Pastrami on MM36

[TexasMuskrat]

So I have been brining/curing two brisket flats for 2 weeks now and today is the day of cook. I took black pepper corns, mustard seed, coriander seed, garlic, onion, and paprika, put it all in the blender to make a course rub. Used yellow mustard for binder. Have on pellet smoker with cherry chunks in the wood door running at 225. Plan to smoke to 195 and then I will steam in foil and on the pellet grill until probe tender.

 

[SmokinEdge]

So I have been brining/curing two brisket flats for 2 weeks now and today is the day of cook. I took black pepper corns, mustard seed, coriander seed, garlic, onion, and paprika, put it all in the blender to make a course rub. Used yellow mustard for binder. Have on pellet smoker with cherry chunks in the wood door running at 225. Plan to smoke to 195 and then I will steam in foil and on the pellet grill until probe tender.View attachment 718086

Sounds like an excellent plan. In for the finish.

 

[Redicans]

Looking really good so far!!

 

[TexasMuskrat]

Update: I have been spritzing these with a water AV mix to keep moist. Here are some pics. Been using the INKBIRD probes on these and man am I glad I got them these things make tracking temps so much easier.

 

[DRKsmoking]

Looks good to me, love the blend, In for the finish

I used my Inkbird single today on my rotisseried pork roast. Love the no wires.

David

 

[Fueling Around]

looking good!

...
Plan to smoke to 195 and then I will steam in foil and on the pellet grill until probe tender.

I like to steam both regular brisket and pastrami, too.

 

[TexasMuskrat]

Finished product,

 

[JLinza]

That outta be some good eatin, there

 

[SmokinEdge]

Beautiful product. Nice work.

 

[DRKsmoking]

Nice bark and colour right there on that, good work

David