22.5 and 24.5 pound briskets brining ready to be pastrami next weekend

[motolife313-2]

trimmed 4.5 pounds off both the bigger one needed a bit more trimming , trimmings will go to pepperoni if mix is too lean, I’ll bust this stuff out and add if needed, I need to get a bigger stainless pan then this plastic tubs I got

 

[BrianGSDTexoma]

I'm in for the ride.

 

[Gonna Smoke]

Those are huge briskets, I'll tag along, too...

 

[Fueling Around]

Add to the list.
I started a pastrami project last week.

 

[voyager 663rd]

AND I thought my 14lb'rs were big. Good on you !

BTW, if you don't use the cut offs for pepperonis, reduce them to make tallow. Best french fries you'll ever eat. NOTHING gets wasted here.

 

[radioguy]

I'm in for the ride. Like a Pastrami and Swiss on marbled rye...touch of mustard.

RG

 

[Gonna Smoke]

I'm in for the ride. Like a Pastrami and Swiss on marbled rye...touch of mustard.

RG

Yes sir!

 

[miller51]

I just finished a big 2 week project, it's so worth it but it goes so fast...

 

[motolife313-2]

They came out good.took a while since I averaged 225 most of the time. Pretty much went to half the weight. Usually how it comes out for me

 

[DRKsmoking]

That looks "O" so good. Great looking bark on those also.

Now a big bun and mustard and onions , heaven lol

David

I

 

[ifitsdeadsmokeit]

Looks great. Pastrami and swiss on rye piled high with spicy brown mustard is my fav sandwich. What time is lunch served?

 

[Fueling Around]

Looks really good.
I've got a tri-tip pastrami that will go on the smoke Friday and in to my new experiment of sous vide to finish.
What was you IT?