Bullet Proof Pastrami

Instructions

1. Trim your cut of beef (brisket, short rib, silverside etc…) so you have removed all external fat and silver skin
2. Prepare your brine mix. You want to brine in a tub large enough to fit the meat and have it fully submerged. You will want 1L of water per Kg of meat. To the water add 75g of Bulletproof Cure Mix per 1L of water. E.g: for a 2kg piece of brisket, you will need 2L of water, mixed in with 150g of Bulletproof Cure Mix.
3. Once brine mix is prepared, submerge the meat. Preferably, get a large meat injector and using the brine solution from the tub, fill the injector and then use it to pump the brine mix into the meat as well.
4. Keep the whole container refrigerated for at least 5 days, up to a week.
5. After 5 days, take the meat out, wash it off thoroughly, pat dry with a paper towel and let it rest uncovered in the fridge for 2hrs/up to overnight.
6. Set up your smoker to run at around 250f. Season the meat heavily on the outside with 'Risk It' (or salt/pepper, but trust us on the Risk It)
7. Smoke the meat until it hits 165f internal temp (roughly 4-5hrs), then wrap in foil and continue smoking until it reaches 205f internal (roughly another 2hrs). Alternative, like pictured here you can just take it through uncovered, without wrapping, but expect a longer cook time (around 8hrs depending on the size of the cut)
8. Slice and serve warm, sliced thick like brisket style, or, let it cool and slice thinly the next day for cold cut sandwiches. Always slice across the grain.

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