Brined for 12 days, seasoned it, and then smoked @225° until I hit 160° then foil wrapped until 200°
Turned out amazing and highly recommend if you like brisket and pastrami. The sandwiches were killer. My only regret was not making more!
by TheDyed
4 Comments
Love doing that cook too, looks great!
looks great but why did you slice it so thick? looks like a regular corned beef dinner – pastrami should be sliced as thin as possible for sandwiches.
was this from a book recipe?
Pastrami is brisket…..