Forum Anniversary Smoke

[classicrockgriller]

The smaller Brisket 11+ got pulled at 183* then FTC'ed.



Before I took a nap I pulled my Butt.





And the Pastrami got into FTC.



Finished Brisket with the Angelos Rub











Brisket with Salt Lick/Head Country Rub







The Pastrami will get cut after a couple of days rest.

[SouthernSmoked]

Looks very very tasty.

[classicrockgriller]

Had what is considered a "traditional" Texas Brisket lunch.

Brisket, sauce on the side, Potato Salad, Beans (these are Ranch Style),

pickle (usually dill chip), bread (for sopping up all the left over goodies)

and missing from the pic ..... onion slices

[SouthernSmoked]

Now you did it... I'm hungry.

[TestRocket]

Bon appétit! CRG

[DTAggie]

Mighty fine indeed Sonny

[Pachanga]

Nice smoke and excellent representation of a true Texas Brisket Lunch Plate; pickle bread slice and all the trimmings.   You make a fellow Texan proud (and Hungry).  I believe this is an appropriate time to say "It don't get no better than this."

Always enjoy your prolific posts.  Congratulations on a year well spent.

Good luck, slow smoking and more fast posting,

Pachanga

[hal4uk]

That ALL looks good, Sonny!  Every bit of it!

[classicrockgriller]

Thanks Hal. I grade my smokes in different areas.

And this Smoke was a solid A across the board.

You can cut the brisket with a plastic fork and it is moist.

The brined pig is stayin at my House. It is one of the top 1,2,3 pigs

I have done and I have done a bunch this year.

Now, If I can remember what I did. ;D

[KyNola]

Really nice work Sonny and congrats on the anniversary.  Looking forward to the sliced pastrami.

[classicrockgriller]

Really nice work Sonny and congrats on the anniversary.  Looking forward to the sliced pastrami.

Me too. My Son hammered that last pastrami and it is gone.

I hope He moves soon! ;D

[KyNola]

I have one little vac sealed bag of pastrami left in the freezer.  Looks like a corned beef Sam's run is in my future!  I wonder how many corned beef briskets the MAK can hold? :D  I'm thinking easily 6, maybe 8! 8)

[SouthernSmoked]

Pastrami??? Something I've not tried yet. Looking for a good recipe for my first.

[KyNola]

SouthernSmoked,
Go out to the recipe website and look for Hab's pastrami recipe.  It's a killer.  Habs goes through the "corning" of a brisket and then takes it to patrami.  Being that I'm lazy, I buy corned beef briskets and then use Hab's pastrami dry rub from his recipe and wrap the rubbed corned beef brisket in plastic wrap and into the frig for a day or two.  Smoke 'em to Hab's suggested temps.

You will NEVER buy pastrami again.  The only thing I have never given away out of my smoker is pastrami.  Try it once, you'll understand why.  :)

[SouthernSmoked]

Thanks KyNola, sounds good!