This bad boy is the whole shebang, a beautiful whole brisket in all of its glory. Cured for two weeks in classic pickling spices, then coated in our black-pepper heavy spice blend, and finally smoked all day. George Costanza called this the most sensual of the salted, cured meats. We just like to think of it as the pinnacle of all things we make here. Many a pastrami died on the altar before we perfected this recipe. All-natural Beef Brisket, salt, black pepper, spices, sodium nitrite (less than 1%). Whole Pastrami, 9-11 lbs.
- 160 Ounces