Thanks to a beef sale at the nearest price chopper last week, I picked up a corned beef brisket for pastrami, and a brisket flat, each was about 4 pounds.
I rubbed the corned beef with bacon mustard and then hit it with a heavy coat of rub.
With the brisket, I injected it last night with beef broth and some rub, then applied a simple salt/pepper/cumin/garlic rub 3 hours before smoke time.
I smoked them at 225 for about 3 hours, until IT of the flat was 165, then foiled it until it hit 190. The brisket is now taking a cooler nap, while the pastrami is cooling a bit before I foil it again and put it in the fridge overnight.
Here are pics right off the smoker!
And the pastrami...
Now that those are resting, time to fire in these guys for a couple hours in the smokin-it!
I rubbed the corned beef with bacon mustard and then hit it with a heavy coat of rub.
With the brisket, I injected it last night with beef broth and some rub, then applied a simple salt/pepper/cumin/garlic rub 3 hours before smoke time.
I smoked them at 225 for about 3 hours, until IT of the flat was 165, then foiled it until it hit 190. The brisket is now taking a cooler nap, while the pastrami is cooling a bit before I foil it again and put it in the fridge overnight.
Here are pics right off the smoker!
And the pastrami...
Now that those are resting, time to fire in these guys for a couple hours in the smokin-it!
