Just a little Hickory Smoked Pastrami

[SirPorkaLot]

This was my other cook yesterday.
While I was seasoning my Paella pan and getting it ready for prime time, I needed a reason to check out the new Thermoworks Smoke (I will post a review separately on this tool)

I just happened to have stuck a Corned beef in the water to soak the night before, so Pastrami seemed to be the answer.

I rinsed off the slab of meat and rubbed it with my Pastrami rub.

I loaded my baby WSM with Royal Oak charcoal and a Hickory split.
Using the Smoke thermometer, I was able to keep track of the cook as I went about my other business.

Last night after many b-day beverages, the meat came off, got foiled and refrigerated. Today for lunch, I steamed it to reheat and slice.

It sure is tasty!

 

[ShadowDriver]

That's a mean Reuben, brother.

I think you'd have to call the cops to get me to leave your deck and that view.

Hope your weekend birthday celebration continues... paella next?

 

[Big George's BBQ]

That looks killer Love that stuff Need to do one again Looks like you had a really nice B Day weekend

 

[T.Mac]

Wow, that looks phenomenal! :shock: Love me some pastrami and a righteous reuben.

 

[Moose]

Looks great, John! We're long overdue for pastrami.

 

[Free Mr. Tony]

Never get tired of looking at beautiful pastrami. Looks amazing!

 

[gtr]

The sandwich and the setting look incredible! Sounds like you had a great b-day & i'm guessing y'all were listening to some great tunes. Nicely done!

 

[HunkyDory]

That's a thing of beauty. Definitely on my to do list.

 

[MeatyOakerSmoker]

Wow that looks great. No need to dry brine lol.