Vienna Beef Fumare Meats Montréal-Brand Smoked Pastrami Brisket (Approx 7-10LBS)

Description

This old-fashioned, Montréal-Brand Smoked Pastrami Brisket is cut from the whole brisket, cured, peppered, and naturally cherry wood smoked, then slow-cooked to a well-marbled tenderness. Seasoned with a rub of garlic, peppercorns, salt, cumin, coriander, juniper, and other secret spices, our Montréal-Brand Smoked Pastrami Brisket delivers a delicious, garlicky, pepper “bark” on the outer layer. This creates a truly unique pastrami brisket sandwich, best served thickly sliced on rye bread with Dijon or Yellow mustard. This mouthwatering sandwich sells out daily at Fumare Meats and Deli in the Chicago French Market where it was introduced in 2009 by foodies Dick and Joan McCracken. Preheat conventional oven to 375°F, place brisket on a rack in a roasting pan. Cook 1-2 hours hours to an internal temperature of 195°F- 200°F and fork tender. The meat should be fork tender and have a crispy outer “bark”. Slice brisket against the grain, approximately 1/8" thick. Serve on warm rye bread and your favorite mustard.