Started this project on Sept. 11th. Got me a 6lb. brisket from the butcher shop.
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Got my brine all mixed up on the stove and brought it to a nice warm state to blend everything together. Once it cooled down and I added some ice to the brining container in went the brisket and got injected than went in the fridge for 5 days.
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This is my board I cut that fits into the container to keep everything nice and covered. The bowl pushes down the board when the lid is applied. ;)
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5 days later and after a 6 hour soak it gets my special Pastrami rub ;D
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All bagged up for an over night in the fridge
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Next morning getting ready for the smoker
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All plugged into the pid and iGrill
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About 10 hours later took it out at about 165 F degrees
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Out of the fridge this morning and it got sliced up.
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All vac sealed
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Very nice, Devo. Pastrami is on my short list!
Looks great. Nice job
Sweet! Happy with the results? Looks good!
Quote from: STLstyle on September 17, 2013, 08:02:20 AM
Sweet! Happy with the results? Looks good!
Yes, I gave it a 6 hour soak to remove the salt taste. I would go a few hours more next time as the rub itself had plenty of salt added to it so you really need to get to zero salt left behind from the curing process.
Don that just looks AWESOME!!
Is 165 optimal temp for pastrami? Taking notes...
From the recipes I have seen 165 seems to come up more than 152. It will give you a more tender cut.
With a brisket it is hard to have the whole thing 165 so I went with a average.
This looks great! Now how did it taste?
great looking pastrami
Quote from: rveal23 on September 17, 2013, 10:26:51 AM
This looks great! Now how did it taste?
"Am I tough? Am I strong? Am I hard-core? Absolutely.
Did I whimper with pathetic delight when I sank my teeth into my reuben sandwich? You betcha." ;)
That's some awesome looking pastrami
Awesome Don!!!
That looks delicious!
Sent from my SCH-R970 using Tapatalk
You NAILED that one!!!! Great job. ;D
Quote from: devo on September 17, 2013, 08:20:32 AM
Quote from: STLstyle on September 17, 2013, 08:02:20 AM
Sweet! Happy with the results? Looks good!
Yes, I gave it a 6 hour soak to remove the salt taste. I would go a few hours more next time as the rub itself had plenty of salt added to it so you really need to get to zero salt left behind from the curing process.
Devo, since this thread got resurrected, let me ask you a question. At what point did you soak it to remove the salt? After the smoke? And was the soak just water? Then pat it dry, and into fridge overnight? Thanks.
After you take it out of the brine is when you soak it. And yes soak in cold water and refresh it every couple of hours.
Thank you're much devo. I gotta try it soon.