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

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luv2putt

Meat Mopper
Original poster
Feb 24, 2008
237
15
Benicia California
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

 
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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:
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

damn did u take a bite out of it in that pic?...lol. j/k...looks great. love lamb shank, or any lamb really.
 
Good lookin strami!  Somebody get me some rye bread and mustard!!!!

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