-Soak out the salt.
-Season with Corning spices
-150F x 24 hours for cold cut style, or 48 for Katz style super tender meat
-Chill meat in cold water for at least 30 minutes
-Remove from bag and rub with coarse ground pepper
-Smoke at 225 for 3-4 hours
-Griddle bread of choice (this is large slice potato bread)
-Melt cheese (Swiss, here) on low heat in pan, stir to incorporate. Once melted, set aside to cool a bit while you:
-Build the sandwich. Deli mustard on the bottom, sliced pastrami (be sure to cut across the grain!), top with melted cheese, then slaw or sauerkraut, and some Thousand Island on the top slice of bread.
by SecretlyHiddenSelf
1 Comment
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