Full packer Pastrami?

[Richard Chrz]

So, I have seasoned only flats for Pastrami in the past. I plan on smoking a briksket next weekend, and would like to at the same time run some pastrami. My in experience has me not knowing if you can do a full packer into pastrami, and what pitfalls should I be looking for?

Thank you in advance!

[Spinaker]

There are no real pitfalls. Just make sure you measure the thickness correctly. Trim out the deckle pretty well and let it go. I cure mine as full packers everytime, then split them before I Smoke.

[Ahumadora]

Richard Chrz you can cook it whole but will have the thick wedge of fat between the flat and point which is not too desirable. Also you dont need to buy high grade brisket for pastrami. I would trim the fat pretty hard on the brisket before curing. Turns into a gooey mess in the brine.

[Red Man]

Don’t need to split before you smoke. The important part is trimming out the deckle fat to keep a more uniform thickness and reduce curing time. You may be a bit late for next weekend. A full packer likely won’t take less than 7 days to cure, then one day to desalinate, then two days to sit with the rub. You could rub right before placing on the smoker, but I agree with Meathead that it sets up better if you give it a couple days.