Watch ChefSteps Brine and Smoke 120-Pound Pastrami

The folks at Seattle online cooking school ChefSteps — Modernist Cuisine alums Chris Young, Grant Crilly, and Ryan Matthew Smith — have cooked up what they deem to be the "world's largest pastrami," made from a 120-pound forequarter of beef. The recipe for such a large hunk of meat: 40 gallons of "double-strength" pastrami brine (including four gallons injected into the meat), a 14-hour sous vide process, and a very large "wall of fire" that eventually heats up to 1,500 degrees Fahrenheit. The process takes 10 days and presumably results in a lot of sandwiches.

Eater National has the video.>>>