MAK Pastrami

I cured a Brisket flat and a sirloin roast that I cut up for 7 days. Then I put on the rub and smoked @225F until and IT of 155F


Time to slice



Oh yeah!




Supper was open-faced pastrami and swiss, under the broiler for a little while.

Nothing wrong with that! Looks really really good!

This is the recipe I used and adapted to the MAK. I know people take a corned beef flat and rub it, smoke it and call it pastrami, but this is the next level.

Beef Pastrami

Thanks for posting the link, I just saved it. I need to make some soon.

Chili Head said:

Thanks for posting the link, I just saved it. I need to make some soon.

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I did the dry cure, any thicker than a brisket and you will want to inject cure as well.

Nothing better then pastrami. Great idea.