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Pastrami Weekend

Big George's BBQ

Big George's BBQ

somebody shut me the fark up.

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Framingham, MA
Sicnse my wife and son are gone for the weekend I figured I would smoke something. It took me a while but I found 2 nice corned brisket flat about 4 lbs each. I put them in water last night to begin the soak They changed at least 3 times. Sat AM I will put on the rub- thirdeyes before I take my son to the airport. By the time I get home and get the egg ready the rub will be on 6 to 7 hrs. When smoked enough I will use Phrasty's method of steaming them- briskets raised in a pan with beer covered and on the grill. I dont have a rack that will fit in the p-an so I will use foil balls top raise the meat. Will post on the outcome
 
I am using recipes from 2 Brethren. The rub is from thirdeye. Go to his blg. He has a great tutorial Normally for the finish I wrap the meat in fouil with beer to braise it. This time I am using Phrasty's method. I found this by doing a search on corning. He takes a pan Puts in 2 light beers, garlic beef bullion, 1/2 onion and a sweet pepper. HJe puts his meat on a rack that is raised by using foil balls, covers it and steams it. I am hoping for a wetter appearance with this. Check out thirdeyes blog. He gives a lot of great info
 
I smoked a brisket the other weekend and bought a pre-corned beef at Sams. Just rinsed it, and tossed it on the smoker. Was outstanding
 
I put the meat on the egg at 240 around 130. I put the meat in the covered pan around 160 degrees using Phrasty's method. Thanks Phrasty and thanks thirdeye for the rub. I increased the temp to 250 Took it out around 190 degrees tooth pic tender. Took about 5 hrs. Wrapped it and sliced this AM Started off with a little over 8lbs and ended up with about 6. 5 lbs vac sucked and in freezer. This was the best pastrami I have done and steaming it gave it a great wet pastrami look :biggrin1:
 
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