Track is over, school is nearly done, and my son is almost 2 months old. Time to head back to the kitchen. We are incredibly thankful to all the people who brought us meals over the last 2 months - you were lifesavers.
I had a corned beef brisket left in the refrigerator from prior to the birth of my son. A chilly May morning seemed like the perfect time for a hot pastrami.
Recipe: Smoked Corned Beef = Pastrami
Notes: Dry the brisket. Rub with ground coriander, red pepper flakes, thyme, and pepper. Rub with yellow mustard. I overloaded the smoker with hickory wood chips for the first few hours. Meat cooked for 7-9 hours, I wasn't really paying attention. Wrapped in foil at 150. Removed at 180 degrees and sat covered for 40 minutes.
I harvested mixed greens from the garden, defrosted some homemade biscuits, and threw together boxed mac and cheese to round out dinner. Dinner was sublime.
Husband, Father, Educator, Baseball Simulation Champ, Runner, Super-Forecaster, and Pseudo-Chef