Pastrami briskets smoked with oak wood

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motolife313-2

Smoke Blower
Original poster
Mar 13, 2023
149
407
20 and 16 pounder. Took 14 hours at 250. The 20 pounder actually got done first and overcooked some but I think it will be ok. Brined for 10 days. Will go 12 next time for 16 pounds and bigger, they almost lost 1/2 of there total weight they started at, and I did cut this brisket cold this morning. That’s a piece of apple in the fire. Only had couple small pieces of woods from last smoke and didn’t grab wood off the wood pile and cut it down yet
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Last edited:
I cut the wood in half with my chainsaw then cut it up with my axe. This oak wood has been seasoning 2.5 years.
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