At the end of the six day brining period, I pulled the briskets and rinsed them well.
The 3 smaller 'corned' briskets I 'food-savered' for next month's St. Paddy's Day festivities....
The remaining two biggies I gave a generous rub-down of coarsely cracked black pepper, coriander seed & mustard seed. Also mixed in a bit of turbinado sugar to the rub.
I let these dry for a bit before placing them into a pre-heated smoker:
At 140° I began giving the pastramis a good dose of hickory smoke. This continued for the next 90 minutes at 140.°
Following the smoke, I raised the temp to 200° & kept the meat cooking until the IT of 165° was reached. I then chilled the two in the refrigerator.
Smoke beginning to roll...
Next day, I broke out the slicer and took the well-chilled pastramis out to begin the 'pre-packaging' process...
Good uniform color in the meat; a bit on the salty side, but after steaming some & applying mustard & kraut on a sandwich, the pastrami is quite good!
Ready to eat or be packaged up for later....
Thanks for lookin!
-Kevin