I gave up buying lousy pastrami years ago after moving to the West Coast from NYC. Thanks to the information found here on SMF I can now make my own. Since this was my first attempt and St. Patricks Day is near I picked up a 'choice' grade 3.5# corned beef from the Costco. Hoping after St. Paddys Day the price drops on all the leftover corned beefs. I did an overnight soak to remove the funk with multiple changes of water. Next was the fresh spice rub and a film wrap for another overnighter. Into the smoker with 2 chunks of cherry wood and 2 rows of apple dust in the AMNS for a 10 hour smoke at 225. Removed it at 170 IT, wrapped in foil and let rest for 3 hours before it went back into the fridge for an overnight rest. Unwrapped the next day and gave it a 2 hour steam with a sack of crab boil added to the water using an old steam basket and a 4 inch high sided chicken fryer which worked pretty slick. The smell was fantastic....a heady aroma of meat & spices. Onto the slicer and into the container...grabbed the rye bread, horseradish mustard and pickles. Off to the bar for beers and sammys with the crew. Not a scrap was left after an hour so I was quite happy with the outcome & will do this again with a bigger one.
ready for smoker
ready for smoker
