Quote Originally Posted by Sparky View Post
I don't have a pellet smoker, but I would love to learn how to make some home made pastrami. I do have a wood smoker.
I'll dig the recipe out and try posting it. It's an extended process with brining. We get our spices from here
https://www.savoryspiceshop.com/


Here's one way. BUT.......... all the recipes i've seen call for (IMO) too much kosher salt. For a 3-4 lb flat i use approx 2/3 the called for amount. Smoking meats forum has a nice recipe. They also go in to depth for the how's and why of recipes.
www.smoking-meat.com

Tech Tip.... after removing brisket from brine, let it sit in water overnight. If you don't and smoke, or bake instead of boiling you'll spike your bl;ood pressure up a few points from the salt.
http://www.traegergrills.com/recipes...-beef-pastrami

I do a corned beef, then add spices we like to the finished product
http://www.traegergrills.com/recipes/beef/corned-beef




Instead of weighing down the brisket. We seal it in a cut to length food sealing bag, something like this cut about 12" longer than the cut of brisket. If you have the storage space, buy this
http://www.meatprocessingproducts.co...n=bingshopping

If not these work
http://www.foodsaver.com/food-storag...2.html#start=3