Started out with 2 corn beef flats and soaked them, for about 24 hours. The reason for this, is to remove some of the salt content. After they soaked, I patted them dry and rub them with black, pepper, granulated garlic, onion powder, ground coriander and dried thyme. On the smoker, they went, looking for an internal temp., of 145 degrees. Used reg. Kingsford charcoal and a few chucks of soaked to fuel the smoker.
Once the desire internal temp. was achieved, I took them off the smoker and foiled the pastrami. Let the meat rest for about an hour, to let the juices redistribute. Hand sliced the pastrami, to finish it off in a pressure cooker, with beef broth, for 20 minutes. The pressure cooker, gives it that steam effect, you would find in many NYC Delicatessens.
And the final product served on rye bread, with Gulden's Spicy Mustard, swiss cheese, and pastrami. Toasted in the toaster oven to melt the cheese and heat up the meat. Treat yourself to a delicious and satisfying treat. Enjoy.
Started out with 2 corn beef flats and soaked them, for about 24 hours. The reason for this, is to remove some of the salt content. After they soaked, I patted them dry and rub them with black, pepper, granulated garlic, onion powder, ground coriander and dried thyme. On the smoker, they went, looking for an internal temp., of 145 degrees. Used reg. Kingsford charcoal and a few chucks of soaked to fuel the smoker.
Once the desire internal temp. was achieved, I took them off the smoker and foiled the pastrami. Let the meat rest for about an hour, to let the juices redistribute. Hand sliced the pastrami, to finish it off in a pressure cooker, with beef broth, for 20 minutes. The pressure cooker, gives it that steam effect, you would find in many NYC Delicatessens.
And the final product served on rye bread, with Gulden's Spicy Mustard, swiss cheese, and pastrami. Toasted in the toaster oven to melt the cheese and heat up the meat. Treat yourself to a delicious and satisfying treat. Enjoy.
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