Corned Beef Brisket (Pastrami) and Goose Breasts

[mj-air23]

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...

 

[bb53chevpro]

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.

Andy.

 

[smokin' joe]

Looks great MJ keep us posted!!!

If anyone needs to borrow my monitor cleaner...click below. (works great for q-view drool)

http://www.raincitystory.com/flash/screenclean.swf

 

[ga_smoker]

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

 

[walking dude]

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