SMOKED CORN BEEF SANDWICH

• 1or 2 Packaged Grocery Store Corned Beef (point cut)
• Vegetable oil spray
• Black Pepper
• Dizzy Pig Mediterraneanish Seasoning

Remove the meat from its package and rinse with cold water.
Fill a large container with cold water and immerse the meat into the water.
Cover the container and place in a cool area. After 4 hours, rinse again. Place again in the container with new cold water. Let rest for two more hours.

Prepare the grill for indirect smoking. Have enough fuel for an eight hour cook at 235 degrees. Cherry wood chips or Pecan wood work well with this meat.
Remove the meat from the container, rinse and pat dry with paper towels.
Spray with the oil and then coat the meat heavily with the Pepper & Seasoning.

Place on the grill and cook slowly for eight hours. The done temperature should be 200-205 degrees. Let rest, then slice across the grain thinly.

Sandwich:
Use a cast iron skillet heated on the stove. I like sourdough bread. Rye bread is traditional. Just use the bread that you prefer.
I like to use Parkay in a squirt bottle for the outside of the bread. (just easier)
Place a slice of bread in the hot skillet. Coat the inside of the bread with honey mustard. Add two or more slices of the smoked meat. Add two slices of swiss cheese. Add a layer of sauerkraut. (Hint: drain the kraut, add to bowl with sautéed onions and sweeten with honey. Mix thoroughly and season with Salt & Pepper)(Even people that do not like sauerkraut will like this mixture)
Add more Honey Mustard or Russian Dressing and then the other slice of bread. Coat the outside of that slice and flip over sandwich to toast.

Serve with Dill Pickles and Potato Chips. Enjoy,
TL Stallings