Grass fed pastrami

A friend was recently able to get his hands on a 14lb grass fed brisket. We split it and I knew immediately what I wanted to make. Pastrami!!! I used the information from this thread to guide me and the results were better then I could have ever imagined. I have made faux pastrami before (simply smoking a pre packed corned beef). This was completely different. The texture and flavor is just amazing. I cured for a little more then a week. Then I rinsed for about an hour. Dry rubbed and wrapped in plastic, put in the fridge for 2 days. Smoked for 8 hours, 5 naked and 3 foiled. Rest for an hour or two. Finally I made a delicious sandwich. Here are a few pictures.

Post corning just getting on the smoker


Post smoking not cut


Cut open


Reuben Time

All I can say is WOW! I'm coming over for lunch!

I am inspired like I haven't been inspired in years. Wow. Thanks for sharing!

Davooda

Wow. That's hard core XXX food porn!

That looks terrific. Wow. I am salivating and thinking this might need to be a project this summer.

drshoebocks,

I first looked at this thread on my pda, I thought cool, but did not get the full impact.

Now, looking at the pictures on a full size monitor, I can honestly say your Cut Open picture is pure pastrami poetry.

Enjoy,
Gary

looks great , what did you cook it on ?

Smoked on my Char Griller with side fire box. Mostly lump charcoal with a bit of oak and finished with some cherry.

By the way, I meant to put this as a reply to the Homemade Bacon and Pastrami thread

viewtopic.php?t=10474&postdays=0&postorder=asc&start=0

This was the inspiration for me to spend the time and cook a "real" pastrami. I accidentally created a new thread.

Of particular value and help was the recipe for brine posted by extramsg on the second page of the thread.

Final note
The brisket came from Black Earth Meats in Wisconsin.