martyleach
Quintessential Chatty Farker
Had some friends coming into town so I have a good reason to do an 18lb packer brisket pastrami and a pile of beef ribs.
The brisket after curing and a washdown
Put it a big, clean bucket with a chopped up potato and filled with water. Back in the fridge for 24 hours. Fresh water, new potato then another 24hours.
Seasoned the brisket with a rub heavy on pepper and ground coriander. The ribs got a good hit of The Rub Company's Santa Maria mix.
Then covered and back in the fridge overnight.
I put the pastrami on at 11pm at 265.
It was a beautiful day.
When the IT hit 170 or so, I foiled it tightly sealed with about a half can of Liptons beef broth.
I then moved the pastrami to the MAK while foiled and put the ribs on the egg
After about 3 hours I foiled them with the other half can of beef broth. Let them ride until they were really tender (1-1/2 - 2 hours).
Here's a pic of the ribs getting served. Love dem bones.
Pastrami (oh yum)
I also made a pot of brisket baked beans. The pastrami and ribs were served with a Quinoa salad, Kale salad, Caesar salad and a corn salad. Everybody took home leftover pastrami. 18lbs goes a long way!
The brisket after curing and a washdown
Put it a big, clean bucket with a chopped up potato and filled with water. Back in the fridge for 24 hours. Fresh water, new potato then another 24hours.
Seasoned the brisket with a rub heavy on pepper and ground coriander. The ribs got a good hit of The Rub Company's Santa Maria mix.
Then covered and back in the fridge overnight.
I put the pastrami on at 11pm at 265.
It was a beautiful day.
When the IT hit 170 or so, I foiled it tightly sealed with about a half can of Liptons beef broth.
I then moved the pastrami to the MAK while foiled and put the ribs on the egg
After about 3 hours I foiled them with the other half can of beef broth. Let them ride until they were really tender (1-1/2 - 2 hours).
Here's a pic of the ribs getting served. Love dem bones.
Pastrami (oh yum)
I also made a pot of brisket baked beans. The pastrami and ribs were served with a Quinoa salad, Kale salad, Caesar salad and a corn salad. Everybody took home leftover pastrami. 18lbs goes a long way!
