My first corned beef and pastrami.

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3DSmoke

Newbie
Original poster
May 8, 2020
12
15
I had two curing and smoking successes this week. I got a smoking deal on a full packer brisket from my local grocer. After heavily trimming the fat (reserved and made beef tallow) and separating the flat from the point, I put them both in Pop’s curing brine the first week of March. Yesterday, I put together a rub for the pastrami and found a locally sourced pickling spice. The pastrami was smoked to an internal temperature of 205°F, and the corned beef was put in a sous vide bath for 24 hours. The results were spectacular!
 

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Nice job on those.

Point for sure
Chris
 
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