Pastrami start to finish

Discussion in 'The Smokehouse' started by grandgourmand, May 25, 2020.

  1. grandgourmand

    grandgourmand

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    Pic 1: brining
    Pic 2: A week and a few hours on the smoker later
    Pic 3: Full cure penetration
    Pic 4: After steam
    Pic 5: Sliced
    Pic 6: Reuben!!

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  2. Horkn

    Horkn

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    That looks delicious!
     
  3. grandgourmand

    grandgourmand

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    Thanks...Reubens are one of my favourites. I hadn't brined my own corned beef for a few years. Had switched to buying pre-corned, then smoking it myself. But you get to pick your ideal brisket if you do it yourself. I like the point...
     
  4. Well Seasoned

    Well Seasoned Administrator

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    Amazing looking! :drool:
     
  5. Horkn

    Horkn

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    I was hungry before. Now I'm even hungrier.ok some sort of breakfast is incoming...
     
  6. moresnow

    moresnow

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    Inspirational. To say the least!
     
    metalcuttr and grandgourmand like this.
  7. buzz-saw

    buzz-saw

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    Homemade pastrami rocks. I haven't done one myself in quite a while.
    It is not even close in taste and texture when compared what you buy in the store , just so much better

    That looks great !!