Two weeks in the Making

[lemans]

On the 5th of sept I put this five pound brisket flat into pops brine

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• lemans
• Sep 18, 2015

 

[lemans]

12 days later it looks like a corned beef

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• lemans
• Sep 18, 2015

 

[pc farmer]

How you like the Briner?

 

[lemans]

Then two days in the fridge with spice Rub
Plenty of cracked pepper and cumin , powder mustard, brown sugar, salt and garlic
Tomarrow into the mini wsm. Pastrami here we come!

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• lemans
• Sep 18, 2015

 

[lemans]

The Briner is great.. My wife bought me a small 3.5 fridge for the garage which is perfect for it. And a six pack

 

[lemans]

All warmed up and ready to rock!

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• lemans
• Sep 19, 2015

 

[lemans]

So 6 hours in the mini till IT 168 then into the steamer till 205. Now it's resting for 1/2 hour
The rye bread and mustard are waiting

 

[lemans]

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• lemans
• Sep 19, 2015

 

[lemans]

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• lemans
• Sep 19, 2015

 

[lemans]

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• lemans
• Sep 19, 2015

So worth doing it yourself. Delish

 

[Rafter H BBQ]

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• lemans
• Sep 19, 2015

So worth doing it yourself. Delish

Having done this before, I agree it's so worth doing yourself ! Thumbs Up Yours looks awesome !

 

[lemans]

This was my first time. Next one I will start with a 10 lb piece

 

[lemans]

BTW. I'm going to state the obvious but Pops brine is awesome

 

[Rafter H BBQ]

Haha, I hear ya ! I done a small brisket here not too long ago & it was gone quick ! Gonna for sure do a bigger one next go round.... And I agree, Pops brine is great ! Thumbs Up

 

[pc farmer]

Nice job.

Looks great

 

[tropics]

Looks good from Jersey.

Richie

 

[lemans]

Thanx all. Now what to do next weekend???

 

[chewmeister]

Looks awesome. I need to do some more of that myself.

 

[bigkauna]

Looks great the wife says yum will try one myself. Do love a good pastrami