B
Big Rich
Guest
The wife brought home a small brisket flat from the grocery the other day and said she thought I might be able to do something with it. My first thought was pastrami which I've been itching to try my hand at for some time. With a corned beef seasoning mix already on hand I just needed to track down some pink salt for the brine.
Mixed up the brine, stored it for three days, rinsed and patted it dry, covered it with ground pepper and coriander. Smoked low and slow to 150, then put it in the oven in the roasting rack with some pork stock to keep it moist.
Just wish I had a deli slicer. Oh well, another toy for the wish list...
After the brine:
Seasoned up:
After a few hours in the smoker:
After 3 hours in the oven at 275:
Ready to eat!:
Mixed up the brine, stored it for three days, rinsed and patted it dry, covered it with ground pepper and coriander. Smoked low and slow to 150, then put it in the oven in the roasting rack with some pork stock to keep it moist.
Just wish I had a deli slicer. Oh well, another toy for the wish list...
After the brine:
Seasoned up:
After a few hours in the smoker:
After 3 hours in the oven at 275:
Ready to eat!:
Looks good!:thumb:
