After reading OU's post, we decided to try it. So we prepped it last Saturday and had it sit in the 'fridge for one week.
Here it is after rub #2:
(http://i438.photobucket.com/albums/qq101/seemorephoto/100_1466.jpg)
And ready for the Bradley:
(http://i438.photobucket.com/albums/qq101/seemorephoto/100_1467.jpg)
It was a four-pound brisket and we smoked/cooked it in the Bradley for five hours to 165 degrees. Then we wrapped it in plastic wrap, covered with a towel, and then placed in a cooler for five hours. Here it is, after removing from the cooler:
(http://i438.photobucket.com/albums/qq101/seemorephoto/100_1468.jpg)
This morning we sliced it. Here it is, ready for marble rye bread and Swiss cheese:
(http://i438.photobucket.com/albums/qq101/seemorephoto/100_1470.jpg)
Thanks, Curt, for this great recipe!!
Seemore
Very, very nice!
That looks really good Seemores
Your welcome Seemore
That there Pastrami looks GREAT!
It makes a mighty tasty Rubin sammie too. ;D
That looks awesome!! Just curious could other cuts of meat be used as brisket isnt the easiest thing to find around here?
Quote from: steve-o on March 21, 2011, 11:35:05 AM
That looks awesome!! Just curious could other cuts of meat be used as brisket isnt the easiest thing to find around here?
Top Round , Eye of Round or something like that works, a Chuck will be to fatty.
Turkey breast, venison,etc. Many different cuts and types of meat can be made into pastrami.
Quote from: KyNola on March 21, 2011, 01:25:27 PM
Turkey breast, venison,etc. Many different cuts and types of meat can be made into pastrami.
I make venison pastrami with this same recipe, just pull it outta the smoker when the IT hits 145 or it will dry out.