My first attempt at Pastrami. 17 hours dry brined with injection. 2 hours smoke. 1 hr 15 in the oven. 3 hours in the freezer to cool for slicing
2.5 lbs $11
Ingredients of brine. inject Tender Quick, koshier salt and brown sugar rub. Left overnight to brine. Rinse and finish with ground pepper.
source
