Mama planted a bug so I went out to Sam's and got the largest corned beef brisket flat they had.
Now I'm not the sharpest axe hanging in the tool shed, but you'd think by now I'd buy two or three if I'm stoking up the WSM for pastrami. We've all encountered the stall.. there's no math to it, you just wait. What boggles my mind is the fact that a 3" thick slab of corned beef can stall upwards to 3.5 hours or more. I've had butts push through faster.
Anyways, this was a scripted corned beef flat pastrami. 3.5lbs with fresh cracked black and coriander with a speck of onion and garlic powder in the rub. stoked the WSM with fullish water pan with cowboy briquettes. Let it level off at 247-ish.
Meat on.
I soared to 165 and 1/2 assed bark in about 2.5 hours. Usually at about 165 (stall time) I pull and wrap in butcher paper. Started at 9AM meat on. Wrapped around noon. back in with
Inkbirdbbq
I-BBQ-4T probe.
It sat there through the race parked at 165 internal. (3.5 hours).
It finally hit 199 At 11:45PM.
Pulled and stuck in cooler until this morning.
stuck in refrigerator at 6AM to chill for slicing.
Anyways, had a real happy wife home for lunch. Pulled out steamer and gave it a Katz warming.
almost 12 hours, all in, for a few sandwiches. considering Boars head pastrami is $15.99, and mine blows it away, I'm tickled
That's all....... time for storm prep.
Now I'm not the sharpest axe hanging in the tool shed, but you'd think by now I'd buy two or three if I'm stoking up the WSM for pastrami. We've all encountered the stall.. there's no math to it, you just wait. What boggles my mind is the fact that a 3" thick slab of corned beef can stall upwards to 3.5 hours or more. I've had butts push through faster.
Anyways, this was a scripted corned beef flat pastrami. 3.5lbs with fresh cracked black and coriander with a speck of onion and garlic powder in the rub. stoked the WSM with fullish water pan with cowboy briquettes. Let it level off at 247-ish.
Meat on.
I soared to 165 and 1/2 assed bark in about 2.5 hours. Usually at about 165 (stall time) I pull and wrap in butcher paper. Started at 9AM meat on. Wrapped around noon. back in with
Inkbirdbbq
I-BBQ-4T probe.It sat there through the race parked at 165 internal. (3.5 hours).
It finally hit 199 At 11:45PM.
Pulled and stuck in cooler until this morning.
stuck in refrigerator at 6AM to chill for slicing.
Anyways, had a real happy wife home for lunch. Pulled out steamer and gave it a Katz warming.
almost 12 hours, all in, for a few sandwiches. considering Boars head pastrami is $15.99, and mine blows it away, I'm tickled
That's all....... time for storm prep.
