First shot at Pastrami...Need Advice

[Mulla]

I also read something that said 2lbs per day...so 6 days?  I think that was the rule of thumb for pork though.

--Mulla

[Habanero Smoker]

I responded to your PM prior to seeing your posts. Also, since this is your first time curing, you really should seperate the point from the flat. The point has a lot of fat and will cure at a different rate, then the flat.

[Mulla]

Sweet.  Thanks for the PM Habs.  I will keep everyone posted on the results. 

This restaurant I go to has a pastrami sandwich that goes for $16 and is to die for.  That is the main reason for trying this recipe.  Can't afford the sandwich more than once a month but it is well worth it.  If this one can hold a candle to the one they make I might be able to give theirs up.

--Mulla

[FLBentRider]

FWIW - everyone that has tried my pastrami using Habs recipe has stated that it the best have ever eaten.

[bear@70]

Hello,Your OK on your salting but don't leave in brine to long or it will get salty about 7 days.The only difference between Corned beef and Pastrami is what you rub on the meat after you take it out of the brine and then you must smoke it to make Pastrami The word Pastrami came from over in turkey meaning dried and smoked.Dry rub I use to make Pastrami is
3 Tbs course ground pepper
1Tbs sweet paprika
1 tsp ground coriander
1 tsp garlic powder
1 tsp mustard seed
rub in well into meat and smoke if brisket is about 3 lbs then 1.5 hours
with smoke then dry meat with no smoke until internal temp is about 165.
If you split your brisket use the flat cut for corned beef point for Pastrami.The corned beef is made from the brining just don't put dry rub on it and smoke it.Hope this will help.PS don't forget to make homemade sauerkraut for Reuben's.