My First Pastrami

[jbullard1]

Lacking proper spices and curing  knowledge I bought a Hormel corned brisket
This coming weekend I will have all the necessary ingredients to cure a brisket
The rub I used was from this forum and is GREAT
I unpacked the brisket and towel dried it, a super light rub with olive oil and rubbed the spices in on both sides
Let the brisket sit uncovered in the fridge for 3 days
then time to smoke this baby (It already tastes good)
Not sure of the exact time but I ran green hickory over lump charcoal until the I.T. was 185, pulled and did the FTC deal for about 10 hours
unwrapped it and put it on a wire rack to dry in the fridge for 2-3 days
Well it made it almost 16 hours before I cut it here are the results

[ccfdmike]

That looks fantastic! How did it taste? I'm willing to bet pretty darn delicious :)

[jbullard1]

Good and delicious  don't even start  to describe it
I can't wait to do one from scratch
hopefully I will have venison to test in about 8 weeks

[SiFumar]

For a first attempt looks like you knocked it out of the ballpark!

[SouthernSmoked]

For a first attempt looks like you knocked it out of the ballpark!

x2

That really looks good!

[SnellySmokesEm]

Nothing wrong with that.  Pastrami is my favorite thing to smoke!