Every year or two around St. Patrick's Day I buy some extra corned beef when it's on sale and then later on I turn it into pastrami. It's a simple process: add a pepper and coriander rub, smoke it like any other brisket, and a few hours later you got pastrami.
@kyle
I'm drooling.
@kyle Thinking in the cow's life, seems barbaric. Thinking in the flavor and texture, seems delicious, a beautiful picture.
The finished product.