Tony M
Senior Cook
I decided to take the easier route and bought a raw corned beef brisket from Costco. I figured it's my first attempt I don't want to waste weeks of curing time if it turned out bad.
This was my first smoke using just maple. What a wonderful scent maple smoke has!
I decided to make my own rub. I wanted a pastrami with some bold flavor. Consisted of cracked black peppercorns, coriander, white pepper, herbs, mustard seed, onion, garlic, brown sugar, sea salt, a dash or three of cajun seasoning and a dash or three of my homemade BBQ rub.
Here's the corned beef just after being rubbed down:
Look at all the different flavors going on here!
Into the thin blue smoke it goes... boy, that maple sure smells good!
A little under half-way through. Smoking stopped and I did not reload. Had about 3 hours of smoke time (just perfect as it turned out)
The pastrami after refrigerating overnight. First cut, getting it ready for the slicer:
The bounty! A towering plate of thinly sliced pastrami!
Will be making some giant Rubens on sourdough rye for lunch today when the kids and wife come back from their walk. Can't wait! (although I've snacked on so much of this stuff I'm not too hungry! Oooops!)
This was my first smoke using just maple. What a wonderful scent maple smoke has!
I decided to make my own rub. I wanted a pastrami with some bold flavor. Consisted of cracked black peppercorns, coriander, white pepper, herbs, mustard seed, onion, garlic, brown sugar, sea salt, a dash or three of cajun seasoning and a dash or three of my homemade BBQ rub.
Here's the corned beef just after being rubbed down:
Look at all the different flavors going on here!
Into the thin blue smoke it goes... boy, that maple sure smells good!
A little under half-way through. Smoking stopped and I did not reload. Had about 3 hours of smoke time (just perfect as it turned out)
The pastrami after refrigerating overnight. First cut, getting it ready for the slicer:
The bounty! A towering plate of thinly sliced pastrami!
Will be making some giant Rubens on sourdough rye for lunch today when the kids and wife come back from their walk. Can't wait! (although I've snacked on so much of this stuff I'm not too hungry! Oooops!)