Open faced “pastrami” sandwiches – ready to serve!

I was smoking a couple Boston butts on Saturday. I had a corned beef brisket in the fridge and decided to go online to see if I could smoke that as well. Apparently, pastrami is almost identical to smoked corned beef brisket (except in how they cure the brisket before smoking it).

I found that you need to get out a lot of the salt from the "corning" process, so I soaked/rinsed (repeat).

I prepared the spice crust by "toasting" some black peppercorns, white peppercorns, whole coriander and some onion flakes. This really brings out the aroma. (Don’t include the onion flakes during the toasting portion of the process – they stick…)

I then used my morter and pestle to crush the spices.

I applied the spices heavily

I smoked it for about four hours. I tried to slice it as thinly as I could with a knife (I don’t own a meat slicer).

I don’t know of any non-sandwich ways of serving pastrami, so I made some open-faced sandwiches with a roasted-garlic Italian bread and some baby Swiss cheese. I put them in the oven until the cheese was nice and melty…

It was excellent…

Posted by shyzaboy on 2009-02-08 03:47:22

Tagged: , Cooking , Food , Dinner , Recipe , Corned beef brisket , Corned beef , Beef brisket , Pastrami , Smoker , Smoked , Smoking , Spice crust , Coriander , Black pepper , White pepper , Peppercorns , Smoked corned beef brisket , Smoked corned beef , Smoked pastrami , Open-faced sandwich , Pastrami sandwich , Swiss cheese , Baby swiss