Hello from ATL

[PGH_RAM]

Welcome to the Pit from Pittsburgh, PA!

[BKYDBBQ]

Welcome from White Stone, Va...

[WI Bubba]

Welcome from Wisconsin. Glad you could join us!

For curing the brisket you can find Meathead's recipe and most importantly the cure time calculator here. The calculator is located down where the recipe starts.

I highly recommend this rub for your pastrami. It makes awesome pastrami.

If you have a sous vide machine, then you can't go wrong with this technique. If you don't have a sous vide machine, then you'll want to get one if only to make pastrami. The technique works perfectly with brined brisket too.

[dpearce]

Welcome from the hard water town of Columbus, Ohio!

[KimO]

welcome from Missouri!

[SmokingSteve]

Welcome to The Pit from the American Vancouver!

[jfmorris]

Welcome from Rocket City USA (Huntsville, AL), from a former Georgia native (born in Marietta).

I've "corned" or cured a number of briskets for pastrami, following the recipes on the free side. I am lucky enough to have multiple garage fridges and can make room for a stainless stock pot or plastic bucket to do it in out there. My advice is to split the point from the flat, and then cut the flat in half, so you have 3 similar sized chunks to cure and smoke. On a similar sized brisket I did last year, that is how it worked for me - several pounds of trim/fat, and two big hunks of flat, and one big hunk of point. It was most excellent pastrami.

If I buy brisket anymore, with just the wife and I here now, I tend to break them down for freezing as well, as unless its a potluck or big family get-together, we are never gonna eat a whole packer.

I also started on an offset back in the 90's, and recently passed it down to my nephew, as I do more smoking on my kettle or kamado these days, as I need my sleep more than I need to sit up all night feeding wood to a fire...

[swartzster]

Welcome from the Pacific Northwest

[itsnotmyfault]

Welcome to the Amazing Pit!

[Santamarina]

Welcome from Middle Tennessee!

[mrichie1229]

Welcome to the Pit DamnRedhead. My word of advice is to save some pastrami for me.

[Allon]

Welcome to
THE PIT
from Central Massachusetts

🥩🥩🥩
🔥🔥🔥

[jayjordan]

Howdy from Texas

[captainlee]

Welcome from Colorado!