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1/2 brisket 1/2 pastrami part 2- pastrami with Qview

post #1 of 13
Thread Starter 
So about 12 days ago I took a 15 pound brisket and separated most of the flat from the point ... I smoked the point a couple of days later and put the flat in a brine for pastrami .. The Brine is basically Pop's brine with a few personal touches added ... So 10 days brine , 2 days on the rub and here we are on Friday smoke day !!! Also trying a lamb shank and will be doing ribs later this afternoon.. Meat went on around 7 am... Man I love the smell of smoke with my coffee ....ambient temp around 63 now and supposed to hit 90 this afternoon ....first pic

post #2 of 13

Sounds like a mighty nice morning!! Hope it goes well.

post #3 of 13
Thread Starter 
3 hours in .....

post #4 of 13
pastrami and a lamb shank?...noiiiceee!!! lol.
post #5 of 13

Pop's brine makes nice pastrami! Yours is looking great!

post #6 of 13
Thread Starter 
Just pulled the Lamb shank a bit ago , int temp 188 ... Maybe should have let go a bit longer . But meat is tender and tasty ... But not fall off the bone tender .. Flavor is amazing ... First time for me ever cooking lamb ...it's a learning curve


post #7 of 13
Quote:
Originally Posted by luv2putt View Post

Just pulled the Lamb shank a bit ago , int temp 188 ... Maybe should have let go a bit longer . But meat is tender and tasty ... But not fall off the bone tender .. Flavor is amazing ... First time for me ever cooking lamb ...it's a learning curve


 

damn did u take a bite out of it in that pic?...lol. j/k...looks great. love lamb shank, or any lamb really.
post #8 of 13
Thread Starter 
As promised ...the pastrami pics


post #9 of 13

Good lookin strami!  Somebody get me some rye bread and mustard!!!!

 

drool.gif

post #10 of 13

The lamb and pastrami look great.

 

yahoo.gif

post #11 of 13

Everything looks delicious.

 

Disco

post #12 of 13

yes, that does look really nice and red. Good job.

post #13 of 13

Mighty Tasty Looking Lamb & Pastrami !!!

 

 

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