Next Sunday can't get here soon enough!

[John Pollman]

It's harder than hell to trim an almost seven-pound brisket when you're left-handed, your left hand is in a cast, and you have horrible arthritis in your right hand. But it's gonna be SO worth the pain. It's going in the smoker next Sunday morning. I can't wait, Pastrami, here I come!

 

[David Johnson]

That is a nice chunk of meat. Enjoy the smoke.
David

 

[Brent Dowell]

That is awesome.

 

[Bob Gibson]

mouth watering already

 

[Dave Hawksford]

Making me hungry!

 

[John Pollman]

Five-day brine is done. Fresh water soak for a while. Then into the fridge overnight to dry a bit, and she's going in the smoker tomorrow. Pastrami, here I come!

 

[Vaughn McMillan]

According to Google Maps I can get there in about 23 hours and 25 minutes. That should be just about perfect timing. Sleep is highly overrated, lol.

 

[John Pollman]

And the smoke is rolling. Gonna be some good eatin' tonight!

 

[John Pollman]

How's this for a crust?

Pastrami isn't hard, just time consuming. It rested for 3 hours after it came out of the smoker. It's tough to do, but I think I'm gonna cool it down and put it in the fridge to chill before I slice it. It smells amazing in here!

 

[Brent Dowell]

Looks fantastic!

 

[David Johnson]

That really looks worth eating. Nice bark. Now you have to share.
David

 

[Vaughn McMillan]

That came out looking awesome, and I'll bet it tastes even better!

 

[John Pollman]

I had planned to vacuum-seal and freeze some of this batch, but that's pointless; it won't be around long enough to go bad.

 

[John Pollman]

One more tease.

WELL worth the effort and time invested!
Hot Pastrami with Swiss, saurkraut, and whole-grain stone-ground mustard on artisan bread. It's FABULOUS!