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.
![9d4609846c81d4c79684aac589b76e1e.jpg](/proxy.php?image=https%3A%2F%2Fuploads.tapatalk-cdn.com%2F20220317%2F9d4609846c81d4c79684aac589b76e1e.jpg&hash=01fc8888051b784ccac0639eeea11d9b)
![d92cdadbec5bd86b73a414d1d93cdf8c.jpg](/proxy.php?image=https%3A%2F%2Fuploads.tapatalk-cdn.com%2F20220317%2Fd92cdadbec5bd86b73a414d1d93cdf8c.jpg&hash=398017c2e0aba093670a3393e9bade7c)
![68f24cd5ff3f127685a878f1cf2e1c37.jpg](/proxy.php?image=https%3A%2F%2Fuploads.tapatalk-cdn.com%2F20220317%2F68f24cd5ff3f127685a878f1cf2e1c37.jpg&hash=d7baefb63bc0ee987413748ac3a7c1f4)
Verstuurd vanaf mijn SM-A528B met Tapatalk