Brisket Pastrami

Posted By: stillhntr

Brisket Pastrami - 01/17/21 01:13 AM

Second one I have done , first was done traditional Texas style , cook to 170 and wrap in peach butchers paper and take to 200. Both brined for 7 days....second one deli style smoke to 160 then in a pan with water and steam to 200. Both were good but Texas style wins Looking forward to some great sammiches
Pics are from 2nd one

[Linked Image]

Posted By: stillhntr

Re: Brisket Pastrami - 01/17/21 01:13 AM

Posted By: stillhntr

Re: Brisket Pastrami - 01/17/21 01:15 AM

Color is incredible

Posted By: stillhntr

Re: Brisket Pastrami - 01/17/21 02:48 AM

Lol looks like hell but actually tastes pretty good..... All experimental in the pursuit of greatness

Posted By: bill oxner

Re: Brisket Pastrami - 01/17/21 12:17 PM

Rubin on the way. Would.

Posted By: snake oil

Re: Brisket Pastrami - 01/17/21 01:03 PM

Originally Posted by bill oxner

Rubin on the way. Would.

Posted By: NORML as can be

Re: Brisket Pastrami - 01/17/21 05:08 PM

Originally Posted by snake oil

Originally Posted by bill oxner

Rubin on the way. Would.

Posted By: NewGulf

Re: Brisket Pastrami - 01/17/21 08:38 PM

Perfection

Posted By: Biscuit

Re: Brisket Pastrami - 01/18/21 02:28 PM

👍👍

Posted By: Stub

Re: Brisket Pastrami - 01/18/21 02:36 PM

Oh heck yes

Posted By: PMK