Beefmanns Pastrami

[beefmann]

got a taste for some pastrami, so i decided to make my  own,  so here is the start

the rub seasoning.



mortons temder quick 1/2 tbsp
brown sugar                1/2 tbsp
paprika                        1/2 tbsp
corse black pepper      1/2 tbsp
onion powder               1/2 tsp
garlic power                 1/2 tsp
ground mustard           1/2 tsp

made about 2 cups total

here is the brisket rinsed off and trimmed



cut in half



then added the rub



now im gonna cure it in the  fridge for a 5 or 6 days  then  smoke it,,, this time may change depending on how the  meat  looks in a couple of  days... may  shorten the curring  time

[mikecorn.1]

Nice. Will be looking forward to the pics coming :D


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[SnellySmokesEm]

Awesome!  Cant wait to see the finished product!  I have not built up the courage to cure my own, but have done plenty store cured flats.  Good Luck!

[slowpoke]

Nothing beats homemade.Man that looks great with just the spices on it. Thanks

[ghost9mm]

Looks like you got a real good start, I really like pastrami...will be watchin...

[beefmann]

well its done, with a few  mistakes, I  will tell you as i go,

standing at room temp as the bradley warms up


into the bradley with a  smoke of mesquite, hickory and maple


pulled at  165 for a check. little tough  so back in the bradley it  went and  pulled at 180



then set over  night and  sliced, the coloration tells me that the 3 day cure process was not  long enough


also while  it does have a good  flavor it could have been better tasted a bit light... next time i will go heavier on the seasoning and let it cure for  6 days. over all a learning  experience. Should have know better  with  curing hams for 6 days...