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  1. 20160307_175942-1-1-1-1.jpg

    20160307_175942-1-1-1-1.jpg

    • brandon91
    • Media item
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    • Album: Smoked Eye of Round
  2. brandon91

    Smoked Eye of Round

    I would highly recommend you do!  I know! Love the stuff. Beef dip with horseradish and sauteed onions tomorrow, gonna be good
  3. Smoked Eye of Round

    Smoked Eye of Round

  4. brandon91

    Smoked Eye of Round

    These make an awesome roast beef dinner! Rubbed with SPOG and wrapped in plastic overnight Made up some of chefJJ's au jus Beef and au jus into the MES @200 with some hickory pellets in the AMNPS After 2hrs beef was almost ready so I took the au jus in and simmered it with red wine...
  5. 20160306_171853-1.jpg

    20160306_171853-1.jpg

    • brandon91
    • Media item
    • Comments: 0
    • Album: Smoked Eye of Round
  6. 20160306_172450-1.jpg

    20160306_172450-1.jpg

    • brandon91
    • Media item
    • Comments: 0
    • Album: Smoked Eye of Round
  7. 20160306_164029.jpg

    20160306_164029.jpg

    • brandon91
    • Media item
    • Comments: 0
    • Album: Smoked Eye of Round
  8. 20160306_163413.jpg

    20160306_163413.jpg

    • brandon91
    • Media item
    • Comments: 0
    • Album: Smoked Eye of Round
  9. 20160306_155124-1.jpg

    20160306_155124-1.jpg

    • brandon91
    • Media item
    • Comments: 0
    • Album: Smoked Eye of Round
  10. 20160306_142115-1.jpg

    20160306_142115-1.jpg

    • brandon91
    • Media item
    • Comments: 0
    • Album: Smoked Eye of Round
  11. 20160306_141351-1.jpg

    20160306_141351-1.jpg

    • brandon91
    • Media item
    • Comments: 0
    • Album: Smoked Eye of Round
  12. 20160306_003046-1.jpg

    20160306_003046-1.jpg

    • brandon91
    • Media item
    • Comments: 0
    • Album: Smoked Eye of Round
  13. brandon91

    Smoked my second brisket yesterday

    Connective tissue not broke down enough, needed more time. Use temp as a guideline only, probe test is the stand by! Keep trying you'll get there.
  14. brandon91

    Barbacoa

    I don't think a cow head would even fit in a MES, maybe if you split it. Sure sounds interesting, make sure to post a thread if you decide to give it a try I'd like to see it.
  15. brandon91

    Starting a Pastrami

    Agreed, I do the full amount for hams but thought I'd cut back for pastrami. That rub sounds great, I'll try it. Look forward to seeing it!
  16. brandon91

    Pastrami from scratch

    Looks awesome dude!
  17. brandon91

    Starting a Pastrami

    Yes, the 1 gallon was just to dissolve the salt and sugar over the flame, I added ice and cold water to bring the final volume up to 3 gallons of brine. It's the typical pops brine, but I cut back on some of the sugar for pastrami. Thanks for looking! Thanks guys!
  18. Starting a Pastrami

    Starting a Pastrami

  19. brandon91

    Starting a Pastrami

    Making some pastrami from scratch, will probably be using a small piece of it for corned beef as well for st patrick's day Started off by toasting some pickling spice over medium heat until very fragrant  Added 3 cups of kosher salt, 2 cups of white sugar and 2 cups of dark brown sugar with...
  20. 20160228_200331.jpg

    20160228_200331.jpg

    • brandon91
    • Media item
    • Comments: 0
    • Album: Starting a Pastrami
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