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Brisket, Pastrami, ABT's Q-View

post #1 of 18
Thread Starter 

Aight, 250*F, brisket 7 hours super tender but to seems a bit dry. Brisket hit 190* IT at about 5.5 - 6 hrs but it wasn't tender so I left it in till I felt the thermometer go in nice and easy. I thought it was only a flat, and I wasn't really paying attention during trimming, but nope there was a point in there also. I thought I trimmed enough fat off but after cooking there was still a big layer of fat. Perhaps next time I'll wrap it in foil and try to get more moisture in there.

 

Pastrami point/flat I cheated and bought corned beef, it came out a little salty but I have yet to have it in a sandwhich. I just tasted the trimmings as I was slicing it this morning. One half was done about an hour earlier than the other. I gave one half to my parents to try out.

 

ABT's I cooked on the upper rack for 3 hours. First try at them so I kept them pretty simple, cream cheese and wrapped. They were tasty but damn my tummy wasn't happy about 4 am! hahah.

 

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That was today's lunch.

post #2 of 18

Looks great Raymo

Very nice job icon14.gif

 

I found that if i keep my temp for brisket below 225º they come out more juicy.

Awesome smoke ring on yours drool.gif

post #3 of 18

Looks good from here Raymo!

post #4 of 18
looks really good to me
post #5 of 18



It all looks great.

 

 

Quote:
Originally Posted by raymo76 View Post

 

Pastrami point/flat I cheated and bought corned beef, it came out a little salty but I have yet to have it in a sandwhich. I just tasted the trimmings as I was slicing it this morning.

 

Did you soak it? If you did, how long did you soak it, how many times did you change the water? What did you used to season it? 

post #6 of 18
Thread Starter 

Tom yes I soaked it for about 5.5 hours, changed the water twice. It would have been longer but I had to get going for work. I used Montreal Steak seasoning which is where I think it got another load of salt. I just wanted to get the montreal pepper flavor. The tidbits I had tasted good.

post #7 of 18
Quote:
Originally Posted by raptor700 View Post

Looks great Raymo

Very nice job icon14.gif

 

I found that if i keep my temp for brisket below 225º they come out more juicy.

Awesome smoke ring on yours drool.gif


Yup! Briskets need low temps and plenty of time. Your tenderness probe is the best way to measure for doneness..
 

 

post #8 of 18

All look good to me

 

Todd

No Creosote! A-Maze-N Smokers

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post #9 of 18
Quote:
Originally Posted by raymo76 View Post

Tom yes I soaked it for about 5.5 hours, changed the water twice. It would have been longer but I had to get going for work. I used Montreal Steak seasoning which is where I think it got another load of salt. I just wanted to get the montreal pepper flavor. The tidbits I had tasted good.



 

Ok I did mine 8 hours with two water changes, I dought that 1.5 would make that much different. I also used "Montreal Steak seasoning" very light, medium "Old Bay "low salt" and heavy "Pickle Seasoning". Yes. Montreal Steak seasoning has a lot of salt, I like the taste of Montreal Steak seasoning but it is easy to go overboard with it.

post #10 of 18
Thread Starter 

Well I got the review from my mom, she said it didn't taste salty to them, so maybe I just got a grain of salt in my munchin. Who know's I plan on trying it tomorrow. Wife and I went out for dinner with her parents tonight instead of having the 'strami.

post #11 of 18

Wow it looks great i will have a sandwich like this any time

post #12 of 18

icon_cool.gif

Great job on the whole meal it looks awesome.

post #13 of 18

Looks good to me! thumb1.gif

post #14 of 18

It all looks great. I wouldn't turn it down.

post #15 of 18

Very nice !

post #16 of 18

Great job, thanks for sharing.

post #17 of 18

You are going to eat well!

 

X3 on the lower temps for brisket. Also, they will vary from one to the next.

 

Good luck and good smoking.

post #18 of 18
Thread Starter 

Ok so I got my first real bite of my pastrami, I just put some mustard in some french bread and threw in a few slices of pastrami and threw it in my lunch/dinner for work. Man was it delicious, it was snot salty at all. I shared some with some coworkers and they thoroughly enjoyed it. Just gotta say thanks to the SMF family & Jeff for the Pastrami details. So thanks guys!

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