Pastrami brisket and other goodies on thanksgiving

[crazymoon]

ML313-2, Very nice smoke ,everything looks incredibly delicious!

 

[hoity toit]

All came out good. The brisket cooked fast in 9 hours. Smoking at 225-250, first time doing pork belly burnt ends and liked themView attachment 708523View attachment 708525View attachment 708524View attachment 708526View attachment 708527

That is absolutely stunning ! I am amazed at it all. The color, bark, everything appears spot on. I am also sure it didn't take long to disappear at the table. Congrats on making the carousel.

HT

 

[motolife313-2]

That looks just fantastic!! Really really good. The pastrami really looks great....great bark and juicy meat!!!

How'd the pork belly burnt ends turn out?

They were really good. Not as rich as I figured they would be so I’ll definitely be making more in the future!

 

[motolife313-2]

Thanks for all the nice replies guys! Got 2 more brining as of couple days ago. 20 pounder and 16 pounder. Trimmed 6 pound of fat off them. Vacuum sealed the fat for chicken pepperoni or leaner cut of beef

 

[millerbuilds]

Beautiful cook!!

- Jason