Pastrami

I thawed a piece of brisket I’ve had in a vacuum sealed bag for a long time. I dry brined it with Tender Quick and sealed it into another vacuum bag for 2 weeks to let the cure soak in, then rubbed it with a seasoning mix that had, among other ingredients, maple sugar and ground juniper berries. I let that marinate for a day then smoked it at 200° for about 20 hours.

I brought it in and saw that it still needed some more oven lovin’ so it was wrapped in foil and got another couple of hours until it reached nearly 200° internally. It then spent another day in the fridge to firm up for slicing. I divided the slices into 8oz portions and vac sealed those – ending with about three pounds of yummy sammich meat with a stub end to dice for hash. Good morning’s work.