And another's "First Pastrami"...

[ksmedic]

Decided to do a couple corned beef pastramis for a family dinner tomorrow night. Figured I'd smoke it tonight and slice it tomorrow and fix up some toasted rye sammies with provolone and sauerkraut. Or anyway they may want.

Here's a pic of one of the pastramis rubbed and waiting on the smoker...

Pastrubbed.jpg

• ksmedic
• Mar 29, 2013

And a close-up of the rub...

rubclose.jpg

• ksmedic
• Mar 29, 2013

 

[alelover]

Off to a good start. Did you soak the corned beef to get the salt out of it first? Or is it a plain brisket? What's in the rub?

 

[ksmedic]

Off to a good start. Did you soak the corned beef to get the salt out of it first? Or is it a plain brisket? What's in the rub?

I did a fry test and really wasn't horribly salty, so I skipped the soaking to get started sooner. I figured with some sauted sauerkraut, provolone cheese on toasted rye, the little bit of salt wouldn't hurt.

The rub is brown sugar, coarse ground coriander/whole peppercorns/garlic/paprika and mustard seed.

Got it smoking on the Longhorn using apple and a little hickory wood....

 

[ksmedic]

[h5]Didn't get much in the way of updates during the smoke, went long and I got drop-dead tired, Way too few pics...[/h5][h5] [/h5][h5]The pastrami, being sliced and ready for samviches....smoked beans coming up next - made with trimmings off the smoked ribs.[/h5]
Not the best picture...Maybe may camera is as tired as I am?

pastdone.jpg

• ksmedic
• Mar 30, 2013

 

[ksmedic]

And the beans, a version of Dutch's Wicked Baked Beans...ready for the smoker!

beans.jpg

• ksmedic
• Mar 30, 2013