Did this a couple weeks ago . I've done pastrami from eye round in a brine . This will be the first pastrami from a flat , and also first dry cure with cure one .
This brisket was small . Just under 6 pounds . I cured the flat and ground the rest into sticks . I think after trimming the flat , it was only about 2 1/2 pounds . The amount of cure was next to nothing . Had me a bit concerned . I used a spice rub I like , added the cure . Held in the fridge 10 days .
I used Al's smoke then SV finish . It works great . Comes out really tender .
Anyway ,
Out of the cure , and dried off . I covered just with black pepper
I've been burning wood chunks in my MES 30 . Works great .
I'll pre heat the smoker at 250 with the chunks in the tray . Gets them started .
Then I back the heat down depending on what I'm doing .
Following Al's temp I took it out of the smoker when it reached 150 ish .
Vac' and into the SV . 154 . I use a storage rack for sheet pans
to keep from floating . Edit : SV @ 154 for 24 hours .
The wood chunks burn nice and clean . Gives just the right amount of great smoke flavor .
Works great with the Auber adjusted to keep steady temps .
Get it sliced up and make a grilled cheese sandwich . Had some left over home made soup
to go with it .
This comes out of the SV so tender .
Butter up some light Rye . Swiss cheese top and bottom .
Grill it off and have a bowl of soup .
That's a great sandwich . The soup is fantastic . I like the cure 1 dry rub . Works great .
Thanks for lookin .
This brisket was small . Just under 6 pounds . I cured the flat and ground the rest into sticks . I think after trimming the flat , it was only about 2 1/2 pounds . The amount of cure was next to nothing . Had me a bit concerned . I used a spice rub I like , added the cure . Held in the fridge 10 days .
I used Al's smoke then SV finish . It works great . Comes out really tender .
Anyway ,
Out of the cure , and dried off . I covered just with black pepper
I've been burning wood chunks in my MES 30 . Works great .
I'll pre heat the smoker at 250 with the chunks in the tray . Gets them started .
Then I back the heat down depending on what I'm doing .
Following Al's temp I took it out of the smoker when it reached 150 ish .
Vac' and into the SV . 154 . I use a storage rack for sheet pans
to keep from floating . Edit : SV @ 154 for 24 hours .
The wood chunks burn nice and clean . Gives just the right amount of great smoke flavor .
Works great with the Auber adjusted to keep steady temps .
Get it sliced up and make a grilled cheese sandwich . Had some left over home made soup
to go with it .
This comes out of the SV so tender .
Butter up some light Rye . Swiss cheese top and bottom .
Grill it off and have a bowl of soup .
That's a great sandwich . The soup is fantastic . I like the cure 1 dry rub . Works great .
Thanks for lookin .
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