Ok do to Ron and Rivet's post on home made pastrami I decided to copy Riv's recipe and do some myself. I had a 9.5lb packer in the fridge so I thawed it out and started on it today. This is by far one of the worst brisket's I have had. But with the brining process and smoking process it should make it good anyways...I hope. I trimmed off some where around 3.5lbs of fat from this thing. Man it looked small compared to what I am used to. Anyways The only thing I didn't have from Johns recipe was juniper berry's and mustard seed. I did use just a touch of mustard powder but a no go on the juniper. Here are the starting pics. I will keep them up to date as this journey will continue for a week.
spices on the stove
brisket before trimming
brisket and trimming and point removal. notice the bread pan FULL of fat. It seemed a lot for this size brisket
flat close up
brine off the stove and cooling
Brine should be cooled down in a hour or 2. I will inject the brisket then and update thanks for lookin.
spices on the stove
brisket before trimming
brisket and trimming and point removal. notice the bread pan FULL of fat. It seemed a lot for this size brisket
flat close up
brine off the stove and cooling
Brine should be cooled down in a hour or 2. I will inject the brisket then and update thanks for lookin.