Like most things in life, barbecue is one of those things where you'll only get out of it what you put into it. So let's say you take a brisket, toss it into a curing brine for 7 days, then smoke that brisket for another 14 hours while sacrificing sleep and warmth to take care of that pastrami through the middle of the night. You put that much love and care into it, you're going to get a ton of love and care coming right back at you the moment you take that first bite. There's a reason why the pastrami is the most sensual of all the salted, cured meats.
So in this week's video, I'll take you through everything you need to know on making your own pastrami from start to finish. Obviously this is a little bit of a longer video so I apologize in advance to all of you out there whose attention span caps out after 5 minutes. But it's pretty hard to condense a cook that takes a 14-hour smoke after a 7-day brine into anything shorter than 20 minutes.
If you have the time and patience, however? Well then you've got an open invitation to the pastrami party. The most juicy, salty, succulent party of them all.
And what if I told you that smoking meat wasn't just a summer hobby? What if I told you that it's not even an activity that should just be enjoyed during the weekend? What if I told you that you can Smoke Meat Everyday? Would you? Could you? Should you? The answer to all the above is yes. And now you can get the shirt to prove it.
Weber Kettle, Traeger, Big Green Egg, giant 250 gallon propane tank offset smoker. Doesn't matter. Smoke meat everyday. Now somebody tell Zuckerberg to buy a million of these bad boys.