Question...

[Gonna Smoke]

At 5 hours in, it's at 155℉ IT and got some bark...

Jeff in his article, put his in an aluminum pan and covered it at 165℉ after he got the bark he was looking for. May do that soon myself...

 

[chopsaw]

That or wrap tight in pink paper if you have it .

 

[SmokinEdge]

Yummmm

 

[Gonna Smoke]

Well it hit the stall at 160℉ and with rain threatening, I put it in a foil pan, covered with aluminum foil and into a 250℉ oven to finish. It's up to 190℉ now and I just probed it...not ready, yet...

 

[Gonna Smoke]

So M MeatCharter has recommended steaming. At first I wasn't really interested or even thinking about it, but I have looked into it some and maybe something to try. I'm currently trying to figure out what I have that would work as a steamer...

 

[SmokinEdge]

So M MeatCharter has recommended steaming. At first I wasn't really interested or even thinking about it, but I have looked into it some and maybe something to try. I'm currently trying to figure out what I have that would work as a steamer...

I prefer the steam finish on pastrami. But I have a huge steam pot for tamales. Also I have steam canners that work as well.

 

[MeatCharter]

So M MeatCharter has recommended steaming. At first I wasn't really interested or even thinking about it, but I have looked into it some and maybe something to try. I'm currently trying to figure out what I have that would work as a steamer...

I have a bamboo double steamer:

Amazon.com

Fits on top of one of my stainless stockpots perfectly. It's versatile. Can do as single level or two levels. Works for dumplings. Vegetables. Anything. I feel like steaming things in general is underrated cooking method. They also make round parchment liners for it making cleanup super easy.

If you are in a pinch, you could do this:
"The first hack is one of our favorites, and it only requires a large pot, a heatproof plate, and some aluminum foil. First, take three sheets of aluminum foil and roll them up into baseball-sized balls. Place them on the bottom of the pot, and pour in about an inch of water. Then rest the plate on top of the foil balls, and add whatever food you’re trying to steam to the plate. Cover the pot with a tight-fitting lid and steam away."

Or if you have a little wire rack that could fit instead of the plate. That would be even better for airflow.

 

[Gonna Smoke]

Well it reached 202℉ and probed tender...

Good crust and I just had to slice a piece off the flat to try...

I think it's pretty good and worth the effort. I'll let it cool and then in the fridge overnight. Tomorrow I'll see what I can do to steam it...

This was an 8½ lb. whole trimmed brisket. It took every bit of 14 hours at 225℉-250℉ to get tender. First 7-8 hours was on the stick burner and the rest was in the oven covered in a pan...

 

[Gonna Smoke]

Chilled overnight and this morning I rigged up a makeshift steamer. Put it for a couple of hours keeping track of the water...

Very tender, time to see what I've done...

Looks good to me and the taste is about perfect. I know what's for dinner today...

 

[SmokinEdge]

Looks delicious. Great cut shot.

 

[chopsaw]

Nice . Looks great bud .

 

[gmc2003]

I'm on my way Charles. It see ya in about 23 hrs.

Chris

 

[Gonna Smoke]

Looks delicious. Great cut shot.

Nice . Looks great bud .

I'm on my way Charles. It see ya in about 23 hrs.

Chris

Thanks a bunch, guys. Chris, come on get you some...

 

[Gonna Smoke]

Ok, supper tonight. Sliced up the pastrami and...

...made a sandwich. Homemade Russian dressing and kraut...

Only thing I didn't make was the rye bread, but I'm not a baker...yet

 

[SmokinEdge]

That’s over the top Charles. Nice work. Delicious

 

[Brokenhandle]

Ok, supper tonight. Sliced up the pastrami and...
View attachment 702351
...made a sandwich. Homemade Russian dressing and kraut...
View attachment 702352
View attachment 702353
View attachment 702354
View attachment 702355

Only thing I didn't make was the rye bread, but I'm not a baker...yet

Stick around and you will be soon! Will say this place has taught me alot about that as well!

Ryan