Brisket point Pastrami and Pron

martyleach · Apr 11, 2014

Cooked up a couple of those $1.99 Brisket point corned beefs and I de-salinated them. Here they are on the Egg at 260. I cook them till they are 165-170IT and then wrap loosely in doubled heavy foil with 6oz Beef Boullion. I tightly seal the seams and put back on the smoker fat side down.

The foil will puff up like Jiffy Pop if you know what that is/was. Cook that to an IT of about 195 and let it rest for about an hour wrapped in towels.
Slice across the grain.
Yum!!

kds9547 · Apr 11, 2014

That looks sooooo good!

pwa · Apr 11, 2014

Looks Great I need to find some of that Brisket Point Corned beef!! Good Job!

Clint

gtr · Apr 11, 2014

I love it! Looks fantastic and I'm sure it tasted even better.

enasnidx · Apr 12, 2014

Great job! You've inspired me. I have 3 small points and 1 flat soaking in the fridge right now. This will be my first swing at pastrami on Sunday. I got the points for $2.48/lb. and was pretty pleased with that.

cowgirl · Apr 12, 2014

Wonderful Marty! Looks delicious!!

sliding_billy · Apr 12, 2014

Damn, that looks good.

buccaneer · Apr 12, 2014

Just superb!
So moist:thumb:

93vpmod · Apr 12, 2014

Way to go Marty...Beautiful!

A simple pastrami and swiss on rye sounds great.

Phubar · Apr 12, 2014

Nicely done Marty!

bluetang · Apr 12, 2014

That do look good!

chicagokp · Apr 12, 2014

oooooh yeah!!!! :thumb:

oifmarine2003 · Apr 12, 2014

Marty, that looks fantastic!!

campdude · Apr 12, 2014

Looking good, Marty. Nothing like some homemade pastrami.

mchar69 · Apr 12, 2014

So moist! Very nice - but you don't steam it to finish??
Got 2 points rubbed and ready to go in the fridge - my
1st 2 were very dry, but made a great reuben.

fingerlickin' · Apr 12, 2014

I'm shouting expletives right now. Hot damn Marty, that looks good man. :thumb:

martyleach · Apr 12, 2014

mchar69 said:
So moist! Very nice - but you don't steam it to finish??
Got 2 points rubbed and ready to go in the fridge - my
1st 2 were very dry, but made a great reuben.

Yes, I steam for about an hour or so in a tight seamed foil pack.

BoLiles · Apr 12, 2014

That looks amazing! What did you use for rub?

bbqgeekess · Apr 12, 2014

martyleach said:

Now THAT's some INCREDIBLE pastrami! :smile: All that fat of the point is so perfectly rendered--looks gorgeous.

mchar69 · Apr 12, 2014

I steam for about an hour or so in a tight seamed foil pack.

Gotcha. RIF.

Brisket point Pastrami and Pron

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