Last weekends Pastrami

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h2so4ca

Meat Mopper
Original poster
Dec 15, 2013
174
127
Seattle WA
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:
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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