Learn How to Make Pastrami from Chef Tom as he smokes up one of our most requested recipes! He cures the brisket for six days and then smokes it on the Yoder Smokers Loaded Wichita. Cure & Smoke like a pro for perfect pastrami!

► PRINT RECIPE: https://www.atbbq.com/thesauce/homemade-pastrami-recipe/
Competition Brisket Recipe: https://www.youtube.com/watch?v=KZbNHkedL0Q
How to Start and Maintain a Fire in an Offset Smoker: https://www.youtube.com/watch?v=YCX5C0DIrfc
RECIPE COOKED ON: https://www.atbbq.com/yoder-smokers-20-inch-loaded-wichita-offset-smoker.html
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*** PRODUCTS FEATURED ***
LODGE 12" CAST IRON SKILLET: https://bit.ly/2IyPjoF
BRINER BUCKETS: https://bit.ly/3PaW51u
HOUSE OF Q SLOW SMOKE GOLD BBQ SAUCE AND SLATHER: https://bit.ly/3QLe7ar
YODER SMOKERS 20" LOADED WICHITA OFFSET SMOKER: https://bit.ly/3ApXtGb
GEAR: https://bit.ly/30izoA7
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00:00 Intro the Recipe
00:27 Make the Brine
03:52 Add the brisket to the brine
04:43 Pull the brisket out after 6 days
05:16 Apply the rub
06:11 Move the flat to the grill
06:56 Pull the brisket off and wrap in foil
08:12 Return to the grill
09:38 Cool down the meat and then slice into it
11:08 Get a taste