Fresh pastrami

Started by rexster, December 27, 2013, 06:15:19 PM

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rexster

December 27, 2013, 06:15:19 PM
Just took the brisket out of the Bradley. It started out as a packer brisket, I trimmed it down, cured for 4 days, then smoked today. I've already put them in vac bags to let the meat rest several days in the refrigerator before slicing up.

Stainless 4 rack Bradley
6 Rack DBS w/second heat element
Auber PID
7 Foot X 20" Pipe BBQ pit with offset firebox
Jenn-Air 75000 btu gas grill w/sear burner
Weber Performer charcoal grill
Portable Kitchen All Aluminum Charcoal Grill
2 MES 40" smokers
PK360 Grill
Vacmaster 320 Vacuum Chamber Sealer

Saber 4

#1
December 27, 2013, 06:30:15 PM
Looks good, can't wait to see the sliced pictures when you slice it.
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