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Smoked Pastrami Help

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    Smoked Pastrami Help

    Hi all,
    So last week I brined a 6 pound flat which I cut in half designating one half for corned beef using Meatheads recipe. Turned out amazing. Planned on doing Meatheads smoked pastrami next weekend but I'm going to be away.
    My question is how long is too long for the brisket to be in the brine?
    Will be kind of an expensive pastrami if I have to take Friday off to smoke this thang.

    #2
    We usually don't recommend going much over 25% extra time in the cure. You can leave it in the fridge for 3 days or so though before smoking.

    Comment


      #3
      Thank you. I'll take it out tomorrow, rinse, rub, and chill. Smoke Friday night

      Comment


      • Jerod Broussard
        Jerod Broussard commented
        Editing a comment
        Does "rinse" include some period of desalination?

      • SmokeyJ
        SmokeyJ commented
        Editing a comment
        Yes Jerod Broussard I soaked it for 24 hours in water starting last night. Changed water this AM removed and dry rubbed it tonight. It will sit in fridge until Friday night

      • Jerod Broussard
        Jerod Broussard commented
        Editing a comment
        Good deal!

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