Prime Pastrami

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redheelerdog

Master of the Pit
Original poster
SMF Premier Member
Dec 4, 2011
2,036
666
Montana - Big Sky Country
I bought a Costco prime brisket a while back.

Used Smokin Al's dry cure thread as a guide: http://www.smokingmeatforums.com/t/249085/pastrami-from-scratch-on-the-lang

Turned out real good. The only problem was the prime brisket was over half fat after trim. I am going to mention it to the meat guy next time I go.

The meat that was left from the trim turned out great.

The nibble test was fantastic. Rubens are in the near future!











Thanks for looking!
 
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Holy pastrami John!

That looks absolutely delicious!

I'm thinking Rubens too!

Point!

Al
 
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I haven't managed to cook any breakfast for myself yet, got me drooling, ooyy, Ill take a plate of that!
drool.gif


Looks super.

Points!
 
what IT do you guys go to for brisket pastrami? I've had a flat curing for a week. Gonna smoke it next weekend. Do I smoke to an IT of 190-200 like if it wasn't cured?
 
what IT do you guys go to for brisket pastrami? I've had a flat curing for a week. Gonna smoke it next weekend. Do I smoke to an IT of 190-200 like if it wasn't cured?

If it is properly cured, I did mine to about 165 IT. I think I'm going to do 155 on the next one.
That's my two cents worth.

Burl
 
 
what IT do you guys go to for brisket pastrami? I've had a flat curing for a week. Gonna smoke it next weekend. Do I smoke to an IT of 190-200 like if it wasn't cured?
I smoke mine to an IT of around 160F-165F. I refrigerate it overnight, then slowly steam it in a very low oven to the same temp before slicing.
 
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