Watch ChefSteps Brine and Smoke a 120-Pound Pastrami

The folks at 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. Go, watch:

Video: World's Largest Pastrami • ChefSteps

· World's Largest Pastrami • ChefSteps [YouTube]
· All ChefSteps Coverage on Eater [-E-]