Pastrami

[NePaSmoKer]

Looks great Curt

[OU812]

Very good job Curt

Where did you buy the brisket? It sure looks good.

I bought it at No Frills Supermarket, they had briskets on sale and I bought aver 60 pounds.  ::)

I asked the meat man if I could look through what he had, I wanted the bigest ones, scored 3 of them, each one over 20 pounds.

They were Choice.

[MidKnightRider]

Thanks Curt,
I'll have to put it on the list to try.

[OU812]

It would be great to here back from anyone who trys this recipe with there thoughts.

The brine injection and slow cool down makes for a very moist and tender hunk of meat.

[SiFumar]

Wow!  This is so on my "to do" list, which keeps growing daily.  You can't get good pastrami here unless you pay an arm and leg at a shop on the strip.  What you pay for that, I can make yours!  Thanks for posting the recipe.

[SouthernSmoked]

Dang Curt, that's just ridiculously awesome.

I gone for a couple of days, come home and find this on my computer. ;D

Great job Curt!

[BAM1]

When you ground the point did you use any cure #1 in it?  Also, could anyone explain the acronyms PTC/FTC.

[Habanero Smoker]

Hi BAM1;

Welcome to the forum.

FTC stands for Foil Towel Cooler, for full explanation and other acronyms commonly used on this board click on the below link.
Acronyms

PTC is similar to FTC; just that the P stands for plastic wrap.