1/2 brisket 1/2 pastrami part 2- pastrami with Qview

Discussion in 'Beef' started by luv2putt, Aug 30, 2013.

  1. So about 12 days ago I took a 15 pound brisket and separated most of the flat from the point ... I smoked the point a couple of days later and put the flat in a brine for pastrami .. The Brine is basically Pop's brine with a few personal touches added ... So 10 days brine , 2 days on the rub and here we are on Friday smoke day !!! Also trying a lamb shank and will be doing ribs later this afternoon.. Meat went on around 7 am... Man I love the smell of smoke with my coffee ....ambient temp around 63 now and supposed to hit 90 this afternoon ....first pic

    Last edited: Aug 30, 2013
  2. mdboatbum

    mdboatbum Master of the Pit OTBS Member

    Sounds like a mighty nice morning!! Hope it goes well.
  3. 3 hours in .....

  4. pastrami and a lamb shank?...noiiiceee!!! lol.
  5. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Pop's brine makes nice pastrami! Yours is looking great!
  6. Just pulled the Lamb shank a bit ago , int temp 188 ... Maybe should have let go a bit longer . But meat is tender and tasty ... But not fall off the bone tender .. Flavor is amazing ... First time for me ever cooking lamb ...it's a learning curve

    Last edited: Aug 30, 2013
  7. damn did u take a bite out of it in that pic?...lol. j/k...looks great. love lamb shank, or any lamb really.
  8. As promised ...the pastrami pics

  9. pgsmoker64

    pgsmoker64 Master of the Pit Group Lead OTBS Member

    Good lookin strami!  Somebody get me some rye bread and mustard!!!!

  10. woodcutter

    woodcutter Master of the Pit OTBS Member

    The lamb and pastrami look great.

  11. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    Everything looks delicious.

  12. hoity toit

    hoity toit Master of the Pit SMF Premier Member

    yes, that does look really nice and red. Good job.
  13. bearcarver

    bearcarver Smoking Guru OTBS Member

    Mighty Tasty Looking Lamb & Pastrami !!!


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