Hello from SouthEastern, PA

[JakeT]

Welcome from Northern California!

[RonB]

Welcome to The Pit.

[Rob Johnston]

Welcome from Pittsburgh, PA!

[Texas Larry]

Howdy from south Texas!

[FireMan]

Yup, there’s plenty of info on pastrami, browse & ask. Welcome, eat good & have fun!
We would like to see pics of yer pastrami when yer doin & finishing.

[Mr. Bones]

Howdy from Kansas Territory, Welcome to Th Pit!

Lookin forward to learnin along with an from ya!

[Panhead John]

Welcome to The Pit Alan. You’ve come to the right place. No personal pastrami experience myself, but there’s many here who do....and will be more than happy to help you. Sit back and prepare yourself to hear from many outstanding cooks here. And, as has been mentioned, there’s lots of info. on the free side. Enjoy, you’ll have fun here.

[HawkerXP]

Welcome to the Pit! Yes, go to the free side for lots of good information!

[DavidNorcross]

Welcome from Virginia!

[Donw]

Welcome from Maryland. Check out https://amazingribs.com/tested-recip...-katzs-recipe/ and then go ahead and ask your pastrami questions as it is a favorite cook for many members.

[Alan Pendlebury]

My question if I am brine/curing a brisket for pastrami, can I cure it with the flat and point together, and is there a maximum amount of time that I can let the brisket set in the cure as long as I have the amount of pink curing salt #1 correct? I have a 9lbs trimmed brisket, thinking that I can do 1 gallon of water, 2 tsp of pink curing salt #1 and let it sit for 6 to 12 days. That is what I have put together in my research, but everyone's post is different, so just need some direction. Thank you everyone.

[LA Pork Butt]

Welcome to the Pit from Dallas, Texas!

[Alan Pendlebury]

Hello Everyone, nice to meet you all. Fairly new to smoking meat and such, but can't get enough it. Look forward to learning and sharing with everyone. I do have a question on brine/curing brisket for Pastrami from scratch if anyone has done that before.