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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 03-21-2010, 06:40 PM   #1
MattCom
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Default 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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Unread 03-21-2010, 06:46 PM   #2
Paulmark
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Very nice looking job..going to have give that a try. Thanks for posting.
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Unread 03-21-2010, 06:56 PM   #3
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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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Unread 03-21-2010, 06:59 PM   #4
MattCom
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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.
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Unread 03-21-2010, 07:27 PM   #5
thirdeye
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That looks like a great cook.... the best of both worlds.
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Unread 03-21-2010, 09:23 PM   #6
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Yummy
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Unread 03-21-2010, 09:59 PM   #7
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Yep, looks like ya nailed it!
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Unread 03-21-2010, 10:33 PM   #8
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That looks like some fine-farkin-strami!
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