MattCom
Take a breath!
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!:clap2:
See his toot here:
http://playingwithfireandsmoke.blogspot.com/1996/05/beef-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.:thumb:
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!:clap2:
See his toot here:
http://playingwithfireandsmoke.blogspot.com/1996/05/beef-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.:thumb: