Pastrami
E-Mail us at info@forensicbbq.com and I can give you the detail on this recipe.. ain't going to here because it may be too similar to probably a hundred of other pastramis and someone likes to threaten legal stuff.
Ingredients
The Meat
- 1 4lb Brisket flat
- 1 Cup Morton's kosher salt
- 2 Tsp Prague Powder #1
- 1 Gal Distilled water
- 1/2 Cup Peppery/Coriander Pastrami rub -ish
Instructions
- Dissolve the salts in the gallon of water and pour over the brisket in an (obviously) large enough container. Refrigerate for at least 3 days. I gave her a flip every day to make sure we're keeping it moving - also make sure it's submerged. I bought a super small flat for this recipe, so prep was easy.
- Pre-heat smoker for 225, smoke until 203
- Rest and slice