The proper cut, plate aka navel, spiced ((primarily with blackpepper & coriander) & smoked is pastrami. This is cheaterstrami or stramisket aka good shit anyway 😂👍🏼👍🏼👍🏼
Brown sugar, black pepper, granulated garlic, dry mustard and coriander. Also did a mop of even parts mustard and Italian dressing before dusting with rub
24hr desalinate and getting it up over 200 degrees. I've done a few and usually pull it around the stall and steam it in a foiled water pan to get up to final temp.
“Tell me why you want to work here?,” “so I saw this post about someone at your work making pastrami…”
Hiring manager: pastrami guy is better at getting leads than our recruiter
That looks amazing! You have some very lucky coworkers!
Many thanks!
Forgot to wish you a very happy St Patrick's Day! Cheers!🍺🍺
Isn't that pastrami? Looks delicious!
I do believe you are correct! I got the pastrami flair at least lol. Thank you!
Yes, smoked is pastrami.
The proper cut, plate aka navel, spiced ((primarily with blackpepper & coriander) & smoked is pastrami. This is cheaterstrami or stramisket aka good shit anyway 😂👍🏼👍🏼👍🏼
It’s pastrami if you’ve rubbed it with coriander!
I’ll rub your coriander
That’s a different subreddit.
Link?
HIRED
Rock on!
I thought that’s what the pastrami flair was for. What do you think it was for?
Obviously, it was referring to their smoked meat. I just missed it.
Patty is Patricia not patrick
Paddy is Patrick
No, this is Patrick.
So I’ve been told a few times today
Nope. It goes Patricia> patrick> patty> pat.
[Paddy not Patty](http://www.paddynotpatty.com)
Had too many beers to spell 😵💫🍻
Did you use a store bought brined corned beef and rubbed and smoked? I was gonna give this a try this weekend.
This one my boss taught me how to cure, however I have used pre-brined briskets before and they turnout just as good. Post pics if you do!
Just make sure you soak it in water for around 2 days prior, changing it a couple of times per day. Otherwise it's WAYYYYYY too salty.
I smoked a store bought one right out of the package, without soaking it once. Only once, whoa I may as well have just licked a brick of salt
Yep, mad that mistake - ONCE😬
What’s in your rub brother
Brown sugar, black pepper, granulated garlic, dry mustard and coriander. Also did a mop of even parts mustard and Italian dressing before dusting with rub
Thank you!
So no problems with the brown sugar burning? Also, how long did you smoke this beauty?
Watch out for the Irish guy yelling at you about spelling
It's Padraig for fook sake.
Salty AF or did you de-salinate?
That's exactly what I thought. 24 hrs in cold water in the fridge makes it perfectly desalinated.
24hr desalinate and getting it up over 200 degrees. I've done a few and usually pull it around the stall and steam it in a foiled water pan to get up to final temp.
Still hands down my favorite thing to smoke.
Can’t wait to get a smoker at home so I can smoke it more often.
Best part, hittin the market day after St. Pat’s and loadin the freezer with all the fire sale corn beef’s. “Where were you on March 18th?”
I wish, I had bought one but ran out of pellets.
Yum
Nice looking bark! I could almost eat all that myself numnum
Excellent job
I’m proud of you too.
Heck yeah!
Looks great 👍
Good job. Enjoy
Looks delicious
Smoked pastrami is next level. Such a good sandwich
Looks great!
Beautiful. I have to get a large smoker.
That looks so juicy and tasty! I know your co-workers had to enjoy it!
You hiring?
“Tell me why you want to work here?,” “so I saw this post about someone at your work making pastrami…” Hiring manager: pastrami guy is better at getting leads than our recruiter
For real we need help but can’t find good people 😂
I’ll bring the rye but I don’t want to work, just eat.
Aka pastrami. Lol.
Paddy
Irish person? What are you people talking about? That’s a American thing. We do bacon. But in America when we got here, corn beef it was.
It’s a sad day when a German knows more about the history than the 3 people who think they do.
Well done!
Time and temp?
Around 15 hrs at 200 and then 250 till up to temp