23 day journey to homemade Pastrami deliciousness complete.
21 day cure, overnight desalinate soak, overnight rub rest, 7hr smoke
Prime whole packer brisket trimmed and butchered into three ~4lb chunks
From scratch brine / cure
Day 7 checkin
Day 21 pull, rinse, and desalinate overnight
Day 22 dry and rub
On the smoker
Tried one chunk on the steamer after the stall.. much quicker but not as tender and the egg doesn't dry out the meat so really not a necessary step
Wrapped at the stall
And deliciousness
