Black Pepper, Coriander Seeds and Garlic Powder is what the rub for the "corned beef" was.
After I pulled the brisket out of the brine, washed it off and dried the brisket. I decided I needed a binder to make the "rub" stick so I went with my old faithful Cheap Yellow Mustard.
Next step was onto the smoker .....
This is right before I pulled it off and wrapped it to put it back on to the grill to finish cooking almost a braise type cooking once the juices came out of the beef.
Well we have 0 ok maybe -100 local bakeries that bake breads so I made some bread... Oh who am I kidding I enjoy baking so I baked the bread a simple Jewish Rye Bread...
Then I made the Thousand Island Dressing and well the Sourkraut was already made and chilling out in the fridge.
The pink is from the curing process.
Once everything was cooked it was time to put the sandwich together.
The pastrami was good a bit on the salty side so I will have to tweak that a bit. Unsure if it was in the brine too long