semi-homemade pastrami

I got a brisket that was already 'corned', put on a spice rub and "smoked" it. (okay, it was cooked in a very low oven with some liquid smoke). Sliced on my Borner V slicer, it's ready for me to warm for lunch today.

 

Guess which coffee people's blog and photo triggered this bee in my bonnet!

Done