MC Beef Cheek Pastrami Sandwich

Brandon_Byrd_40557

French's mustard, swirled rye, lacto pickles.

Brandon_Byrd_40557

I have no idea why the recipe calls for bagging the cheeks with brine after you've cured and smoked them. That step lead to a lot of the rub coming off during the sous vide cook step. I had to add more pepper at the end. I'll definitely skip the bag brine next time... if there is a next time. it was such a pain to source the cheeks that I'll probably stick with brisket or short ribs in the future.