Cooking pastrami today

[SmokingPat]

Cooking a brisket flat for pastrami today. Purchased after St. Patrick's Day earlier this year. Only one picture of the seasoned meat now, otherwise this would go to SUWYC.

Meat was de-salted yesterday, seasoned with AR Katz's rub, and left in the refrigerator overnight. Got it on the smoker today, then went to the store to buy the rest of the ingridients.

Rye bread -- I forgot there were so many varieties. Jewish, Dark, Russian, Dill (all Orowheat brand). I went with what sounded obvious: Jewish. Someday I'd like to try them side by side to see which I like most. Normally, I prefer a hearty sourdough (or corn tortillas.) Swiss cheese was available.

Tempted to buy some Russian Dressing, but realized I had recipes in Paprika, and ingridients at home. A pass on that expense.

Then disappointment: I couldn't find any sauerkraut! Typically sold fresh in a cold plastic bag next to the tofu, kimchee, and cheese. It was there last time I made Reubens. I thought I'd seen canned sauerkraut at the store, but couldn't find it there, either. Maybe I'll visit another store this week to have it with leftovers.

PS: Is 'fresh sauerkraut' an oxymoron? 🤔

[GolfGeezer]

You should be able to find jars of Clausen’s sauerkraut. Any Vons or Kroger related store such as Albertsons or Ralph’s here in SoCal. Usually in same area as refrigerated sandwich meats or cheeses.

[SmokingPat]

Thanks. I was in the right place for refrigerated sauerkraut, but might has missed the bottled sauerkraut area. I'll try next time: bottled pickles => bottled sauerkraut.

[texastweeter]

Also check canned vegitable isle and pickle isle for the krout. A dark pumpernickel goes good with it too! I like mine with either thousand island or super spicy brown mustard. Be forewarned, a good rubin is a class 3 controlled drug. Falles somewhere between black tar and oxy.

[RolfTaylor]

I am overdue to do a batch. I do believe Pastrami is my favorite to smoke. But boy can we eat it up quickly! You didn't mention mustard. To me the recipe is hot pastrami (heat it up wrapped in wet paper towels in the microwave) on rye with deli-style brown mustard. If I am feeling indulgent I'll put a slice of swiss on top. Got to love it!