This was 8 pounds of Brisket purchased from the local meat market... I have to say this is my best tasting project to date and probably the most fun. My wife gave me the green light to do it again so I actually bought 15 more pounds of brisket and have it raring to smoke tomorrow... Enjoy the Q-views.... Happy Smoking, Smokin - K
Breif narative:
8 pounds raw beef brisket
followed this recipe http://www.randyq.addr.com/recipes/pastrami.htm
after injected and rubed with Rub #2 flipped the meat every day for 5 days this is so the salt is even
After day 5 I rinsed the now corned beef and let soak in ice water for two hours (to help pull a little of the salt out)
Then let the meat dry over night on a drying rack in my beer fridge and then applied Rub #1 prior to smoke
Day of Smoking:
Started at 11:00am and pulled the brisket at 2:30am that next morning (14 hour cook time)...
Smoker was set to 230*F
I only smoked it for the first 4 hours of the 14 hour project (apple pellets in my AMNPS) then it was just heat and beer steam
Last two hours of the project the pastrami was tented with foil on a turkey rack and steamed with beer in my oven..
Pulled at 165*F
Let the Q-Views begin:
Injected with brine
Rub #1 is needed to make Rub #2 (kind of confusing at first)
Rub #2 applied after injection
This is the start of my 5 days of curing - flipped every day
Rinsed and soaked in ice water for 2 hours then - Let dry over night before applying final rub
Rub #1 applied and ready for smoker.. Smoked / cooked at 230* w/ Apple Wood smoke for first 4 hours
Thanks to my ET-732 I noticed the heat was dropping on my smoker..
Internal at 156* and ran out of propane
Due to no propane I finished it with beer steam in the oven for the last 2 hours
Done cooking... Pulled it at 165*
Bear View
Hobart ready to go!
Pile O' Pastrami
Hangover cure!
Breakfast Rueben with home made kraut with fried egg... Bloody with home made pepper jerky
The End
Breif narative:
8 pounds raw beef brisket
followed this recipe http://www.randyq.addr.com/recipes/pastrami.htm
after injected and rubed with Rub #2 flipped the meat every day for 5 days this is so the salt is even
After day 5 I rinsed the now corned beef and let soak in ice water for two hours (to help pull a little of the salt out)
Then let the meat dry over night on a drying rack in my beer fridge and then applied Rub #1 prior to smoke
Day of Smoking:
Started at 11:00am and pulled the brisket at 2:30am that next morning (14 hour cook time)...
Smoker was set to 230*F
I only smoked it for the first 4 hours of the 14 hour project (apple pellets in my AMNPS) then it was just heat and beer steam
Last two hours of the project the pastrami was tented with foil on a turkey rack and steamed with beer in my oven..
Pulled at 165*F
Let the Q-Views begin:
Injected with brine
Rub #1 is needed to make Rub #2 (kind of confusing at first)
Rub #2 applied after injection
This is the start of my 5 days of curing - flipped every day
Rinsed and soaked in ice water for 2 hours then - Let dry over night before applying final rub
Rub #1 applied and ready for smoker.. Smoked / cooked at 230* w/ Apple Wood smoke for first 4 hours
Thanks to my ET-732 I noticed the heat was dropping on my smoker..
Internal at 156* and ran out of propane
Due to no propane I finished it with beer steam in the oven for the last 2 hours
Done cooking... Pulled it at 165*
Bear View
Hobart ready to go!
Pile O' Pastrami
Hangover cure!
Breakfast Rueben with home made kraut with fried egg... Bloody with home made pepper jerky
The End
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