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. http://i1197.photobucket.com/albums/...ps3225a2dd.jpg
Looks Great I need to find some of that Brisket Point Corned beef!! Good Job!
04-11-2014 10:46 PM
I love it! Looks fantastic and I'm sure it tasted even better.
04-12-2014 12:16 AM
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.
04-12-2014 12:44 AM
Wonderful Marty! Looks delicious!!
04-12-2014 12:52 AM
Damn, that looks good.
04-12-2014 03:35 AM
04-12-2014 08:34 AM
Way to go Marty...Beautiful!
A simple pastrami and swiss on rye sounds great.
04-12-2014 08:37 AM
Nicely done Marty!
04-12-2014 09:05 AM
That do look good!
04-12-2014 09:06 AM
oooooh yeah!!!! :thumb:
04-12-2014 09:16 AM
Marty, that looks fantastic!!
04-12-2014 09:28 AM
Looking good, Marty. Nothing like some homemade pastrami.
04-12-2014 09:32 AM
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.