Old skool pastrami

[LordRiffenstein]

I got a nice brisket flat from a local farm specifically to make pastrami and make use of my new brine bucket.

Meat was brined for 2 weeks and on Monday evening I was gonna smoke it. And then my Yoder crapped out, AGAIN. So I was either going to take a day off and use the offset or do an overnight cook on the Weber. Choose the Weber although I had never done an overnight cook on it. Had a few spikes but overall the 17 hour cook went smoothly. Averaged 250F and that's all that matters. I wrapped in BP the last 2 hours. Pastrami came out most excellent.

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[Stingerhook]

That is mighty pretty Yoeri.

 

[frognot]

Looks mighty fine there, Yoeri!

 

[sudsandswine]

the bark on that looks great, nicely done

 

[bluetang]

Seriously killer! I do believe I’m a gonna follow suit with the brisket in the freezer.

 

[creek bottom]

That looks FANTASTIC, Yoeri!!! Nicely done!!!

 

[Big George's BBQ]

Wow Yoeri that looks perfect What is BP

 

[halfcocked]

BP=Butcher Paper. Wow, that is a long cook at 250. How big was this sucker?

 

[Smoking Piney]

Looks amazing, Yoeri! :thumb:

 

[jermoQ]

That looks wonderful! Sorry to hear about the Yoder! :sorry: Cooking a long cook is awesome when you have a micro-stick burner!!

 

[LordRiffenstein]

Thanks guys!

As brisket is a US cut, I had to teach the butcher what I wanted. Normally, they use this cut for minced meat. So the flat was HUGE, it barely fitted on the 26" Weber, I think at the beginning it was touching the sides. I believe it was 3-3.5kgs. That was after I cut of about 600-700grams to use for something else.

The bark really surprised me in a good way and this turned out to be my best pastrami ever. The slices we had after the cook were great. The reheated slices (steamed) I had for lunch today were even better. Vacuum sealed slices to eat 4 more times and have some leftovers that will make a smashing omelet tomorrow morning.

The Yoder, that´s another story but I think it´s thermocouple died. I replaced the thermocouple Dec 2020. Only used the smoker a few times since (no big parties). When I started it up, the temp was all over the place. It jumped from 260 to 400 in a matter of seconds etc.

 

[oldgfbbq]

That was a big flat, looks awesome

 

[ronbrad62]

Beautiful cook! I can almost taste that deliciousness from here.

 

[lunchman]

Definitely a great looking pastrami!

 

[jzadski]

I'd put a hurtin on that. Looks delicious bravo