Originally Posted by bmaddox
Great job! It looks really good.
The hardest part now, after waiting for the long brine and smoke, is having to store the pastrami at work, 15+ miles away. Still waiting on my new home refrigerator to deliver sometime today. Once that's done, I'll get the chance to make something and do the pastrami justice.
I'm planning to make reubens with raw sauerkraut, emmentaler cheese, homemade 1000 island dressing on rye bread. Don't get me wrong, the pickled fennel was good, but there was so many other ingredients missing.
Originally Posted by tropics
Nice job I hope mine comes out like that.Thanks for sharing
Patience is the key. Every time I checked on the brine's progress, it took massive amounts of willpower to not bring it home and load it into my WSM. I'm glad I let it brine a full 15 days this time around. The flavors are much more embedded into the pastrami and nicely layered. I did a much heavier peppercorn/coriander rub this time, that provides a nice bite(slight heat component) and contrast to the garlic/ginger/spice flavors of the pastrami.
Once the pastrami cooled and rested, my gf and I must have picked, pulled, prodded and sliced enough small pieces of pastrami for a week.
Have fun with your pastrami!!!