OSD
is Blowin Smoke!
Thawed a 4.10 pound corned beef brisket flat that I had in the freezer. Rinsed it a couple times.
I hate that big slice in it that I couldn't see in the package.:tsk:
I put a light coat of Safflower oil on it. Then covered it with a spice mix.
I'll wrap it and let it set in the frig overnight. I'll put it in the smoker the next day.
Light re-coating of spice mix and into the drum at 8:00 A.M.
Trying for the first time Royal Oak Chef's Select briquettes and pecan chunks
Going to cook at around 250°
11:30 A.M. meat was at 155° internal temp.
Double foiled and back into drum til it gets to 180° internal temp
Took foiled pastrami out of the drum at 12:55 P.M. @ 182° internal temp.
I'll let it rest and cool down enough on the counter, then it will go into the frig to cool down and rest til tomorrow.
After a night's rest in the frig. I'm anxious to see the results.
Looks and smells good so for
Cut open for a look and a small taste....Oh Yea
This will be made into some Reubens later.
Thanks for lookin'
I hate that big slice in it that I couldn't see in the package.:tsk:
I put a light coat of Safflower oil on it. Then covered it with a spice mix.
I'll wrap it and let it set in the frig overnight. I'll put it in the smoker the next day.
Light re-coating of spice mix and into the drum at 8:00 A.M.
Trying for the first time Royal Oak Chef's Select briquettes and pecan chunks
Going to cook at around 250°
11:30 A.M. meat was at 155° internal temp.
Double foiled and back into drum til it gets to 180° internal temp
Took foiled pastrami out of the drum at 12:55 P.M. @ 182° internal temp.
I'll let it rest and cool down enough on the counter, then it will go into the frig to cool down and rest til tomorrow.
After a night's rest in the frig. I'm anxious to see the results.
Looks and smells good so for
Cut open for a look and a small taste....Oh Yea
This will be made into some Reubens later.
Thanks for lookin'