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Two weeks in the Making

post #1 of 19
Thread Starter 
On the 5th of sept I put this five pound brisket flat into pops brine
post #2 of 19
Thread Starter 
12 days later it looks like a corned beef
post #3 of 19
How you like the Briner?
post #4 of 19
Thread Starter 
Then two days in the fridge with spice Rub
Plenty of cracked pepper and cumin , powder mustard, brown sugar, salt and garlic
Tomarrow into the mini wsm. Pastrami here we come!
post #5 of 19
Thread Starter 
The Briner is great.. My wife bought me a small 3.5 fridge for the garage which is perfect for it. And a six pack
post #6 of 19
Thread Starter 
All warmed up and ready to rock!
post #7 of 19
Thread Starter 
So 6 hours in the mini till IT 168 then into the steamer till 205. Now it's resting for 1/2 hour
The rye bread and mustard are waiting
post #8 of 19
Thread Starter 
post #9 of 19
Thread Starter 
post #10 of 19
Thread Starter 

So worth doing it yourself. Delish
post #11 of 19
Quote:
Originally Posted by Lemans View Post


So worth doing it yourself. Delish

Having done this before, I agree it's so worth doing yourself ! icon14.gif Yours looks awesome !
post #12 of 19
Thread Starter 
This was my first time. Next one I will start with a 10 lb piece
post #13 of 19
Thread Starter 
BTW. I'm going to state the obvious but Pops brine is awesome
post #14 of 19
Haha, I hear ya ! I done a small brisket here not too long ago & it was gone quick ! Gonna for sure do a bigger one next go round.... And I agree, Pops brine is great ! icon14.gif
post #15 of 19
Nice job.

Looks great
post #16 of 19

Looks good from Jersey.

Richie

 

:points:

post #17 of 19
Thread Starter 
Thanx all. Now what to do next weekend???
post #18 of 19

Looks awesome. I need to do some more of that myself.

post #19 of 19
Looks great the wife says yum will try one myself. Do love a good pastrami
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