I picked up some brisket pieces that H‑E‑B had packaged up, so I decided to give a smoked brisket pastrmi a try using the venison recipe.

Winner winner. Very nice presentation.

That looks amazing. I feel like I can taste it from here. I’d make be a big ole pastrami sandwich with that.

Wow. Just wow. Pure greatness.

Beautiful, and I bet they were amazing. Your photos are always beautiful; I'm gonna have to up my game.

Tejas Chocolate in Tomball has a fantastic Pastrami lunch.

wow, that looks great

Mmmmmmm

If he's lying, he's dying.

Looks great. I love pastrami.

What he said.

Man that looks awesome!

X1,000,000. Dayum!!!

Herbie, even the picture is worthy of framing!

Thanks, my brother actually got me some picture lights to up my game and I used them on this one. I actually just use my phone and use that for the picture formatting. You know you gotta make it look 100 times better than it is!

Some spicy mustard and sauerkraut would make one hell of a samich!

Very nice. No better cured meat than pastrami IMO.

I was thinking of doing this with a venison roast. What's your recipe?

Courtesy of QSYB:

Another member shared this one with me. I haven't done it yet but his results looked tasty:


4lb deer roast as lean as you can get
1 cup kosher salt
1 cup white sugar
2 tbsp mccormick pikeling spice
1/2 cup dark brown sugar
1/4 cup of honey
1 gallon water


bring everything but the meat to a boil in 1 gallon of water and then chill it

add 8 tsp of pink salt(instacure #2) mix and add the meat in a covered plastic tub with lid put a saucer or plate on top of the meat to keep it submerged for 72 hrs after that take it out rinse it of good or it will be real salty dry it with a paper towel...

take 1 1/2 tbsp black peppercorns and 1 1/2tbsp coriander seeds in a pan and heat them on med shaking them till they smoke just a little then I grind them in a coffee grinder till still very coarse put as much as you can get on..

then I smoke it on low heat for 5hrs then kick up the heat and cook till its about 150 let it rest for 30 minuets slice it thin I like mine cold and thin tradition is slice it up and then steam it for 15 or 20..

Your Pastrimi look incredible ! I have one soaking in the brine now, ready to smoke Saturday. Use pretty much the same recipe but half the amount of pink cure(sodium nitrate) for a 10# or less brisket.

Much appreciated. I have a venison roast with it's name on this recipe but looking at your brisket makes me want to do both.