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[Ralphie]

Turned a whole packer corned beef brisket into pastrami over the weekend.

Seasonings:
- yellow mustard spread over  as a binder
- lots of fresh minced garlic
- lots of black pepper
- lots of ground coriander seed
- a little bit of allspice
- a little bit of sugar

Rinsed and soaked in ice water for about 8 hours. Smoked at 210 degrees for about 8 hours until approximately 170 internal temp. Transferred to pan with a rack and seasoned water and covered tightly. Steamed at 300 degrees in the oven until internal temp was approximately 205 degrees.

Rested, sliced, chowed.

After trimming excess fat and applying seasonings.

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After finished cooking completely.

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Chow time

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[Bentley]

Russian or Jewish Rye?  Would you ever put mayo or onions on a sandwich like that, or would that be an abomination for you?

[SmokinHandyman]

Looks good. I would put Vidalia onions on that.

[Ralphie]

Russian or Jewish Rye?  Would you ever put mayo or onions on a sandwich like that, or would that be an abomination for you?

The bread was "Cobblestone Brooklyn Rye" from the normal bread aisle at my regular supermarket (Harris Teeter).  Onions would be fine but no on the mayo.  However, I wouldn't think it's an abomination to put mayo on it because I put coleslaw on mine.  Brown mustard and swiss cheese are on it as well.   

Oh yeah, my grandmother used to make a killer loaf of rye bread.  Although a Philadelphia native, she was a Russian Jew and I have no idea if her homemade rye bread was Russian or Jewish lol!

[cookingjnj]

Well done Ralphie, looks fantastic.

[Darwin]

That looks great.  I do love a smoky pastrami.