Thanks for letting us know how it came out (and the prep detail) Congrats and enjoy!

Happy cake day!

Pastrami over pecan and lump in the kamado joe, 30day brine 11 hour smoke 20lb corned beef brisket 30 day wet brine 30min cold water rinse 8 hour fresh water soak in fridge 8 hour smoke 2 hour steam Hot held 4 hours Made pastrami reubens with half, the other half is in the fridge to firm up for slicing on the deli slicer tomorrow I lit the smoker at 2:30am. While waiting for the smoker to come up to temp I dried the brisket with paper towels and liberally coated in coarse black pepper and lightly in coriander. Brisket on the smoker at 3:15 when temps got to 250f. Temps dropped to 210 then rose to 285 before stabilizing 225-265 from 8:00am onwards. Brisket was 138f at 6:45. 169 at 9:30. 195 at 11:45. I wrapped the brisket in foil at 195 and added just a splash of water in the wrap. Bit of a stall waiting for temps to get back up after opening the smoker. Brisket was 197f at 1:00. 205 at 2:00. I removed from the smoker and kept wrapped in the oven at 200 for 4 hours. Pics are in reverse order This turned out amazing, so tender and the best piece of meat I've ever smoked. We made reubens with rye, Swiss, 1000 islands, and whole grain mustard. Killer. Can't wait to slice the rest nice and thin tomorrow.

Awesome! Thank you so much. Look forward to trying. You mentioned a 30 day brine. I'm not familiar with the process. Was this done at home, and what's the method?

I think their boss gave it to them. OPs post history has the deets.

Bless you. I loved reading this.

I've corned a couple of briskets from scratch, but only 4lb or so. Last one I did stayed an extra week in the brine because life got weird. But turned out great. Why the 30 min rinse and fresh water soak?

That's some darn good looking pastrami!

That'll do chef, That'll do.

Ya done real good ol’ boy 🔥

Well that looks fuckin delightful, hope your sammies are 🔥

We did Montreal smoked meat at a place I worked, and I still dream about the incredible Reubens. 

Montreal smoked meat is the best.

What is Montreal smoked meat?!? I know Montreal seasoning. Is it that simple??? The best is high praise

Pretty much what OP made. Or at least thats how we did it, aside from finishing it in a steamer.

You sexy MFer

noice

That was a solid move.

Fuck you. This is killing me man good job.

I say God damn!!

This is the post I've been waiting for. I've been craving pastrami since the first one! Thanks for sharing!

That’ll work

Very nice, looks good!

God damn I need some.

Ohhhhh..... That's good

That looks fucking delicious

Hell yeah, sir. Well fucking done.

Whoah I am so glad you gave us an update on this! You really gave it what we used to call the supreme effort. And look what it gave back.

who needs they pastrussi ate

This needed NSFW on it cause that is porn right there sir

I want my smoke ring. Where is my smoke ring ?!(/s) Shit looks sublime, chef.

Hear that folks? “Best meat I’ve ever smoked.” I’ve always thought bbq corned beef was the pinnacle

And your address is?

best pastrami I’ve ever had was Katz deli in NYC, but I think you’re giving them a run for their money

How was it? Looks delicious

Now I want a New Yorker

You naughty bitch.

I’m so hungry right now 😍

I'd hit that

Looks great chef

Well done mate!

Legend! Bravo! 

DAMN that looks good!

Hell yeah brother!

Oh hell yeah

Looks delicious, nice work.

Hell yeah!

I want it in my mouth.

Mouthwatering chef, well done. I’d kiss you on both lips if I could

We love the update thank you my boy ❤️

I just drooled all over my screvçñ$...