I eat corned beef da same way
hint: it goes on sale 3/18 and you can smoke it
I like both, but prefer corned beef for dinner and pastrami for lunch.................
I honestly thought the ONLY difference was that pastrami has a pepper type crust on it!!!
Pipe , Paper or bong?
“you can smoke it”
Does it give as good of a high as banana peels?
I make my own pastrami from brisket. Once it’s cured, it’s corned beef. Then spice, smoke and steam to get pastrami. I love pastrami Rueben’s.
...you can smoke it
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https://howtobbqright.com/2017/03/17/smoked-pastrami/
a recipe using commercial corned beef. The soaking process is the key.
I have done this twice. Points are fattier and the result was better. If you can find a fatty flat, you get slice-ability and size along with the increased moisture from the fat, which was preferable.
The corned beef is tenderized and this was quicker.
I used yellow mustard on one, Dijon on the other. Both were good and provide *glue* for the cracked pepper and coriander. LOTS of both are best.
Bonus, the smoked *jus* that accumulates in the steaming phase was frozen, de-fatted (fat was used separately in a roux for beef gravy and was fine) and added to a beef barley soup (I got about 3 cups *jus*). It was wonderful in the soup, just do not use any other seasoning until the soup is done and adjust to taste. I made about a gallon & 1/2 or more of soup, total. The base for this soup was the saved broth from a sirloin tip slow-cooked according to *3 packet* or *Mississippi pot roast* recipe found all over the internet. The recipe provides 3-4 cups of soup base. The rest of the soup liquid is 1/2 gallon of packaged beef stock (Swanson or store brand, I found no difference). If the flavor is too intense, add some additional water.
Rest of the soup is leftover beef from the sirloin tip roast, canned tomatoes with juice, 1 cup dehydrated home-grown tomatoes, 2 cups frozen mixed vegetables (corn/peas/carrots/green beans) and 1/2 cup barley (or more, if desired). Takes 2 hours and then let stand 2-3 hours. Season to taste (may need very little additional seasoning) then reheat to serve w/biscuits and a green salad.