Another batch done Habs way. I put the bacon on top for more flavor and juice. Click to enlarge pictures.
(http://i34.photobucket.com/albums/d148/olepop/th_Brisketinrub.jpg) (http://i34.photobucket.com/albums/d148/olepop/Brisketinrub.jpg) Out of the brine and into the rub.
(http://i34.photobucket.com/albums/d148/olepop/th_Brisketwithbacon.jpg) (http://i34.photobucket.com/albums/d148/olepop/Brisketwithbacon.jpg) Covered with the bacon for more flavor.
(http://i34.photobucket.com/albums/d148/olepop/th_Brisketoutofsmoker.jpg) (http://i34.photobucket.com/albums/d148/olepop/Brisketoutofsmoker.jpg)
Out of the smoker (about 6 hours total, 4 with smoke).
(http://i34.photobucket.com/albums/d148/olepop/th_Brisketvacsealed.jpg) (http://i34.photobucket.com/albums/d148/olepop/Brisketvacsealed.jpg) Sealed and ready for the freezer (and lunch bag).
Burrrrp! :P :D ;D I can sleep now with a full belly and leftovers in the fridge.
Thanks Hab. I sure get a lot of compliments on this pastrami recipe.
Iceman you dog!!!
I'm at work and starving! :'(
....and now drooling! :P
;D ;D ;D
Mike
Real nice Iceman! ;)
That looks awesome! iceman, i'm definately going to give that a try real soon ;)
very serious looking Pastrami. Bring on the cold nights and a bottle of mustard.
lookin very good there iceman,so good i tried to find the tthread that habs wrote on how to do this.could somebody re post it.thanks mic
Quote from: mics on January 23, 2007, 08:36:04 PM
lookin very good there iceman,so good i tried to find the tthread that habs wrote on how to do this.could somebody re post it.thanks mic
On the recipe site my man. You'll have fun there. Just click on one of Old's posts smoker icons and it will take you there. Enjoy!!! :)
Wow!
You have taken pastrami to another level.