Sunday Smoke - Pastrami

You got us salivating Dave.

Went to Costco today and got a corned beef, we probably do about 4 or 5 a year, and will use an old handed down recipe which includes carrots, potatoes and cabbage. When ready we pour browned butter, delicious, over the veggies and serve.

I'm salivating again. :p :B

Looks delicious. My experience is to do a corned beef in the pressure cooker. I used the typical pickling spices, and an herbed, mustard rub. Various liquids, from wine to a vinegar/stock. Great on a chilly day, with Brussels Sprouts and mashed potatoes!

SWMO wrote:
What was the rub?

I took the provided seasoning packet that came with the CB, added some whole peppercorns and ran it through my coffee grinder. Also added a little red pepper.

What was the rub?

Dave, you ARE super - I'm salivating like a dog!

And here it is on the cutting board.

The smell is driving me crazy!!!!! I know, it's a short trip.

In my experience with them they have a very distinct grain that's easy to determine. Cut across they're very tender, cut with very chewy.

Just pulled out of the smoke for the wrap. Using a beer bath for the liquid steaming agent.

I'm just about ready to pull off the smoker to wrap it. This piece of meat didn't have much fat cap so I hope it isn't too dry.

CB, I do think it would be too tough unless maybe you sliced it paper thin.