laveen1
Knows what a fatty is.
I'm amazed at how good this turned out! For one thing, this 4.3 lb piece of meat cooked for OVER 10 HOURS and ended up as succulent and juicy as any I ever had from ANY deli.
It started life as a 4.3# pre-packaged corned beef point. This picture is one of the 6 I bought.
I seasoned it the day before (coriander, black pepper, garlic powder, cayenne) and let it come to room temperature while the WSM was coming up to 200 deg.
I was able to maintain a chamber temperature of around 220 deg (only a couple of spikes up & down) for 6 hours until the IT hit 165. Then it went into foil for another 4+ hours until the IT reached 202. Then it stayed wrapped in a cooler for about 3 hours.
Although we were having supper shortly I had to try it - and what a treat.
I always thought the stuff I read about 10 & 12 hour cook times for pastrami was for a full brisket, but now I realize that you can't be impatient when smoking.
It started life as a 4.3# pre-packaged corned beef point. This picture is one of the 6 I bought.
I seasoned it the day before (coriander, black pepper, garlic powder, cayenne) and let it come to room temperature while the WSM was coming up to 200 deg.
I was able to maintain a chamber temperature of around 220 deg (only a couple of spikes up & down) for 6 hours until the IT hit 165. Then it went into foil for another 4+ hours until the IT reached 202. Then it stayed wrapped in a cooler for about 3 hours.
Although we were having supper shortly I had to try it - and what a treat.
I always thought the stuff I read about 10 & 12 hour cook times for pastrami was for a full brisket, but now I realize that you can't be impatient when smoking.
