This was my second time making scratch pastrami using Amazing Ribs’ close to Katz recipe.
I start with a very large Costco prime brisket which was over 20lbs. I separated the point and trimmed.
The flat was split in two so that I could fit into 2.5 gallon ziplocks for the 5 day cure
Followed by a two day desalination in fresh water…
The cured meat was covered with the pastrami rub and went back to the fridge for a two day rest.
Smoked for 9 hrs on the 18” WSM and the 26”. I wrapped once they hit 165F and pulled off at 205F.
The flats came out great and were a hit with our guests.
The point needed another few days in the cure process (or more frequent rotation in the brine?).
It was really thick and the cure did not reach the center (bummer but still tasty)
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Topic: 20lb Pastrami (Read 334 times)
