Best laid plans of mice and men... Last week I started a "Corned Beef" thread where I dropped a nice trimmed brisket flat into a pot of Pops Brine with a few additional pickling spices. As the 7 day cure went on my craving switches from corn beef and cabbage to smokey pastrami!
I think I made a great choice!
As I said earlier this 4 pound brisket was swimming in Pops Brine / Cure for 7 days.
A bit of a soak in fresh water for 2 hours, then place on a rack to dry out a bit.
Seasoned with paprika, onion powder and pepper. No salt in the rub as the meat already has plenty!
Into the MES pre heated to 225. Using Apple pellets in the Amazin Smoker.
Half way through the smoke. I'm looking for an IT of 195 degrees.
Once the beef hit 195 I wrapped it up and tossed it in the fridge over night. Sliced and bagged the next morning.
Sliced. ...And of course a few samples!
Edited by BDSkelly - 5/29/15 at 5:05am