Beef Pastrami

[Smoke some]

Beef Pastrami

Started with a 10 LBS brisket from the local butcher



Cut it up in to 3 large pieces and one small
I used habs pastrami recipe
I would like to say a big thank you to habs for the recipe

Weighed all the pieces and applied the prober amount of dry cure to each piece
Sorry forgot to take pictures of this step... in the fridge for five days and turned every day

Here they are with the dry rub going on



Dry rub applied to all



I Left the pieces sit with dry rub on for 8 hours then into the preheated smoker at 245*
A few hours later here's how they looked  IT of 163*








Ok left pastrami rest in the fridge wrapped in saran wrap and tin foil for day and a half
Time for the slicing this is the small piece



Bigger piece



Shaved off really nice.... quite happy with the texture of the pastrami



Time to make a Sammie



pumpernickel rye bread my favorite






All vac-packed and most of it will be in the fridge not the freezer....it wont last long..




All I can say is.... Thanks Habs for the pastrami recipe.... It is excellent... and I will be making a lot more :)

[SouthernSmoked]

Oh, heck yeah! Looks pretty darn tasty!

[Keymaster]

Looks excellent, Nice Job!!

[mikecorn.1]

Nice work looks delish


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[ghost9mm]

Dang !!! that pastrami and pumpernickel rye bread is one of my favorite sammies, man a couple of them and a couple of coors lights I got a meal for sure...

[Habanero Smoker]

Great outcome. That brisket has real nice marbling throughout the flat.

Slices from the point look good also. One of these days I'm going to make pastrami from the point,.

[SiFumar]

Looks like you had a real nice brisket to start with....the pastrami looks wonderful!

[seemore]

that looks very good now I need to make some
seemore

[iceman]

STEP AWAY FROM THE SAMMIE AND NO ONE GETS HURT!!!
Man that looks great  :) I bet the aroma was making you hungry while it was smoking too!
Great job and yes, Habs recipe rocks!