All of these Pastrami posts put me in a serious craving for a Pastrami sandwich, Mrs. JPT spotted a "Corned Beef Brisket" at the store and asked me if that was what I was looking for, said it was written in English. Then next day I cruised by and took a look, came home and perused the Pastrami threads and decided to buy one the next day, that was Friday of last week. On Monday I smoked some 'Compte', which is a strong French style Swiss and some Gouda with the last of my hoarded Cherry dust that Todd kicked in with my AMNS purchase, they are in the fridge awaiting the knife tonight, I know it's not 2 weeks, but this was a spur of the moment smoke.
I think I read every thread here and armed with the help of PM's from Smoking Al and The Dude, and all who have posted, my confidence is high, I bought a 9# Corned Beef Brisket, trimmed off the excess fat and cut it in half to fit in my soaking container, I let it soak for 12 hours, cut a small piece off and did a fry test, tuff but delicious. I found a Pickling Spice recipe on the web that looked good and made a double batch, rubbed it with Olive Oil and my Pickling Spice, double wrapped with plastic wrap and into the fridge to await this morning.
I was kinda excited to say the least, I cleaned the ashes out the WSM and started to load it with lump and thought, wow it sure is taking a lot of lump this time, I forgot the charcoal ring, took all of the charcoal out and repacked it with the charcoal ring in. ....OK, that's enough of the blah, blah, here's some pics.
9# Charlie's Pride Corned Beef Brisket from Vernon CA.
I paid about $30 for it, they call it "salted beef".
On the WSM.
While I'm waiting for this goodness I'll make some Rye Bread in my Bread Maker.
I'll post more pics as it progresses, thanks for looking at my Q-view.