so i decided to try pastrami

[fxsales1959]

mash up of many"recipes" I studied. Basic: store bought corned beef flat. soaked over night. rub was coriander black pepper nd some stuff. WSM 275 until 165. butcher paper wrap. back on WSM until 205. rest. I dislike rye bread so mama bought some of that marbled stuff. I haven't been o a real deli since i was a kid. not to pat myself, but sammy's were awsome.

 

[JLinza]

Looks like a heck of a sammich

 

[SmokinEdge]

Dang fine sammich for sure.

 

[indaswamp]

Dang! I'll take two please! Looks like you nailed it!

 

[Timber II]

That does look good!!

 

[kevinwi]

Damn that looks good!

 

[DRKsmoking]

Looks great , would love a sandwich with your pastrami.
I am not a big fan of Rye bread either .

David

 

[Colin1230]

YUMM!

 

[clifish]

waiting for the MB800 to come up to temp and doing this now. Same bread as yours, will use the slicer for thin cuts and Swiss, 1000 island and sourcrap to finish it off.

 

[kevinwi]

Try Jewish Rye....Not as strong of a flavor. Works good for cold pastrami sandwiches.

 

[mike243]

I love that stuff and homemade is the ticket, seen a cooking show that had a NY deli, looked like 2-3lbs on 1 sandwich, If I ever make it there I will hunt that place down and be the first 1 in the door lol. great looking sandwich and didn't cost you $100 for a few of those.

 

[gmc2003]

Boy that does look good FX. I like mine with swiss, Russian dressing and grilled. Boy I can taste it now. I'll have to check the local market today when I go. With all these pastrami Sammies showing up.


Point for sure
Chris

 

[indaswamp]

Hmmm.....I think I might have some pastrami in the freezer. <off to go check>

 

[chieffan]

Did ours a couple days ago, like last Sunday I guess it was. Carolyn picked up some light rye bread that is good. Not into the dark rye. Smoked for a couple hours first then brought it up to IT of 205, then let it rest wrapped for an hour. Quick shot in the nucker and made sandwiches. Little spicy mustard on mine.

 

[JLeonard]

Dang it! Was eyeballing a corned beef at the grocery earlier. Wish I would have got it now. You guys are killing me with the sammichs.

Jim

 

[fxsales1959]

waiting for the MB800 to come up to temp and doing this now. Same bread as yours, will use the slicer for thin cuts and Swiss, 1000 island and sourcrap to finish it off.

The beautious part.. if you wish. we left the chunk we didn't eat in frig over night. Sliced thin and put it in a steamer basket for about 10-ish minutes. I was just as wonderful for lunch today.

 

[fxsales1959]

Dang it! Was eyeballing a corned beef at the grocery earlier. Wish I would have got it now. You guys are killing me with the sammichs.

Jim

my only "mistake" was not buying a bigger chunk. Since i was a pastrami virgin, in case it didn't go well. the corned beef shortcut was awesome. Mama's eyes are still rolled back.

 

[chopsaw]

Just now seeing this . All these pastrami threads , it's easy to miss one . Looks fantastic ! You'll be hooked now . I bet the WSM put some nice smoke on it .
Nice work .