Bossmanbbq
is Blowin Smoke!
- Joined
- Dec 3, 2005
- Location
- Colorado
Well, After Joe's post a week back I decided to make some homemade pastrami. I started with a 12lb brisket and cured it into a cornd beef which took 5-days, this was the hardest part because the damn thing looked/smelled AWESOME. On the smoking day (Yesterday) we put the bad boy on at 9am and it was done by 3p or 165 degree internal temp. Took it off the smoker and wrapped it in foil and let it set in the cold oven for 1-hour. The pictures attached are the results.
Ive used a corned beef from the store before, but after this experiment I will never do that again, besides why buy a 3-5 pound corned beef when you can do the same with a 10-15 lb brisket :-D Enjoy!!
Bossman
chuckmarting@bossmanbbq.com
Ive used a corned beef from the store before, but after this experiment I will never do that again, besides why buy a 3-5 pound corned beef when you can do the same with a 10-15 lb brisket :-D Enjoy!!
Bossman
chuckmarting@bossmanbbq.com