Started with a about a 14# brisket and trimmed some, but not too much, mostly just cleaned up that super thick fat where the point and flat meet.
Into the brine for 10 days flipping every other day (see recipe below), pulled and placed into just cold water for about 16 hours to rinse and remove a little salt.
Mixed most of a "rumored" version of the rub and placed on the brisket for a couple hours while it came up to room temp.
On the smoker at 200* around 10pm and ran over night to 152* around 7am. Got up the next morning and bumped it up to 235* and the plan was to run until the brisket hit 170* then wrap but it was moving along nicely and looked good so decided to just ride it out no wrap. Finished up around 3pm and wrapped for a couple hr nap for the hold... Pastrami sandwiches for dinner on a freshly baked homemade sourdough (not a rye fan unless we're talking about whiskey)
Pulled it at 203* and rested it for 3 hours while I worked on a side and sauce. (Yes that's the "blue box" and the sauce is a quick rendition of a Russian dressing)
2 weeks of work but finally on a plate... It was amazing! Great flavor, awesome peppery crust
Into the brine for 10 days flipping every other day (see recipe below), pulled and placed into just cold water for about 16 hours to rinse and remove a little salt.
Mixed most of a "rumored" version of the rub and placed on the brisket for a couple hours while it came up to room temp.
On the smoker at 200* around 10pm and ran over night to 152* around 7am. Got up the next morning and bumped it up to 235* and the plan was to run until the brisket hit 170* then wrap but it was moving along nicely and looked good so decided to just ride it out no wrap. Finished up around 3pm and wrapped for a couple hr nap for the hold... Pastrami sandwiches for dinner on a freshly baked homemade sourdough (not a rye fan unless we're talking about whiskey)
Pulled it at 203* and rested it for 3 hours while I worked on a side and sauce. (Yes that's the "blue box" and the sauce is a quick rendition of a Russian dressing)
2 weeks of work but finally on a plate... It was amazing! Great flavor, awesome peppery crust
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