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.
Verstuurd vanaf mijn SM-A528B met Tapatalk
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.
Verstuurd vanaf mijn SM-A528B met Tapatalk