Jsgcc
MemberGot rid of the matchlight.
I decided to play around with a pastrami this last week.
I took a 5lb brisket and corned it in a brine for 3 days, rinsed it off and realized I didn't trim it very well :-[ A little fat never hurt though right... So I toasted some coriander, peppercorns and grinded them anyway, then rubbed it on my newly corned beef brisket!
Then I smoked it with applewood at 200 until it hit about 150 IT. Took about 3 1/2 hours.Then pulled it and bumped the temp to 275, put it on a roasting pan with some water and wrapped it. From there it took about another solid 3-4 hours.
It came out pretty good I would say, pretty juicy. I would say it was a little tough still though. I am thinking after I refrigerate and splice it on the slicer real thin it will be pretty amazing. I cut a pretty thick slice to try...I don't know what do you think?
I took a 5lb brisket and corned it in a brine for 3 days, rinsed it off and realized I didn't trim it very well :-[ A little fat never hurt though right... So I toasted some coriander, peppercorns and grinded them anyway, then rubbed it on my newly corned beef brisket!
Then I smoked it with applewood at 200 until it hit about 150 IT. Took about 3 1/2 hours.Then pulled it and bumped the temp to 275, put it on a roasting pan with some water and wrapped it. From there it took about another solid 3-4 hours.
It came out pretty good I would say, pretty juicy. I would say it was a little tough still though. I am thinking after I refrigerate and splice it on the slicer real thin it will be pretty amazing. I cut a pretty thick slice to try...I don't know what do you think?
