Smokin Al, that is a great lookin piece of Pastrammi. Goin to keep my eyes open for a similar piece, but hopefully at a sale price, here in Mississauga, Ontario, Canada.
Going to follow your receipe exactly, it looks great. Only exception, I will be using my Cookshack Smoker instead of charcoal. I love charcoal too, but with snow all over the place, its more convenient to set the electric and forget it. I love the idea of saving the fat layer and using it to keep the brisket under it more moist.
edmartin
Yes I used 3 Tablespoons, when you use a liquid brine the amount of cure is related to the amount of water, not the amount of meat to be put in the water. Pops recipe calls for 1 heaping tablespoon per gallon of water. The cure#1 package calls for no more than 5 tablespoons per gallon of water. I use 3 level tablespoons per gallon of water.
Big Al,
Great post man. I just got a lesson for sure.
I am a BIG Pastrami (and corned beef) guy. I love the stuff and grew up with some great Jewish delis that had killer Pastrami. But the always cooked them in ovens.
This looks GREAT!!!
And corn beef tips? Also I really dont like yellow mustard, can you taste this at in the finished product?
Again well done and looks TASTY!
BrentCzech