My First Pastrami

Discussion in 'Beef' started by rowdee, Oct 7, 2014.

  1. rowdee

    rowdee Newbie

    After much wrangling here in Brazil fro everything to do this with (its an experiment for business) I have my brisket on the Weber/smoker doing its thing. Its just crazy the smell. Im using Brazilian Goiaba wood for the smoke. Im using a pan of apple juice mixed with the soak water from the wood and its outrageous. I have 2 pieces at about 2 lbs each going for about 3.5 hrs right now. Im monitoring the internal temp of the meat with a probe thermo and its steady at about 160 deg. the coal/wood is about 275. It spikes so it a real dance to maintain the right temp. I will keep it in the smoke till the rest of the wood is gone and finish at low temp in the oven. Another pan of juice/water at about 200 for a couple hrs. There is no moisture loss at all, or very little and so. Sorry to repeat this, but the smell is just awesome. I opened up the Weber a bit ago and basted the pieces with some fresh apple juice. I must be doing something right. Its not burned outside and the temp is holding.

     
    Last edited: Oct 7, 2014
  2. It should be good. Remember to post some sliced pics.

    Happy smoken.

    David
     

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