Pastrami for father’s day

Discussion in 'Beef' started by africanmeat, Jun 19, 2012.

  1. africanmeat

    africanmeat Master of the Pit OTBS Member

    I planned to do pastrami for father’s day so I put a brisket in to brine 2 weeks ago .

     pulled it out from the brine and dried it out and  rubbed it with black pepper, garlic, coriander. I smoked it on Sunday at 225 f

    Till IT 155f.

    It came out so good yummy.

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    Thanks for looking
     
  2. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    Very Nice! Looks like some Good Eats...JJ
     
  3. Great job! That's some good looking pastrami.
     
  4. jrod62

    jrod62 Smoking Guru Group Lead OTBS Member

    Looks gooooooood ! :drool
     
  5. diesel

    diesel Smoking Fanatic

    That looks great!
     
  6. Love it, looking tasty. Great photos as well. Thanks for posting. CF
     
  7. boykjo

    boykjo Sausage maker Staff Member Moderator Group Lead OTBS Member

    Awesome looking pastrami....Why did you waste the vacuum bags.... it wont last long my African friend

    Joe
     
     
  8. hoity toit

    hoity toit Master of the Pit SMF Premier Member

    Nice job....!!!

    I have one brining right now on day #12 and plan on cooking it this weekend. Hope mine comes out as good as yours did.I have only made pastrami one time and it came out fine, so i hope this one will turn out good too.
     
  9. africanmeat

    africanmeat Master of the Pit OTBS Member

    Thanks guys 

    Joe you 100% right 1/4 is already gone 

    H T you will do great ,just low and slow 
     
  10. EXCELLENT JOB!!!!!
     
  11. africanmeat

    africanmeat Master of the Pit OTBS Member

      Thanks
     

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