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I took advantage of sales on corned beef to make my pastrami. Soaked the corned beef in water to take some of the salt out. Rubbed heavily in pepper, coriander, and garlic powder and into the fridge for a day. Smoked, then steamed per Katz deli recipe. Unbelievable pastrami. Then made a pastrami Reuben with swiss, kraut, pastrami, and thousand island dressing, all warmed up in a panini press. It was amazing.
I hate wasting a cood smoke, so I added 4 chickens on the lower rack of my WSM and got some good smoked chicken for the week (two are for a buddy).
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