My first corned beef and pastrami.

[3DSmoke]

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!

 

[jaxgatorz]

That looks great !!

 

[SmokinEdge]

Looks fantastic. Glad you got your first ones done and are happy with them. It gets easier from here.

 

[pc farmer]

Looks good.

 

[6GRILLZNTN]

Very yummy looking. Great job!

 

[WV_Crusader]

Beautiful color and flavor I bet is perfect! Can’t wait to try my hand at this someday!

 

[sawhorseray]

The results were spectacular!

No arguing that, looks wonderful! RAY

 

[JLeonard]

Great looking cooks.

Jim

 

[KimberlyO]

Looks great! I'm impressed you can do that!

 

[seenred]

That looks terrific...very nicely done!

Red

 

[SmokinAl]

Nice job!
The color is awesome!
Can’t beat home cured meat!
Al

 

[BrianGSDTexoma]

Nicely done!

 

[DRKsmoking]

Very very nice ,
Love them both
I will except enough from both for a couple sandwiches

David

 

[philpom]

Looks very nice, just need some toasted rye, Swiss and a good mustard!

 

[gmc2003]

Nice job on those.

Point for sure
Chris