My first corned beef and pastrami.

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.


Original poster
May 8, 2020
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!


  • 1BDDDE16-E909-47D6-957A-A904C8BC53DF.jpeg
    274.7 KB · Views: 53
  • 76734A35-9058-4C1C-86EF-D196E0AA0AE4.jpeg
    326.4 KB · Views: 48
  • 9CC18CDB-6AB7-42AF-8FF4-DD0FCDA74A8A.jpeg
    274 KB · Views: 48
  • BF3C9A85-FCDA-408C-B53B-0705D143C9A9.jpeg
    333.5 KB · Views: 50
  • 8428A181-327F-4216-A28F-47E74CF317CF.jpeg
    286.1 KB · Views: 50
Nice job on those.

Point for sure
Chris is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

Latest posts

Hot Threads