Last weekends Pastrami

Discussion in 'Beef' started by h2so4ca, Oct 23, 2014.

  1. h2so4ca

    h2so4ca Meat Mopper

    It's always so nice that my meat supplier stocks lots of primal cuts for me to choose from.

    Last week I picked up this beautiful 16 lb corned beef brisket. 


    I put it in the my Lang smoker running @ 225 using hickory splits. 

    until I hit an IT temp of 201 deg. At that point I wrapped it and put it

    in my hot box to rest for about 2 1/2 hours. 



    Every one that came over to watch football all day loved it. I think when all was said and 

    done I may have had a pound if that much left over for lunchs this week.
     
    Last edited: Oct 23, 2014
  2. wolfman1955

    wolfman1955 Master of the Pit

    Looks realy good!! Did you rub it with anything? Looks like you got a realy great bark!
     
  3. h2so4ca

    h2so4ca Meat Mopper

    All I did was add a bit more of the pickling spices that come in the little packet. We have a place here in Seattle that makes

    corned beef year round and they have those spices available in bulk so I always have more on hand.
     

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