Well, if you saw my other posts, you know I was in the middle of my first pastrami when the OBS quit heating up. >:( Oh well, cooked it in the oven, and it came out fine, but a little salty. I did do two rinse soaks for a total of one hour, but I think it could've used a couple more for my taste. Not at all bad though, don't get me wrong. I decided to try the wet brine method this time. I'll try the dry brine next time for comparison. Was great fun, and beats any store bought I've had!
4 lb Flat brisket with fat trimmed
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In brine, ready to go into fridge for 5 days. Weighted down with one of the wife's fancy glass serving trays ( Don't tell her)! The floating things are grated garlic, I need to mash em up better next time I think.
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This is after soaking for 4 1/2 days, then rinsed off. It next went into refer for a bit to air dry.
(http://i43.photobucket.com/albums/e398/crucut33/IMG_0609_zps0c75b8f1.jpg) (http://s43.photobucket.com/user/crucut33/media/IMG_0609_zps0c75b8f1.jpg.html)
All rubbed up with Habaneros dry rub recipe. It then sat in refer for 4 hours before I WAS going to put in the smoker. When I couldn't get the smoker going, I covered it up and let it set overnight, then cooked the next day.
(http://i43.photobucket.com/albums/e398/crucut33/IMG_0610_zps31933e0d.jpg) (http://s43.photobucket.com/user/crucut33/media/IMG_0610_zps31933e0d.jpg.html)
After 5 hours, at 250 in the house oven it reached an IT of 160, and I took it out, tented, and when cooled, wrapped and put in refer overnight.
(http://i43.photobucket.com/albums/e398/crucut33/IMG_0611_zps899812eb.jpg) (http://s43.photobucket.com/user/crucut33/media/IMG_0611_zps899812eb.jpg.html)
Slicing up earlier today...looking good!
(http://i43.photobucket.com/albums/e398/crucut33/IMG_0612_zps3eb3c92e.jpg) (http://s43.photobucket.com/user/crucut33/media/IMG_0612_zps3eb3c92e.jpg.html)
Reuben time!! They were as good as they look! Marbled Rye bread is fresh from our local bakery, and is awesome!
(http://i43.photobucket.com/albums/e398/crucut33/IMG_0613_zps8537f3c3.jpg) (http://s43.photobucket.com/user/crucut33/media/IMG_0613_zps8537f3c3.jpg.html)
So it was well worth doing. We've got the rest all vac sealed and in the freezer. I'll definitely be trying again when the smoke box is back up and runnin.
Turned out great! Congratulations.
On my to-do list for sure. That looks great!
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mighty fine looking pastrami
That looks great, I saw a tip on food network the other day for the garlic that might work for you, I haven't tried it yet but it looked like it would work good. They were using a microplane zester and the garlic was real finely chopped looking with all the good juices in the bowl, I'm going to try it next time I need to use fresh garlic.
Nice! Had a pastrami sandwich today but not near that good looking.
Very nice, looks really tasty