Pastrami and Corn Beef.......

[SouthernSmoked]

I almost forgot I had this large Corn Beef Brisket in the Garage Fridge.


I had purchased this back in the middle of March at our local Restaurant Depot.


Here we go...


Using "Uncle Louie's Pastrami Rub" purchased at the Great America Spice Company. ( http://www.americanspice.com/uncle-louies-pastrami-rub/ )


I would normally allow this to set in the fridge for several days but time, time time.

Preheated the smoker to 240f knowing that once I placed the to-be pastrami inside the temp would drop.

I decided to use my Smoker Adapter on this smoke


Thirty minutes later the smoke was rolling after adding Hickory




After a little over 5 hours....


The Pastrami is setting at 151f.

Looking Good


My daughter's dog being very patient.


Eight hours later...


I wrapped the pastrami and placed in the fridge until the next day.

Here we are the next day.




Time to slice this baby up.


Sammie's to follow..........

[ghost9mm]

Man if y'all haven't tried "Uncle Louie's Pastrami Rub" you sure need to...I just know how great that pastrami is going to be...great job my friend...that on a sammie and some cold adult beverages...yes sir...

[KyNola]

Nice going Mark!  Love pastrami and a big fan of Uncle Louie's.

[mikecorn.1]

Man that came out nice.


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[SouthernSmoked]

Sammie Time!

Started with two slices of rye bread, pastrami, sauerkraut and Thousand Island dressing


Topped with swiss cheese, I know a lot of people prefer provolone but not on my sammie.




Dang, I was so hungry I forgot to use my Cuisinart Griddler . Next Time!


Platted!


Let's eat!


Enjoy!!

[SouthernSmoked]

Dang! Forget the Corn Beef.

I had cut the Corn Beef Brisket in half, the end with the point I decided to cook according to instructions on the package.
Wrapped and placed in Fridge until the next day.


Sliced...


Platted!


Grab a plate and let's eat!!!

[ghost9mm]

I would like one on pumpernickel please... :D great money shot Mark...

[Keymaster]

Stellar Job Mark, I need to get busy with my smokin too :)

[rajzer]

I'd love some of that on Winnipeg rye with French mustard!

[muebe]

Oh man Mark bang up job!

Now I am hungry ;)