Ooooooooh, my brothers & sisters, I'm in love!!!!!!!!!
OK, first note: the 90 minute soaking for salt removal was perfect...couldn't have guessed that one any better if I tried.
Second note: the one hour resting time was just about perfect...I noticed a couple beads of meat juices forming on the cross-section after taking off the 4th or 5th fresh slice.
Third note: the Ancho Chili Rub is very, very good...not nearly as hot as I was expecting, spicy for sure, and the flavor married up well with the cured/smoked beef...definately a keeper in my books.
Forth note: Eating the center of a slice without the crust/bark/rub reveals a deeper side to the corned beef...not sure how it all comes together yet, but the spices in the brine have a slight presence which is so enjoyable as I slowly chew and savor the experience. Oh, yes, I am definately in love!!!!!!!
Lastly: holy smokers, is this stuff good!!!!!!!
Gotta get another sammie built! Then take a peek at my flat...last check it was 168* and slowing climbing out of bed...was 164* a long time ago.
Wow, I must say, for ANYONE wanting to give pastrami a try, don't wait...grab a packer, a knife and a bag of TQ ASAP! This maybe my first, but will certainly be on my "must plan for more" list!!!!
Mucho thanks to all the other 'stami smokin' brothers & sisters out there for getting me off my duff and investing some time into a very worthy cause!!!
I'll bring out the pics of the flat in the morning when I get a chance...gonna be a late one waiting for that puppy...but I'm ready for it!
Thanks again, all!