Edited by Rivet - 10/12/11 at 10:24am
Oh yeahhhhh...after a very long haul, my first pastrami is done and what a success!
This brisket gave me my longest and biggest plateau ever~ 9 degrees and almost two full hours. I knew enough to ride it out, but what a ride!
Pulled it out of the Alderwood at 190F-
Smelled incredibly good and meaty. Not like pastrami, but like meat! Made my mouth water. Then, I sliced that baby in two even pieces and that's when the full pastrami smell hit me like a tidal wave.....this was all pastrami!
Oh-so-tender, this piece of meat sliced like butter. Beautiful slices perfect for the sammie to come...
I could smell the hints of juniper and coriander tucked away in the waves of deliciousness. It was that good. I took a bite of the meat before making the sandwich and OOO-LA-LA BABY WHAT IN THE WORLD IS THIS.... OH...MY ...GAWD. Wow, it was THAT delicious! No exaggeration here; just real complete goodness. Even Mrs Rivet was impressed. She asked for a plate of slices while I made the sammies cause she couldn't wait.
I toasted some Jewish Rye, and slathered on Fire It Up's Habanero Mustard he sent me during an exchange, and put a bit of Swiss on each piece of bread, then into the oven to melt. Meanwhile, plated some kettle-fried potato chips, sauerkraut, a kosher dill (Mount Olive, from North Carolina..best in the world!) and had to break out the Pilsner glass for the beer....
I had to put the mustard jar in the pics 'cause it is the best mustard in the world for this stuff, but you have to like heat. This is grown-up mustard, for chili-heads only....it'll make your head-sweat~ and boy, is it goo-ooo-oood!