Better late than never. I never really paid attention to only eating certain foods on certain holidays anyway, but if it wasn't for the recent Irish holiday I'm not sure I could have found a corned beef here. And I'm attempting to turn it into an edible pastrami. Shown along with a cabbage (of course) and a chub of bologna just because.
I'm hoping it is done soon enough to get it sliced up on my friend's meat slicer today, pick up some sauerkraut and some rye bread... pastrami reubens tonight!
Before I closed up the WSM. With a generous amount of maple wood for smoke. Rubbed with black pepper, corriander and garlic powder, 3:1:1.
The cabbage was cored and then the cavity filled with butter and bacon.
The bologna slathered with mustard and rubbed with my usual rub. Just on the outside ring, because I'm going to slice it up, too, since I'll have the meat grinder. Usually I just cube it and eat with crackers.