Corned beef and pastrami on the Smokin’-It 3

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dert

Master of the Pit
Original poster
Apr 3, 2013
1,065
282
MPLS MN
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Started with a 21.5 pound packer and trimmed just over 8.5 pounds off...into the brine today forSt.Patrick’s day in 10 days!

Brine recipe:
2 gallons water
550 g pickling salt
450 g brown sugar
90g pickling soice
43g Cure #1
 
watching this one! I have always wanted to start from scratch for pastrami...havent done it yet tho
 
Oh my word, a 21# brisket. The steer must have weighed in around 1800 # hoof weight. You did a nice job in butterflying the point, I predict it's going to be great.
 
watching this one! I have always wanted to start from scratch for pastrami...havent done it yet tho
Super easy to do, just start with a big brisket cause you’ll want more!
The last few I’ve done I actually used eye of rounds for super lean pastrami thin sliced lunch meat
 
Into the smoker and crockpot
 

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Hit half of the point and flat with yellow mustard, coriander seeds and black peppercorns and into the smoker today at 11:00 with a combo of mesquite and apple at 225*F
 
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Pulled the flat off at 7:30, on for 8.5, still solid enough to slice, point still smokin IT at 160...
 
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