Mike Shook
TVWBB Fan
I had a hankering for some house pastrami and realized I hadn't made the recipe that Chris has on the VWB site in a long time. This is the dry cure method, meaning a week in the fridge, a 3 hour soak, a 3 hour-ish smoke, and a two hour rest. Started with a 6 pound brisket flat from Publix, nothing fancy. Throughout the week I was nervous that the cure wasn't getting in as there was little moisture visible. I need not have worried, it turned out very, very good!
