Pork Butt Pastrami

It's been almost six years since the last time I did this.

I put a nice sized pork butt to brine for pastrami about nine days then put it on to smoke this past Tuesday.



Here it is with the rub and ready to smoke.











Here it is 12 hours later.







I let it cool down and stuck it in the fridge until yesterday. Yesterday I put it in the oven(in an aluminum pan covered with foil)at 225 degrees to warm enough for easy slicing. Didn't get any pictures of it sliced.



The same day that I put the butt to brine I made some half sour pickles and those went in the fridge until yesterday as well.











On Tuesday I made some spicy homemade mustard to go on the pastrami sandwiches.







?Not a great picture here.







Finally it was time to enjoy a pork butt pastrami sandwich on New York style Rye bread with the mustard and Swiss cheese.











It was delicious!