pastrami

Hi All, I Purchased a brisket and opened it Feb. 13th (it's now the 23rd), to make pastrami. The Brisket point and flat were separated and then I followed the recipe on the virtualweberbullet site here to cure the meat for pastrami. Would the brisket be okay to smoke on the 27th, i.e...

Hi all, Yes I and quite late in posting photos from St Paddy's day. I tried the quick pastrami from preseason corned beef. Bought the corned beef at Costco and also some bb ribs just in case my experiment did not work. I followed the directions from the VWBB site to make pastrami from corned...

Have a happy St. Patrick's Day! Corned Beef smoked for 4.5 hours then finished in foil until 200 degrees internal. Moist and tender! Some for the family and the rest for pot luck lunch with the co-workers.

Today's Pastrami. When it was pulled.

Hey there. So has anybody ever seen a brisket stall in the 140s? Thought I'd do some pastrami this weekend. Making it from a 4 lb flat. About 4 hours into the cook at 225 I've moved up a grand total of 1* in the last hour. I've had some stubborn flats before but don't think I've ever...

This is a bit of an epic post, the blog entry has a few more notes. Mostly it's everything I've learned about Montreal Smoked Meat and Pastrami over the past 6-8 months, with kudos at the end. Equipment A kitchen scale. Ziplock Big Bags XXL. Available at Wal-Mart. A steamer or sous vide...