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Another Pastrami

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E-ville Egg
E-ville Egg Posts: 100
in EggHead Forum
All the recent pictures of pastramis got me hungry! Dearborn Brand flat soaked for 18 hours with the water changed 4 times. Used a pepper, coriander, garlic, onion, and celery seed rub. Cooked indirect at 250 for 7 hours. 
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  • SmokeyPitt
    SmokeyPitt Posts: 10,490
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    That looks perfect.  Fine looking sammich!  Where did you find such a nice looking rye?  I can never find any that looks that good.  One of these days I am going to have to order from schnitzer's. 

    I see your boy in the background trying to figure out how he is going to take down that sammich. 

    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg. 

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  • E-ville Egg
    E-ville Egg Posts: 100
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    The rye came from a little bakery in town that only makes bread and the occasional cookie. My son decided that it was easier to eat it deconstructed. 
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  • Cookbook_Chip
    Cookbook_Chip Posts: 1,299
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    Man, now I want to do it again!  Awesome!
    Lovin' my Large Egg since May 2012 (Richmond, VA) ... and makin' cookbooks at https://FamilyCookbookProject.com
    Stoker II wifi, Thermapen, and a Fork for plating photo purposes
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