Brisket, Pastrami, ABT's Q-View

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.

raymo76

Smoking Fanatic
Original poster
Aug 8, 2011
721
37
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.

6163500f_DSC03066.jpg


fe73e6da_DSC03069.jpg


60154158_DSC03071.jpg


aa7d88a6_DSC03075.jpg


4ef0afab_DSC03077.jpg


That was today's lunch.
 
Looks great Raymo

Very nice job 
icon14.gif


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

Awesome smoke ring on yours 
drool.gif
 
It all looks great.
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.
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? 
 
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.
 
Looks great Raymo

Very nice job 
icon14.gif


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

Awesome smoke ring on yours 
drool.gif
Yup! Briskets need low temps and plenty of time. Your tenderness probe is the best way to measure for doneness..
 
 
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.
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.
 
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.
 
icon_cool.gif


Great job on the whole meal it looks awesome.
 
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.
 
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!
 
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

Latest posts

Hot Threads

Clicky