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Voila' and Presto !!............the brisket has turned into (at 190*) a beautiful Pastrami ! I am going to follow Debi's directions and foil it , refrigerate it overnight and slice it cold tomorrow. That is if I can avoid the temptation of tasting it now............must exxxeerrcise self controlllll
Also pleeze check out that thin blue smoke ! PS.......Thanks to all who gave much needed advice...............!!
Don't taste it now - it tastes weird at first. Let it chill and after it firms up slice it thin and fry it up - it'll knock your socks off! I can't keep it in the house!
Looks great Harold! I finally scored another brisket, they are getting harder to find and fattier than usual. I'll be smoking a pastrami next weekend.
Monday A.M............I could'nt stand it any longer. I sliced off a nice piece and it was fabulous ! Probably most of my briskets will end up as Pastrami.........I will make the next one from scratch. You know, corning the beef etc etc......
I have the same problem. Ever since my first pastrami 9 out of 10 briskets become pastrami! And I still can't keep it in the house! Better start buying your spices in bulk!