Corned Beef Brisket (Pastrami) and Goose Breasts

Discussion in 'Beef' started by mj-air23, Mar 16, 2008.

  1. I put a 4 lb. corned beef brisket on the smoker this morning for some Pastrami and some goose breasts for jerky. I soaked the brisket in water overnight changing water every 2 hours. I used a rub that I got off the SMF and rubbed both brisket and goose breasts with the same ingredients. Put them in the smoker at 200-225 degrees and I am using mixed Maple and Pecan as my choice of smoking wood. Things are progressing nicely, and I will keep you all updated. Outside temp this morning is about 20 degrees above zero (thank goodness!). Here are some pre q-view...
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  2. bb53chevpro

    bb53chevpro Master of the Pit OTBS Member

    Mighty fine looking, waiting for more qviews. You know, its too bad that they don't make this forum and monitors a "Scratch and Sniff". But then again, I would probably have a worn out spot on my lcd. [​IMG][​IMG][​IMG]
    Andy.
     
  3. Looking good MJ....I've been very tempted to try a corned brisket for pastrami. Can't wait to see how yours turns out. Thanks for the Q-view.

    Steve
     
  4. walking dude

    walking dude Smoking Guru SMF Premier Member

    mj.........what happened to the q-view dude?
     

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