Smoked Pastrami!!
So today I smoked a Whole Packer Brisket that I Cured for 6 days in a brine. This is the best Pastrami I have ever eaten. But I may be Biased... haha For the Brine: 1 Gallon Water 1 cup kosher salt 1/2 cup Sugar 1/4 Cup Pickling Spice 6 Smashed Garlic Cloves 2 tsp of Prague Powder #1(pink curing salt) For the Rub 1/2 course Ground pepper 1/4 Cup Turbinado(Cane Sugar) 2 Tbsp Granulated Garlic 2 Tbsp Ground Coriander 1 Tbsp Ground Mustard 1 Tbsp Onion Powder Thanks for watching the video. Please check out our Partners over at Lazy Lab Hunting Club. Amazing people doing amazing things. lazylabhc.org
So today I smoked a Whole Packer Brisket that I Cured for 6 days in a brine. This is the best Pastrami I have ever eaten. But I may be Biased... haha For the Brine: 1 Gallon Water 1 cup kosher salt 1/2 cup Sugar 1/4 Cup Pickling Spice 6 Smashed Garlic Cloves 2 tsp of Prague Powder #1(pink curing salt) For the Rub 1/2 course Ground pepper 1/4 Cup Turbinado(Cane Sugar) 2 Tbsp Granulated Garlic 2 Tbsp Ground Coriander 1 Tbsp Ground Mustard 1 Tbsp Onion Powder Thanks for watching the video. Please check out our Partners over at Lazy Lab Hunting Club. Amazing people doing amazing things. lazylabhc.org