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| Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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03-21-2010, 06:40 PM
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#1 |
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Take a breath!
Join Date: 06-25-07
Location: East Phatchogue, NY
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My first attempt at Alchemy (Corned Beef Brisket ---> Pastrami) Pron heavy
12# Corned beef brisky, soaked for 36 hrs.
Used my WSM, ran it at 230-240, placed it on the bottom rack, fatcap down and had a 13# brisket above it. Apple wood smoke and RO Lump. Using Thirdeye's tutorial (option #2), It came our great!  See his toot here: http://playingwithfireandsmoke.blogs...-pastrami.html  Rubbed Down.  10 hrs later in the cooler to rest.  Sliced like butter.    The Brisky   Burnt Ends   Happy Freezer! Thanks Thirdeye! I can't believe I hadn't tried this sooner. 
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Out of the Ashes BBQ Team "Keepin' the Bar in Barbecue" Wooooooooo! WSM 18.5" & 22" 22.5 in Weber Kettle Smokey Jones SS UDS 1.0 |
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| Thanks from:---> |
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03-21-2010, 06:46 PM
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#2 |
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is One Chatty Farker
Join Date: 08-05-09
Location: Stockton CA
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Very nice looking job..going to have give that a try. Thanks for posting. |
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03-21-2010, 06:56 PM
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#3 |
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Babbling Farker
  
Join Date: 01-01-10
Location: Planet Krypton
Name/Nickname : Jon
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Oustanding
I did my third one this weekend and let it get to 180* before pulling. Frig and then steam the next day to 200*. After seeing this I have to try the foil pack method.
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2010 22.5 WSM Weber Q200 1983 WGA 2010 Brick Red Touch n' Go Performer Kitchen stove |
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03-21-2010, 06:59 PM
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#4 |
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Take a breath!
Join Date: 06-25-07
Location: East Phatchogue, NY
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Thanks!,
I pulled off the cooker it at 183 internal temp. The brisket finished about 45 later so there was lots of heat in that cooler under 3 moving blankets.
__________________
Out of the Ashes BBQ Team "Keepin' the Bar in Barbecue" Wooooooooo! WSM 18.5" & 22" 22.5 in Weber Kettle Smokey Jones SS UDS 1.0 |
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03-21-2010, 07:27 PM
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#5 |
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somebody shut me the fark up.
  
Join Date: 01-14-06
Location: At home on the range in Wyoming
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That looks like a great cook.... the best of both worlds.
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~thirdeye~ Barbecuist ~ Charcuterist ~ KCBS Master Judge & CTC Big Green Eggs, Big Drum Smokers, Big Chiefs, Weber Smokey Joe "Custom Tall Boy" Oil Patch Horizontal, SnS Deluxe Kettle Visit my Cookin' Site by clicking HERE Barbecue is not rocket surgery “The problem with quotes on the Internet is that it's hard to verify their authenticity” ~ Abraham Lincoln
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03-21-2010, 09:23 PM
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#6 |
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Babbling Farker
 Join Date: 02-07-10
Location: Tequesta, Florida
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Yummy
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Judge Jim, Given to me by Terry @ Git R Smoked. Chef Jim, Gym, Jim, or CJ. [B][COLOR=Black] I'm not a Chef, but I play one on the internet.[/COLOR][/B] [URL]http://www.chef-jim.com[/URL] [FONT=Tahoma][SIZE=3][FONT=Tahoma]A veteran is Someone who, at one point in his life, wrote a blank check made payable to "The United States of America", for an amount of "up to and including my life." That is honor, and there are far too many people in this country who no longer understand it. Author unknown.[/FONT][/SIZE][/FONT] [COLOR=Red][COLOR=Black] [/COLOR][/COLOR] |
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03-21-2010, 09:59 PM
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#7 |
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somebody shut me the fark up.
Join Date: 05-10-06
Location: Overland Fark, KS
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Yep, looks like ya nailed it!
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Asshattatron Farkanaut, CGCFO Chief Galactic Crockpot Foil Officer Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Are you MOINK Certified? Sole recipient of the Silverfinger and fingerlickin Awards! Don't forget about the Throwdown Thingies! The Secret Squirrel Society doesn't exist - Zero Club Duh. |
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03-21-2010, 10:33 PM
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#8 |
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is one Smokin' Farker
Join Date: 12-03-09
Location: Long Beach, CA
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That looks like some fine-farkin-strami!
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-elbows deep in someone else's misery. |
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