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Old 04-10-2014, 11:28 PM   #1
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Join Date: 12-17-10
Location: Pleasanton, Ca
Default 2 brisket points getting ready to be Pastrami

You are looking at 11lbs of brisket point that has been cured, de-salinated and rubbed. Tomorrow I will smoke them till they are about 170 IT and then foil/steam them with a little beef broth until they are tender (about 195 IT) Yum, Pastrami! Can't wait. I like to rub them the night before. Oh, I got them for $1.99/lb and felt like a robber....
XL BGE, Cold smokehouse, Kamado Joe Jr, Santa Maria pit, Backwoods Chubby, 26.75" Weber custom performer, Blackstone 36" griddle, MAK One Star pellet cooker, 22"WSM, Jumbo Joe, WGA, Smokey Joe, UDS, Wood fired pizza oven, UUNI

Custom wooden handles for BBQ's made by Marty Leach (oh, that's me)
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