Brisket point Pastrami and Pron
 

Cooked up a couple of those $1.99 Brisket point corned beefs and I de-salinated them. Here they are on the Egg at 260. I cook them till they are 165-170IT and then wrap loosely in doubled heavy foil with 6oz Beef Boullion. I tightly seal the seams and put back on the smoker fat side down.
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The foil will puff up like Jiffy Pop if you know what that is/was. Cook that to an IT of about 195 and let it rest for about an hour wrapped in towels.
Slice across the grain.
Yum!!
http://i1197.photobucket.com/albums/...psc7b0bac5.jpg

That looks sooooo good!

Looks Great I need to find some of that Brisket Point Corned beef!! Good Job!

Clint

I love it! Looks fantastic and I'm sure it tasted even better.

Great job! You've inspired me. I have 3 small points and 1 flat soaking in the fridge right now. This will be my first swing at pastrami on Sunday. I got the points for $2.48/lb. and was pretty pleased with that.

Wonderful Marty! Looks delicious!!

Damn, that looks good.

Just superb!
So moist:thumb:

Way to go Marty...Beautiful!

A simple pastrami and swiss on rye sounds great.

Nicely done Marty!

That do look good!

oooooh yeah!!!! :thumb:

Marty, that looks fantastic!!

Looking good, Marty. Nothing like some homemade pastrami.

So moist! Very nice - but you don't steam it to finish??
Got 2 points rubbed and ready to go in the fridge - my
1st 2 were very dry, but made a great reuben.