[ApplegateRanch]

We’ve done homemade pastrami, and were extremely happy with it.

This is the recipe we used.

http://blackgirlchefswhites.com/wordpress/2011/04/07/homemade-pastrami/

Years ago, I used a recipe from an ca 1890 cookbook my Dad found in a junk store to make corned beef a few times. Had to cut it down a bit, as it called for 250 pounds of beef, and a hogshead of “fresh spring water’... :-) It was packed away, so looked at several recipes on the Net, before settling on the one linked above.

That was the same book with a recipe calling for a dozen “medium sized lobsters, 15-18 pounds each”!

[Trillian]

How would you describe the taste of pastrami? I’ve never had it before.

[MaxMax]

Thank you for the link. I like the end rub better than the one I posted.
I don't exactly like smoked paprika to much, it has it's place. What I
plan to do though is grab a 1/2 LB of some smoked meat from a local pit
and place that over and around the Brisket when it comes time to cook.
No access to a smoker at this time. We'll see.

[MaxMax]

The pastrami came out, ok. I'll have to give my posted recipe a (6), and the rub
a (7). not even close to what I wanted or expected.

As usual I'll have to create my own recipe and experiment. If I invent anything
good you'll find me dating Betty Crocker and hosting a Cable cooking show.