David Jones
New member
This is my third attempt at Pastrami. Take 1 was great but a bit dry. Take 2 didn't cure all the way through (had a nasty uncured streak in the middle), and Take 3 turned out great. This is from Chris' dry cured pastrami recipe using a trimmed brisket from Costco.
Smoked with 3 chunks of Pecan to 165 degrees.
Cut and ready to slice.
Sliced and ready to eat. I left a bit more fat on the brisket than Chris recommends, but also cured it about a day longer. It was nice and juicy. Great recipe.
Almost forgot to add the best part of the day:
Smoked with 3 chunks of Pecan to 165 degrees.
Cut and ready to slice.
Sliced and ready to eat. I left a bit more fat on the brisket than Chris recommends, but also cured it about a day longer. It was nice and juicy. Great recipe.
Almost forgot to add the best part of the day:
