It's been a while since I posted anything here. I don't do a lot cooking wise in the heat of the summer, but for some reason this summer I really could have cared less about smoke and making sausage.
Thank God I seem to be gettin the bug back again. so here's a simple offering to get back in the groove.
I'm one of those people that buys meat on sale and sticks in the freezer and to not use it up as fast as I buy it. So I'm doing some cleaning out and found a couple corned beef points that thought would taste good as pastrami....and I was right ….
Had a cold pastrami sammie for lunch today at work that was damn good, but I just finished a hot one for dinner..and it was awesome...been a while since I had pastrami.
Here's how it went;
Rinsed the two points in cold water then dried them good. Then made a rub of 3 parts course ground coriander, 3 parts black pepper and 1 part garlic powder.
Coated them good with the rub and placed back in the frig for a few hours;
After about 6 hours resting in the frig I fired up some charcoal and got the smoker running at about 250°f , added some hickory and just left them alone till they reached 165° internal temp.
here they are almost finished.
Once they reached temperature I pulled them and wrapped in HD aluminum foil and let them cool down before I placed them back in the frig for the night. MOnday morning I sliced them up.
and a close up to make ya drool;
My wife who is not a big meat eater or smoked food eater was eating it almost as fast as I could slice it so it couldn't be to bad.
Thanks for checking out my pastrami.
Sundays Pastrami.....
for that deal. 
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