So...
Choice Angus briskets went on sale about a month ago for $1.99/#. I bought 5, but saved the smallest one for pastrami. I put it in cure and salt and 10 days came and went...hurricanes...bad weather...anyways, it is now 25 days later and great sunny day today so time to smoke it.
Back on Sept. 2nd.:
Trimmed up ready for dry cure rub..
Salt, cure and spices
all sealed up for a nap in the refrigerator.
25 days later, rinse off, pat dry, coat with a little brandy, and then pastrami rub. Inda smokehouse now with Hickory and cherry wood rolling smoke to it about 250*...
Choice Angus briskets went on sale about a month ago for $1.99/#. I bought 5, but saved the smallest one for pastrami. I put it in cure and salt and 10 days came and went...hurricanes...bad weather...anyways, it is now 25 days later and great sunny day today so time to smoke it.
Back on Sept. 2nd.:
Trimmed up ready for dry cure rub..
Salt, cure and spices
all sealed up for a nap in the refrigerator.
25 days later, rinse off, pat dry, coat with a little brandy, and then pastrami rub. Inda smokehouse now with Hickory and cherry wood rolling smoke to it about 250*...