MAKING PASTRAMI & FAMOUS SANDWICH | KATZ'S DELI STYLE

UK brisket used to replicate one of New York's finest cold cut sandwiches 'Pastrami on Rye', just like Katz's deli.
I bought a brisket but it simply wasn't going to make for a low and slow smoked cook, so I split it up to get the best out of it.
Using the point to make pastrami.....and let me tell you, it turned out awesome!
Cure used was from Angus and oink but others are out there:
angusandoink.com
#BrothersOfTheGrill
#YouJustCantGoWrong
#weberuk
#Angusandoink
Music: @Epidemic Sound

[@ricardoquexo]

Looks amazing. Cheers from Brazil

[@BrothersoftheGrill]

Thanks 👍I have a good friend in Brazil 🇧🇷 😀 you guys grill some amazing food 😋

[@tazwoessner66]

Highly recommend, 3 cheers

[@BrothersoftheGrill]

Cheers to that! 😀

[@danmole1]

That looks lush, really need to come down and see you soon 😅

[@BrothersoftheGrill]

Welcome anytime 😊

[@michaelsullivan2868]

Looks amazing, good work

[@BrothersoftheGrill]

Thanks they was genuinely really nice 😋

[@AlLunacyQing]

Looks super delicious! Great job on the video!

[@BrothersoftheGrill]

Thanks I really appreciate it 🙏

[@garygibbs6378]

Looks delicious. Great sharp knives help. 👍🏻

[@BrothersoftheGrill]

100% they do!

[@LeviathanPits]

Great cook! Taking the internal temp up to only 150F is interesting, when I've done pastrami in the past I normally take it up to 190-200F. I assume the cure must break the brisket down?

[@BrothersoftheGrill]

It does help, and I could have taken it higher, but a good old school friend of mine in ohio has done it to 150f for years, so I thought I would give it a go, and it worked fine 🙂

[@LeviathanPits]

@@BrothersoftheGrill Nice, I'll give that a go next time I do pastrami!

[@BrothersoftheGrill]

Let me know how you get on.

[@GaryFalcon-rs5uy]

Cut some slices NICE AND FIN

[@BrothersoftheGrill]

Oh yes