Homemade Pastrami - first time attempting to make it

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Zeke2024

Newbie
Original poster
Feb 11, 2024
22
46
Well, Here goes. I just placed the meat on my rig.

It is set at 270 and I'm gonna let it roll for about 3 hours. I'll post progress pics throughout the cook
 

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Yeah. I took the easy route for my first try. It is a 4+ pound piece.
Ain't nothing wrong with that! BUT if it's salty just know that next time you can soak some of that salt out or buy a piece of beef and we will more than happily help you though it. You don't have to do brisket, a lean chuck makes good corned beef/pastrami (pulled is how I like it) and a top round makes an ok one if you like it leaner.
 
Ain't nothing wrong with that! BUT if it's salty just know that next time you can soak some of that salt out or buy a piece of beef and we will more than happily help you though it. You don't have to do brisket, a lean chuck makes good corned beef/pastrami (pulled is how I like it) and a top round makes an ok one if you like it leaner.
I placed it in waters 18 hours
 
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