One Pastrami, Two Pastrami

by zydecopaws on June 8, 2012

Actually, it was three pastrami on the WSM.

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That picture was taken right before they were wrapped in foil and put back on the WSM for about another 3 hours. Once they passed the brisket test (probe goes in like butter) they came off the grill and spent about 30 minutes resting in a cooler before it was time for slicing.

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This batch was so good I found myself thinking about eating that cutting board so that I could get all the little bits off. But instead I restrained myself (mostly) and had a modified Reuben sandwich. Modified in the sense that I used a real good stone-ground stout mustard instead of Thousand Island dressing, and garlic sourdough instead of rye bread.

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I’ll post the instructions for this in the recipe section in the next day or so here. I’ve modified it somewhat from the original Thirdeye Recipe, enough so that I figure I better record what I did so I can do it again in the future.

After all, that’s part of the reason why I started this blog in the first place…

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