20lb Pastrami

[cigarman20]

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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[JEBIV]

Looks awesome !!

[bamakettles]

Looks really good, thanks for sharing your method and recommendations....


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[bbqking01]

Oh yeah...! Just a little rye, or sourdough, and I'd be in heaven. Nicely done!


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[cigarman20]

Thanks gents, yes @bbqking01 that's exactly how we did these up plus whole grain mustard and swiss


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[AZ2FL]

Pastrami looks awesome,  Nice work!
I haven't made pastrami in a few years. I'll put it on my fall to do list.

Thanks for sharing!

[dogman]

Unreal! Looks mouthwateringly tasty...

[Mr.CPHo]

Not sure how I missed this post, but that looks awesome!  Thanks for sharing

[bgilbert44]

That looks awesome! Never smoked Pastrami before, but now I may have to try it!

[cigarman20]

I've attached the link that I followed. Read up on the curing process for best results.  I've done it with store bought corn beef but homemade is far better and worth the effort.

https://amazingribs.com/tested-recipes/beef-and-bison-recipes/home-made-pastrami-thats-close-katzs-recipe/


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[JMH]

Looks grate!  Every March I wait until right after St. Patricks day and buy up a bunch of corned beef points when they go on sale and do the same.