laveen1
Knows what a fatty is.
- Joined
- Nov 13, 2011
- Location
- Laveen, AZ
I'm amazed at how good this turned out! For one thing, this 4.3 lb piece of meat cooked for OVER 10 HOURS and ended up as succulent and juicy as any I ever had from ANY deli.
It started life as a 4.3# pre-packaged corned beef point. This picture is one of the 6 I bought.
I seasoned it the day before (coriander, black pepper, garlic powder, cayenne) and let it come to room temperature while the WSM was coming up to 200 deg.
I was able to maintain a chamber temperature of around 220 deg (only a couple of spikes up & down) for 6 hours until the IT hit 165. Then it went into foil for another 4+ hours until the IT reached 202. Then it stayed wrapped in a cooler for about 3 hours.
Although we were having supper shortly I had to try it - and what a treat.
I always thought the stuff I read about 10 & 12 hour cook times for pastrami was for a full brisket, but now I realize that you can't be impatient when smoking.
It started life as a 4.3# pre-packaged corned beef point. This picture is one of the 6 I bought.
I seasoned it the day before (coriander, black pepper, garlic powder, cayenne) and let it come to room temperature while the WSM was coming up to 200 deg.
I was able to maintain a chamber temperature of around 220 deg (only a couple of spikes up & down) for 6 hours until the IT hit 165. Then it went into foil for another 4+ hours until the IT reached 202. Then it stayed wrapped in a cooler for about 3 hours.
Although we were having supper shortly I had to try it - and what a treat.
I always thought the stuff I read about 10 & 12 hour cook times for pastrami was for a full brisket, but now I realize that you can't be impatient when smoking.