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Pastrami Out Of The Tank And In the Smoke

As a follow up to the post I made 10 days ago, I smoked the brisket yesterday.  I normally use store bought corned beef to make pastrami routinely, lately I have desalinated and dropped in the SV then into the smoker to complete the process.  This time I used a whole prime packer brisket to complete the process from scratch.  The results were incredible, much better than the pastrami I make from store bought corned beef.  Since I was firing up the smoker why not do a brisket also.  Happy with both results after 19 hours of smoke and a long oven rest at 150 degrees.  These oven rests have really upped my brisket game.  

Southeast Louisiana
2 Larges, 1 XL, Rockin W Smokers gravity fed unit, KBQ, Lang 36” offset hybrid with Chargriller 


  • pasoeggpasoegg Posts: 446
    what time we eat??  looks amazing!!!

    "it is never too early to drink, but it may be too early to be seen drinking"

    Winston-Salem, NC

  • johnmitchelljohnmitchell Posts: 6,274
    That is magic 😋
    Greensboro North Carolina
    When in doubt Accelerate....
  • lousubcaplousubcap Posts: 28,769
    Dang-that is the way to bring it home!
    Louisville; "indeterminate Jim" here.  Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!
  • JohnInCarolinaJohnInCarolina Posts: 27,654
    That all looks incredible man!  I would love to read the details of your from-scratch process.  I think I need to try this...
    "I've made a note never to piss you two off." - Stike

    "For the record, I took a critical thinking test once and did quite well." - Pete Prescott
  • @JohnInCarolina I used a combination of ChudsBBQ, Alton Brown and  I added a few more aromatic herbs to Chuds cure and I used amazingribs rub without the brown sugar since I was worried with it blackening the final product.  That rub is money.  About as close to Katz’s deli as I have ever been.  If anything I would cut down a little on the salt or shorten the soak a couple days.  The first few slices of the flat were a little salty for me.  
    Southeast Louisiana
    2 Larges, 1 XL, Rockin W Smokers gravity fed unit, KBQ, Lang 36” offset hybrid with Chargriller 
  • FrostyEggFrostyEgg Posts: 460
    Fantastic all the way around!
  • FoghornFoghorn Posts: 9,493
    Wow.  If any cook ever deserved the @SGH double seal, this is it.  One for each perfectly cooked hunk of meat.

    XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle

    San Antonio, TX

  • northGAcocknorthGAcock Posts: 15,102

    Ellijay GA with a Medium & MiniMax

    Well, I married me a wife, she's been trouble all my life,
    Run me out in the cold rain and snow
  • I’d say it’s right on the money!
  • PlutoniumPlutonium Posts: 229
    Looks great! Did you trim it any differently or just like a usual brisket? 
    Albuquerque, NM - LBGE and an old rusted gasser that I use for accessory storage.

  • loco_engrloco_engr Posts: 5,651
    Great looking hunk of protein!
    aka marysvilleksegghead
    Lrg 2008
    mini 2009
    XL 2021
    Henny Youngman:
    I said to my wife, 'Where do you want to go for our anniversary?' She said, 'I want to go somewhere I've never been before.' I said, 'Try the kitchen.'
    Bob Hope: When I wake up in the morning, I don’t feel anything until noon, and then it’s time for my nap
  • @Plutonium I trimmed just a little tighter than a normal brisket.  I dropped some beef short ribs into the tank the last 4 days of the cure and made pastrami.  I thought they tasted better than the brisket.  I smoked a brisket and the cured brisket on my gravity fed smoker.  I did the beef ribs, 2 pork butts and 5 racks of St Louis pork ribs on my new Shirley just experimenting with the first cook.  Came out amazing. 


    Southeast Louisiana
    2 Larges, 1 XL, Rockin W Smokers gravity fed unit, KBQ, Lang 36” offset hybrid with Chargriller 
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