Thanks OU for the Pastrami Recipe - Here is our Version of it

[seemore]

After reading OU's post, we decided to try it.    So we prepped it last Saturday and had it sit in the 'fridge for one week.
Here it is after rub #2:

And ready for the Bradley:

It was a four-pound brisket and we smoked/cooked it in the Bradley for five hours to 165 degrees.  Then we wrapped it in plastic wrap, covered with a towel, and then placed in a cooler for five hours.  Here it is, after removing from the cooler:

This morning we sliced it.  Here it is, ready for marble rye bread and Swiss cheese:

Thanks, Curt, for this great recipe!!
Seemore

[SouthernSmoked]

Very, very nice!

[Tenpoint5]

That looks really good Seemores

[OU812]

Your welcome Seemore

That there Pastrami looks GREAT!

It makes a mighty tasty Rubin sammie too.  ;D

[steve-o]

That looks awesome!! Just curious could other cuts of meat be used as brisket isnt the easiest thing to find around here?

[OU812]

That looks awesome!! Just curious could other cuts of meat be used as brisket isnt the easiest thing to find around here?

Top Round , Eye of Round or something like that works, a Chuck will be to fatty.

[KyNola]

Turkey breast, venison,etc.  Many different cuts and types of meat can be made into pastrami.

[OU812]

Turkey breast, venison,etc.  Many different cuts and types of meat can be made into pastrami.

I make venison pastrami with this same recipe, just pull it outta the smoker when the IT hits 145 or it will dry out.