I had a couple of corned beef briskets from just after St. Pat's day. My smoker is kind of small but I do have some bacon hangers so I tried hanging them:
Works like a charm.
Got the smoke going.
After 5 hours of smoke ready to foil and finish in the oven.
About 3 hours later I took them out at 195 degrees. Just as I cut a piece to taste my wife got home and asked for a piece. I gave her the first slice and cut one for myself, but before I could take a bite she grabbed my knife and cut herself another piece. Yes it is good pastrami.
Not bad for a 5 hour smoke, I pulled and foiled at 145 degrees.
I used a recipe from SMF and modified to use what I had on hand, such as the spice packs from the briskets.
GeneK
Works like a charm.
Got the smoke going.
After 5 hours of smoke ready to foil and finish in the oven.
About 3 hours later I took them out at 195 degrees. Just as I cut a piece to taste my wife got home and asked for a piece. I gave her the first slice and cut one for myself, but before I could take a bite she grabbed my knife and cut herself another piece. Yes it is good pastrami.
Not bad for a 5 hour smoke, I pulled and foiled at 145 degrees.
I used a recipe from SMF and modified to use what I had on hand, such as the spice packs from the briskets.
GeneK
