Jewish BBQ is how we lovingly refer to this tasty morsel. 

We take grass-fed beef and rub it down with a mix of peppercorns, mustard seed, coriander, and red chili flakes to give it that must have dark crust. 

It brines for at least a weekend before we throw it in the smoker until it is pink and juicy on the inside and crusty with spices on the outside. 

Once done, we slice it up nice and thin and package it fresh and ready to ship. 

Here's what you get: 

• 1 pound of pastrami, sliced