The Mega Pastrami and a Hunk of Brisket on the PBC...

Discussion in 'Beef' started by worktogthr, Apr 24, 2015.

  1. worktogthr

    worktogthr Master of the Pit SMF Premier Member

    Well I haven't smoked too much in the last three weeks because my dad was real sick but he's doing better now so the smoking has commenced. Tomorrow I will be smoking this half a brisket I thawed out. Cut it in half before I had any smoker it could actually fit in. Forgot to snap a picture but I'll try to remember tomorrow before I smoke it. Weighs about 5.5 pounds and I coated it with yellow mustard and a generous amount of SPOG. It's basically half point half flat so he cook should be interesting as should slicing it. Going to throw it on the PBC with some hickory and cherry chunks.

    And now for the Mega Pastrami. Found this 8.5 pound corned beef in the specials area at restaurant depot. 1.79 a pound

    Soaked it for a day to desalinate and here she is...

    Barely fits in an entire sheet tray.

    Rubbed with a little oil and a pastrami rub..

    Going to cook it on the rack of the PBC with some apple and cherry wood. That will happen sunday! I will be back...
     
  2. b-one

    b-one Smoking Guru OTBS Member

    Looks like some fun! Great price $1.79#:yahoo:
     
  3. oldschoolbbq

    oldschoolbbq Smoking Guru OTBS Member

    We're watching . . . [​IMG]
     
  4. worktogthr

    worktogthr Master of the Pit SMF Premier Member

    Ok! It's brisket time! Here it is SPOG rubbed...

    Trying a new set up for the PBC in order to get smoke throughout the whole cook and achieve the more smokey bbq that I prefer...

    First, I laid a few thin hickory chunks on the bottom of the coal basket..

    Then some unlit charcoal on top and a few smaller chunks of Apple on top of that.

    Filled the basket completely, covering the second layer of wood chunks and then removed 40 briquettes and threw them in my chimney and lit her up!


    After a fifteen minute burn in be chimney, dumped the hot coals onto the unlit coals and spread them out evenly...


    Tossed 2 large hickory chunks and one large Apple chunk on the lit charcoal...

    Threw on the grate and the brisket...

    Put the rebars in and closed the lid... Some nice smoke rolling out...


    And a couple of pit barrel cooked pulled pork sliders for lunch...


    Temps on the pit barrel are running between 285-305 consistently without me doing a darn thing. That's what Iove about it! I will be back!
     
  5. b-one

    b-one Smoking Guru OTBS Member

    I prefer cheese with my sliders,in case were having snacks while waiting!
     
  6. worktogthr

    worktogthr Master of the Pit SMF Premier Member

    Hahah I'll beam one with cheese right over
     
  7. worktogthr

    worktogthr Master of the Pit SMF Premier Member

    So... Here we are about 4 hours in and it's at an IT of 178. Decided to foil pan it because I might have to leave the house again and I want to finish it up asap.


    Put it in a pan with some some beef stock, foiled it and put it back in the PBC. Pit temp is in the 275 range. Might crack the lid some to raise it and get it done! Be back later
     
  8. b-one

    b-one Smoking Guru OTBS Member

    Looking good!
     
  9. worktogthr

    worktogthr Master of the Pit SMF Premier Member

    And she's done! Started probing around 190 and at 196 it was like butter in all places...


    Smells great but I know I have to wait. Foiled, toweled and coolered it.


    Going to leave it in the cooler for a few hours. Going out to dinner with my family tonight but it will make a wonderful dessert I hope.

    Still got at least 3 hours of coals left but not a lot of time before dinner so why not smoke roast some homemade spicy italian sausages for tomorrow nights dinner.


    Pulled out both rebars and its running around 360. I'll be back with the money shots!
     
  10. worktogthr

    worktogthr Master of the Pit SMF Premier Member

    Out of the cooler...

    The big reveal:

    The verdict: the pit barrel is amazing. Cooked this 5-6 pound hunk of brisket in less than 6 hours and it's the juiciest one I've ever made. The tenderness is maybe a touch more chew than i want but really close to perfect. The charcoal and smoke wood just give it such a great flavor. Got a decent smoke ring too! Can't wait to make some dinners and sandwiches out of this! Be back tomorrow with the Mega Pastrami...thanks for looking!
     
    foamheart likes this.
  11. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    Great looking smoke! That brisket made my mouth water! I swaer I can smell it!
     
  12. worktogthr

    worktogthr Master of the Pit SMF Premier Member

    Thanks Foam!!! The smell was great. Ate about a meals worth while "checking for taste and tenderness" hahah
     
  13. worktogthr

    worktogthr Master of the Pit SMF Premier Member

    Ok... Lit the chimney and had to get a little creative when I realized this bohemith was longer than the width of the PBC. Might actually help in even cooking however because the thinner part will be further from the heat source...

    Be right back!
     
  14. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    Thats the cooks share of the meat...... Thats why we all cook! LOL
     
  15. waterinholebrew

    waterinholebrew Smoking Guru OTBS Member SMF Premier Member

    Nice thread, very good looking food ! Thumbs Up

    I just complimented a NY Giants fan huh ?? :biggrin:
     
    Last edited: Apr 26, 2015
  16. worktogthr

    worktogthr Master of the Pit SMF Premier Member

    Got it on the PBC around 12:30. Here it is going on...

    Used some chunks of cherry wood throughout the unlit coats and threw a few big chunks on top of the lit coals

    I'll be back!
     
    Last edited: Apr 26, 2015
  17. worktogthr

    worktogthr Master of the Pit SMF Premier Member

    Well, after about 5 hours in the PBC it's in the 160s...


    Temp seemed to run a little lower around 250ish probably due to to sheer mass and coldness of the pastrami. Decided to put it in a pan and cover it with foil and into my 300 oven to push through the stall and avoid staying up past my bedtime. I'll be back when hits the 190s.
     
  18. worktogthr

    worktogthr Master of the Pit SMF Premier Member

    Hahah thanks! Giant fans ain't too bad. Not as bad as cowboy fans and eagle fans, and Redskins fans hahah
     
  19. waterinholebrew

    waterinholebrew Smoking Guru OTBS Member SMF Premier Member

    Just had to give ya a bad time, I've been a Cowboys fan for bout 35 yrs. I respect the G-Men, always a great rivalry ! Ya have a great team ! Thumbs Up
     
  20. worktogthr

    worktogthr Master of the Pit SMF Premier Member

    I respect the Cowboys too! The match ups between the Giants and the Cowboys always seem to be important no matter how good or bad the teams are playing!
     

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