Pastrami today

[rexster314]

I started with a packer brisket that was on sale at HEB about a month or so ago, trimmed down. Cured it for 4 days and smoked it in the Bradley with 4 hours of hickory pucks. I brought it to 155⁰ due to the fact I cooked some several weeks ago to 165⁰ and it was too dry. Got them in vac bags now to rest in the fridge till next week so the flavors will equalize before slicing (on my Christmas present)

[CDN Smoker]

Looking good, can't wait to see a slice and your taste comments

[Smokin Don]

Nice seasoned crust!!! Sounds like you got a new slicer, slice it thin. I have done pastrami and find it best if sliced as thin as you can. I like to use a steamer to heat it for sandwiches. Don

[rexster314]

Right Don. This is my third cook of pastrami. I like to shave it really thin, then pile it on a sandwich that reminds you of Dagwood

[africanmeat]

Hi rex . looks good .
if you love your pastrami moist . try to cure it for 12 days .
dont forget the cure1. if you need a good recipe PM me.

[mikecorn.1]

Nice. Pastrami sammie sure sounds good.


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[RAD]

That looks great. Can't wait to see it sliced.