smoked brisket flat pastrami | IPA pickled mustard seeds Welcome to the first recipe… Trimming, brining, smoking, steaming… it’s an intense process that you need to commit a week for. No surprise, I have never smoked pastrami from scratch before last year. Having smoked my fair share of the grocery store pre-brined brisket flats, there is much room to improve my game. I made a few to narrow down the flavor profile that I wanted to go with and stick with. Overall, my wife and neighbors were happy! Thanks for coming to my site!  Don’t worry, I’m not going to spend the next 4 paragraphs talking about how I was inspired to make pastrami while on a playing with my son in the park, or photos of the stores where I bought all of my spices.  St. Patty’s Day is coming up again and made me think of smoked pastrami…