Habs Pastrami

[westexasmoker]

Brisket trimmed of fat, vac sealed and dry cured for a week



Rinsed and soaked for an hour, changing the water after 30 minutes...then air dried in the fridge for 4 hours.  Rubbed up and ready for the smoker!  (Notice the high temp screens...Big Kudos to Bryan at Y&P!)



3 hours of mesquite smoked, pulled when IT hit 165.  FTC for a couple of hours.  Out of the fridge after an overnights rest!



If ya like pastrami, your gonna love this stuff!

C

[FLBentRider]

That stuff is the bomb!

I took 8LB of it to our Beachhouse vaca, not a scrap left.

[Habanero Smoker]

That does look good.

Thanks for the compliments. I'll be curing a brisket in a few days. A group of friends and I meet the last weekend of June, and try to out do each other on foods that can be eaten from a cooler. The first year I brought the pastrami, I won bragging rights. :) Now I am expected to bring it.

[OU812]

That looks great.

I like to make Pastrami out of Deer, when you bone the rump there's a piece in the middle close to the bone that looks just like a brisket only smaller. I like to call it the "Flat" Works great and haven't had any troubles with it drying out.

Just took out 10 lb of the "flat" to make Pastrami and 10 lb of the rump to make jerky. The flat will be for next weekend and the rump is for this weekend. Cant wait.