Seeing as how my, "From Scratch" photo essays have been such a hit
with the trolls and infidels....

A 5-pound brisket flat rubbed with coriander, cracked pepper,
granulated garlic, mustard seed, and cure #2 for 3.5 days. Smoked
at 225F over mostly oak and pecan for 3.5 hours.

https://i.postimg.cc/BQjTGF5p/Pasmtrami-Smoked.jpg
https://i.postimg.cc/VkMXJcVb/Pastrami-Smoked.jpg

Shrink wrap it with your Foodsaver in a brisket-sized 4mm nylon bag
after taking a little bit of fat off as a cooks treat (oh, ****
yes!).

https://i.postimg.cc/qMW8B7jT/Pastrami-Sous-Vide.jpg

Stick in it a hot tub at 148F for 24-30 hours. Do it in your laundry
room where it doesn't take up space in your kitchen.

https://i.postimg.cc/qMW8B7jT/Pastrami-Sous-Vide.jpg

To be continued....

Does Pussy Katz have any inane comments about the wiring or hose
placements of my laundry facilities, or maybe the paint on the
walls? (minus 30 years of detergent splashes)

-sw