Well it's about time...1st attempt at Pastrami.

SouthernSmoked · July 24, 2011, 08:27:41 PM

Well after going to Izzy's the other day and having a Pastrami sammie there I decided it was time.

After texting back and forth with KyNola I decided to jump in and give it a try. Started with this simple rub.

Ingredients:

1/4 cup kosher salt
1/4 cup paprika
3 tablespoons coriander seeds
3 tablespoons brown sugar
2 tablespoons black peppercorns
2 tablespoons yellow mustard seeds
1 tablespoon white peppercorns
8 cloves garlic, minced

Trim the corned beef.

Season the corned beef with the rub.

Decided to do two.

Place into a large plastic Ziploc and into the frigerator for 2 days.

More to come!!!

GusRobin · July 24, 2011, 08:39:05 PM

we'll be waiting for the results

SouthernSmoked · July 25, 2011, 03:34:47 AM

Two days later...

Preparing the Smoker...you will need to go out and prepare the smoker for 225-250 degrees. I'm using 4 hours of Hickory but you could also use apple, pecan, cherry or you favorite.

Place the corned beef into your smoker once 250 is reached.

Pulled the Pastrami once the IT reached 165-170 degrees

This is the first one...

and here is the second.

FTC for about 2 hours.

After two hours...

I had to sample.
I then wrapped the Pastrami tightly with plastic wrap and then foil. Then put to bed in the frig until the next day.

To be continued....

Caribou · July 25, 2011, 04:08:34 AM

Great job!
It looks fantastic :)
Carolyn

Tenpoint5 · July 25, 2011, 06:29:56 AM

Its looking really good from this angle!!

SouthernSmoked · July 25, 2011, 06:33:26 AM

Well it's time for lunch...

I starting by pulling out my ChefChoice 610 with a Non-Serr M610 Blade/ultra thin slice.

I remove the foil and plastic wrap.

I sliced the Pastrami thin.

I purchased a loaf of Izzy's Jewish Rye

Using butter/margarine, Thousand Island dressing and sauerkraut...

I then applied margarine to the edge of the rye bread.

Placed the bread into a skillet.

Added the Pastrami and sauerkraut to one slice of rye bread. Then added Thousand Island dressing onto the other piece of rye bread.

Cut the sandwich in half if you like and garnish with a pickle and chips for a really great lunch or anytime meal.

A close up shows the sauerkraut, dressing and meat all combined into one juicy and delicious sandwich.

Once again I would like to thank Larry with his help.

ghost9mm · July 25, 2011, 06:39:16 AM

Man Oh Man !!! what a great lookin sammie, if it tastes as good as it looks I'd pay big bucks for one of those, just a flat out great job....

Tenpoint5 · July 25, 2011, 06:54:50 AM

Now I am starving for one of them "Anytime Sammies"

muebe · July 25, 2011, 07:02:04 AM

Mark sandwich looks great!!! You made it look so easy I might need to try making it ;)

KyNola · July 25, 2011, 07:04:14 AM

That ain't nothing but MONEY!! Nice going Mark. It looks perfect to me.

muebe, try it, there is nothing to it as Mark can now attest.

squirtthecat · July 25, 2011, 07:12:48 AM

Heck yeah.. Looks like a perfect lunch to me.

smoker pete · July 25, 2011, 08:09:44 AM

Fantastic ... I'll take one please ;D ;D

azamuner73 · July 25, 2011, 08:48:42 AM

That looks killer!

OU812 · July 25, 2011, 12:01:15 PM

Nice job,,,,,,,,can I have my sammie with a hunk of swiss on it too? ;D

SiFumar · July 25, 2011, 04:44:21 PM

My stomach growled seeing the sandwich....looks like you did a great job with it. That was a "pre corned" piece of meat? Or did you do it all yourself?

Well it's about time...1st attempt at Pastrami.

squirtthecat