lcbateman3
is Blowin Smoke!
- Joined
- Feb 24, 2010
- Location
- Durham, NC
So I decided to do a brisket and pastrami yesterday. Didn't cure the pastrami myself, I cheated. Brisket was one I purchased a while back at Sams Club and threw in the freezer. Just your standard 14 lb Choice brisket.
Meat out for a thaw
Meat rubbed down. Brisket with Peppered Cow Pastrami with Bovine Bold
Beautiful Sunday morning in NC. Was around 29 degrees. Used the 22.5 for this task.
About five hours in. Pastrami is underneath.
Pastrami about to be wrapped...
Pastrami Sliced...
Brisket and Burnt Ends
Sorry for the large pictures, they are hosted off Facebook and I didn't bring the originals with me. If I get a chance tonight I'll move them to another site and re-size.
As for the brisket it was good. It was a strange piece of meat, I could slice and hit tender after tender piece. Then the next slice would be tough. Still worked out though. Wife loved the pastrami, said it was as good as Neil's, so I'll take that as a compliment (the woman loved Neil's (bigmista) Pastrami).
Next weekend...the old standby...Pulled Pork! :becky:
EDIT: Fixed the picture sizes.
Meat out for a thaw
Meat rubbed down. Brisket with Peppered Cow Pastrami with Bovine Bold
Beautiful Sunday morning in NC. Was around 29 degrees. Used the 22.5 for this task.
About five hours in. Pastrami is underneath.
Pastrami about to be wrapped...
Pastrami Sliced...
Brisket and Burnt Ends
Sorry for the large pictures, they are hosted off Facebook and I didn't bring the originals with me. If I get a chance tonight I'll move them to another site and re-size.
As for the brisket it was good. It was a strange piece of meat, I could slice and hit tender after tender piece. Then the next slice would be tough. Still worked out though. Wife loved the pastrami, said it was as good as Neil's, so I'll take that as a compliment (the woman loved Neil's (bigmista) Pastrami).
Next weekend...the old standby...Pulled Pork! :becky:
EDIT: Fixed the picture sizes.