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BRADLEY SMOKER | "Taste the Great Outdoors"

Recipe Discussions => Meat => Topic started by: NePaSmoKer on January 21, 2011, 08:38:29 AM

Title: Snow Pastrami
Post by: NePaSmoKer on January 21, 2011, 08:38:29 AM
Yeah 6" of snow lastnight :-\

So i said SELF, make a pastrami  ;D

Did the dry season type
(http://i868.photobucket.com/albums/ab242/nepas1/DSC00180.jpg)

Cut the packer in half and trimmed the flat some.
(http://i868.photobucket.com/albums/ab242/nepas1/DSC00181.jpg)

You did save the trim right? Cuz you need it to grind for sausage...EH PUSHER MAN  :D
(http://i868.photobucket.com/albums/ab242/nepas1/DSC00185.jpg)

Rub the seasoning into the brisket good on all sides.
(http://i868.photobucket.com/albums/ab242/nepas1/DSC00183.jpg)


Next put brisket in zip bag, try to remove as much air as you can. I wrapped the zip bag with clear wrap after also. Fridge for 4-5 days turning bag every day.
(http://i868.photobucket.com/albums/ab242/nepas1/DSC00184.jpg)

What you say.

What did i do with the point?

Ahhh grasshopper thats another post  :D
Title: Re: Snow Pastrami
Post by: OU812 on January 21, 2011, 08:43:16 AM
Looks gooood allready.

I like to make the point into corned beef at the same time as doin Pastrami.
Title: Re: Snow Pastrami
Post by: SnellySmokesEm on January 21, 2011, 07:43:16 PM
Show me more please!
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