Split the packer brisket into the point and flat so that it would fit on my smoker. Brined the brisket for 10 days in a stock pot (made it so that I didn’t have to flip the brisket daily/the whole cut of meat was fully submerged). Rinsed the brisket off and let it dry off for two days, seasoned it, and smoked for 17 hours. With a nice 3 hour rest and some chopping so that it could fit into freezer bags, I’d say my first pastrami was a success.
by Affectionate_Lack709
1 Comment
Looks amazing, I’ve been meaning to give pastrami a try on my smoker, maybe now I will 🤔