Name:	Little Talisi -	Reply
Subject:	Pastrami
Date:	5/16/2014 8:10:11 PM

Have decided to do a corn beef brisket on the smooker this weekend with the end result to be some hopefully very good Pastrami. I have a basic rub recipe, any suggestions?

Name:	muddauber -	Reply
Subject:	Pastrami
Date:	5/17/2014 12:21:28 PM

Let it rest 12 hours after you add the rub. Then smoke for up to 6 hours at 225.  Best served after fridge for a couple of days and reheated with steam. I've learned over time some meats, sausages, breads are best when allowed to rest awhile. Bit it is kinda hard to be that patient sometimes. lol

Name:	lakngulf -	Reply
Subject:	Pastrami
Date:	5/17/2014 2:37:23 PM

If it will help you out Lil Talisi, I will offer to keep it in my frig for couple days.  Then you would not be tempted to eat it early.

Name:	Little Talisi -	Reply
Subject:	Pastrami
Date:	5/17/2014 4:54:47 PM

Thanks Muddauber, came off the smoker after 6.25 hours and is now resting on the kitchen counter prior to going in the fridge. LNG, Pam says that she and Sadie are the only guards needed, but if you want to drop by Monday sometime we will fix a Reuben sandwich.

Name:	lakngulf -	Reply
Subject:	Pastrami
Date:	5/17/2014 5:08:10 PM

I like Reubens.

Name:	Little Talisi -	Reply
Subject:	Pastrami
Date:	5/17/2014 8:36:39 PM

Swiss or Provolone?

Name:	roswellric -	Reply
Subject:	Pastrami
Date:	5/21/2014 8:52:28 PM

Provolone. Lower melting point.

Name:	Mack -	Reply
Subject:	So, Talisi, Pastrami Evaluation??
Date:	5/30/2014 7:14:17 PM

How did it go?

Name:	muddauber -	Reply
Subject:	So, Talisi, Pastrami Evaluation??
Date:	5/31/2014 10:32:11 AM

Yes. Inquiring minds and drooling tongues want to know. lol.