Brisket, Pastrami, ABT's Q-View

Discussion in 'Beef' started by raymo76, Dec 8, 2011.

  1. raymo76

    raymo76 Smoking Fanatic

    Aight, 250*F, brisket 7 hours super tender but to seems a bit dry. Brisket hit 190* IT at about 5.5 - 6 hrs but it wasn't tender so I left it in till I felt the thermometer go in nice and easy. I thought it was only a flat, and I wasn't really paying attention during trimming, but nope there was a point in there also. I thought I trimmed enough fat off but after cooking there was still a big layer of fat. Perhaps next time I'll wrap it in foil and try to get more moisture in there.

    Pastrami point/flat I cheated and bought corned beef, it came out a little salty but I have yet to have it in a sandwhich. I just tasted the trimmings as I was slicing it this morning. One half was done about an hour earlier than the other. I gave one half to my parents to try out.

    ABT's I cooked on the upper rack for 3 hours. First try at them so I kept them pretty simple, cream cheese and wrapped. They were tasty but damn my tummy wasn't happy about 4 am! hahah.






    That was today's lunch.
  2. raptor700

    raptor700 Master of the Pit OTBS Member

    Looks great Raymo

    Very nice job [​IMG]

    I found that if i keep my temp for brisket below 225º they come out more juicy.

    Awesome smoke ring on yours [​IMG]
  3. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Looks good from here Raymo!
  4. owlcreeksmoker4

    owlcreeksmoker4 Smoking Fanatic Group Lead

    looks really good to me
  5. tom c

    tom c Smoking Fanatic

    It all looks great.
    Did you soak it? If you did, how long did you soak it, how many times did you change the water? What did you used to season it? 
  6. raymo76

    raymo76 Smoking Fanatic

    Tom yes I soaked it for about 5.5 hours, changed the water twice. It would have been longer but I had to get going for work. I used Montreal Steak seasoning which is where I think it got another load of salt. I just wanted to get the montreal pepper flavor. The tidbits I had tasted good.
  7. pit 4 brains

    pit 4 brains Master of the Pit Group Lead OTBS Member SMF Premier Member

    Yup! Briskets need low temps and plenty of time. Your tenderness probe is the best way to measure for doneness..
  8. tjohnson

    tjohnson Smoking Guru Staff Member Moderator Insider OTBS Member SMF Premier Member

    All look good to me

  9. tom c

    tom c Smoking Fanatic

    Ok I did mine 8 hours with two water changes, I dought that 1.5 would make that much different. I also used "Montreal Steak seasoning" very light, medium "Old Bay "low salt" and heavy "Pickle Seasoning". Yes. Montreal Steak seasoning has a lot of salt, I like the taste of Montreal Steak seasoning but it is easy to go overboard with it.
  10. raymo76

    raymo76 Smoking Fanatic

    Well I got the review from my mom, she said it didn't taste salty to them, so maybe I just got a grain of salt in my munchin. Who know's I plan on trying it tomorrow. Wife and I went out for dinner with her parents tonight instead of having the 'strami.
  11. africanmeat

    africanmeat Master of the Pit OTBS Member

    Wow it looks great i will have a sandwich like this any time
  12. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member


    Great job on the whole meal it looks awesome.
  13. big twig

    big twig Smoking Fanatic

    Looks good to me! [​IMG]
  14. It all looks great. I wouldn't turn it down.
  15. roller

    roller Smoking Guru SMF Premier Member

    Very nice !
  16. sqwib

    sqwib Smoking Guru OTBS Member

    Great job, thanks for sharing.
  17. venture

    venture Smoking Guru OTBS Member

    You are going to eat well!

    X3 on the lower temps for brisket. Also, they will vary from one to the next.

    Good luck and good smoking.
  18. raymo76

    raymo76 Smoking Fanatic

    Ok so I got my first real bite of my pastrami, I just put some mustard in some french bread and threw in a few slices of pastrami and threw it in my lunch/dinner for work. Man was it delicious, it was snot salty at all. I shared some with some coworkers and they thoroughly enjoyed it. Just gotta say thanks to the SMF family & Jeff for the Pastrami details. So thanks guys!

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