I've been following the revived thread on pastrami and it inspired me to give it a try. There's alot of information provided in the pastrami thread and clearly there are many knowledgeable folks on this forum when it comes to making pastrami. I chose to follow the link to the recipe on the Virtual Weber Bullet. I followed that recipe step by step and ended up with amazing results.
The flavor profile and texture of the meat is incredible. I will say that having a slicer did help in keeping the meat tender. This is certainly something that I'll be doing again real soon. I fixed myself a pastrami reuben with all your normal reuben ingredients and it tasted wonderful. Thanks for looking.
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