- Sep 18, 2008
- 14
- 10
Been a while since I've posted, mainly because I usually forget to take pix :) Almost did that this time, till the 5am mark. Started out with a 12 lb packer that I cut into the flat and point. Used the "special" rub from here and let set for about 12 hrs. Started those at midnight Friday night. (no pix yet) At 5 AM I added two pre-corned flats from Costco rubbed with a nice strami rub. I'm hoping I've found that recipie again as I didn't write it down and it's been a few months since I made the rub. I believe it consists of ground peppercorns, coriander, kosher salt, paprika & smoked paprika, brown sugar, mustard seeds and garlic powder. I tossed in some ground chipotle pepper into as well :)
These were all smoked over a combination of apple and pecan woods. Last pastrami I tried over a bit of hickory, and was too strong, this time both meats came out with a wonderful flavor, great burnt ends, and very tender.
Pastrami to be ready for the MES
Added this to the two racks of the original brisket
At 180 degrees I took the main brisket out, wrapped toweled and let rest for an hour
Both briskets sliced up. Next time, I'm thinking I need to inject them, as they're a bit dry.
These were done around 3pm, the pastrami came out at 170ish an hour later.
Wrapped them and let rest about 3 hours before putting in the fridge to chill another 3 hrs, then finally sliced on my slicer. Made quite the mess :)
Close-Up
Made the 'strami a few times now soaking the salt out of the costco corned beef flats helps. Can't wait till these flats are on sale next st. patty's day.
These were all smoked over a combination of apple and pecan woods. Last pastrami I tried over a bit of hickory, and was too strong, this time both meats came out with a wonderful flavor, great burnt ends, and very tender.
Pastrami to be ready for the MES
Added this to the two racks of the original brisket
At 180 degrees I took the main brisket out, wrapped toweled and let rest for an hour
Both briskets sliced up. Next time, I'm thinking I need to inject them, as they're a bit dry.
These were done around 3pm, the pastrami came out at 170ish an hour later.
Wrapped them and let rest about 3 hours before putting in the fridge to chill another 3 hrs, then finally sliced on my slicer. Made quite the mess :)
Close-Up
Made the 'strami a few times now soaking the salt out of the costco corned beef flats helps. Can't wait till these flats are on sale next st. patty's day.
