Corned beef and pastrami on the Smokin’-It 3

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.

dert

Master of the Pit
Original poster
Apr 3, 2013
1,065
282
MPLS MN
057E2DCA-B90A-4467-B8C0-63046F92824F.jpeg
568AADB2-C3ED-409D-96C1-15AF5CBAA03F.jpeg
AC6DDE57-62E3-466D-B93A-B36BFB9EF781.jpeg



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
 

Attachments

  • 2430CF35-B6EB-4DD8-B7A2-0418C9A26C7D.jpeg
    2430CF35-B6EB-4DD8-B7A2-0418C9A26C7D.jpeg
    156.3 KB · Views: 8
  • FE6B0ECF-29F0-4FC6-9553-E4BC617B4934.jpeg
    FE6B0ECF-29F0-4FC6-9553-E4BC617B4934.jpeg
    263.7 KB · Views: 7
  • C8EFF428-8776-4C95-8CE3-DD4B55F3CEC2.jpeg
    C8EFF428-8776-4C95-8CE3-DD4B55F3CEC2.jpeg
    197.9 KB · Views: 7
  • 4FC49B0C-F1A4-4A1F-BADF-60FE15E1496E.jpeg
    4FC49B0C-F1A4-4A1F-BADF-60FE15E1496E.jpeg
    151.3 KB · Views: 12
  • Like
Reactions: Wurstmeister
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
 
  • Like
Reactions: Wurstmeister
Pulled the flat off at 7:30, on for 8.5, still solid enough to slice, point still smokin IT at 160...
 
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

Hot Threads

Clicky