Smoked brisket ,Pastrami and abts

Discussion in 'Beef' started by eman, May 17, 2010.

  1. eman

    eman Smoking Guru Staff Member Moderator OTBS Member

    I may have posted something about this smoke w/o pics. But here it is w/ qview.
    Bought a corn beef and a full packer from sams club.
    Had to be one of the best briskets i've found.
    Soaked the corn beef for 3 hours ,changing the cold water every 30 mins to cut down on the salt. put a heavy coat of CBP and corriander on the corn Beef.

    Back into the fridge for an overnight rest. Sun. morning fired up (plugged in ) the mes and set it for 235degrees made the abts. And when mes was up to temp loaded it up. smoked at 235 for 8 hrs on the strami and 12 hrs on the brisket useing pecan chips w/ a palmfull of mesquite every other time i added chips. internal on the strami was around 165 when i puleed ,wrapped and rested. Let the brisket go to 190, No foil .wrapped in foil and towels and rested in an ice chest for 2 hrs. Sliced the strami first for sammis and to freeze some for later. Pre slicing pics and post slicing

    Dang it! Not a speck left for the freezer. everybody ate it as soon as itook the pic.
    Sliced the brisket and everyone tried it and said it was great . (they were full from eating all my strami)

    Also smoked a pan of abts and some green onion sausage for snacks.

    All in all a great smoke and ev1 left w/ full bellies and smiles on their faces.
    Forgot to add that i steamed the strami for over 2 hours and let cool b4 slicing
  2. rdknb

    rdknb Master of the Pit OTBS Member SMF Premier Member

    now I need to go eat lunch that looks good
  3. fourthwind

    fourthwind Master of the Pit OTBS Member SMF Premier Member

    [​IMG]Great looking smoke !
  4. bamafan

    bamafan Smoking Fanatic OTBS Member

    Nice work Bob. I did a couple of pastrami's my self this weekend. I'm getting addicted to that stuff for lunches at work.
  5. pineywoods

    pineywoods Smoking Guru Staff Member Administrator Group Lead SMF Premier Member

    Looks great and I'm sure tasted even better

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