Last weekend was fortunate enough to fire up the ECB and make another batch of my youngest girl's new favorite: pastrami. I had been dying to make Dutch's Wicked Baked Beans and I thought the drippings from the brisket & rub would add terrific flavor.
First soaked for about 20 hours, changing the water a few times through. Here it is 'knocking the chill off before applying rub.
Attachment 22062
Here is the rub from the coffee mill: whole corriander, black & green peppercorns, whole clove & garlic powder.
Attachment 22063
My first attempt using the Minion method, still need to work on that.
Attachment 22064
Dutch's Wicked Beans with some slight mods based on what I had on hand: pork & turkey sausage instead of bacon, pickled jalapenos, the rest according to recipe. Threw a few bone-in chix breasts on for dinner to go with the beans while the brisket would be sleeping.
Attachment 22065
The ECB is fired-up to 235 and holding steady in its wind-break. Time to further test the camping chair / cold oat soda / good book combination whilst behind the garage.
Attachment 22066
Below after 5 hours, and one additional chimney of coals. The brisket takes some great sear lines and crusts wonderfully!
Attachment 22058
Beans & Chix Breast to be served with salad. Brisket foiled & returned to smoker for longer "nap."
Attachment 22059
The following morning after sleeping in the fridge & ready for slicing with my roast beast carving blade...
Attachment 22060
The final result of wafer-thin sliced peppery goodness! Ready to steam & pile on sandwiches.
Attachment 22061
Thanks to Dutch for the BEST beans I've ever tasted or served! Thanks to all the previous pastrami posts, tips & continued support!
If you haven't yet tried to smoke pastrami yourself, I cannot encourage you strongly enough to give it a try.
First soaked for about 20 hours, changing the water a few times through. Here it is 'knocking the chill off before applying rub.
Attachment 22062
Here is the rub from the coffee mill: whole corriander, black & green peppercorns, whole clove & garlic powder.
Attachment 22063
My first attempt using the Minion method, still need to work on that.
Attachment 22064
Dutch's Wicked Beans with some slight mods based on what I had on hand: pork & turkey sausage instead of bacon, pickled jalapenos, the rest according to recipe. Threw a few bone-in chix breasts on for dinner to go with the beans while the brisket would be sleeping.
Attachment 22065
The ECB is fired-up to 235 and holding steady in its wind-break. Time to further test the camping chair / cold oat soda / good book combination whilst behind the garage.
Attachment 22066
Below after 5 hours, and one additional chimney of coals. The brisket takes some great sear lines and crusts wonderfully!
Attachment 22058
Beans & Chix Breast to be served with salad. Brisket foiled & returned to smoker for longer "nap."
Attachment 22059
The following morning after sleeping in the fridge & ready for slicing with my roast beast carving blade...
Attachment 22060
The final result of wafer-thin sliced peppery goodness! Ready to steam & pile on sandwiches.
Attachment 22061
Thanks to Dutch for the BEST beans I've ever tasted or served! Thanks to all the previous pastrami posts, tips & continued support!
If you haven't yet tried to smoke pastrami yourself, I cannot encourage you strongly enough to give it a try.
