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Pastrami

I was in the mood for pastrami. I considered going to New York for a nice hot pastrami sandwich. That option would have been a lot quicker and easier, arguably not that much more expensive. Instead, I made my own.

I used Guy Fieri's Primetime Pastrami recipe except that I couldn't source juniper berries. My order was lost and no local store carried them. Otherwise, I used a whole bunch of spices that smelled great.

A week-and-a-half later, I was ready to smoke. I used my PK Cooker rather than the Pit Barrel Cooker. That worked well except that I didn't install a sufficiently large grease catching pan, resulting in a cleanup job later.

The result was great. Eating it straight off the grill was tempting but resulted in a very salty taste. The salt rub definitely contributed. Steaming helped mitigate the saltiness to leave the robust flavor of the pastrami. Nice, strong flavors complement this meat. Great stuff, although next time I might just fly to New York.

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