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View Full Version : My first attempt at Alchemy (Corned Beef Brisket ---> Pastrami) Pron heavy


MattCom
03-21-2010, 07:40 PM
12# Corned beef brisky, soaked for 36 hrs.
Used my WSM, ran it at 230-240, placed it on the bottom rack, fatcap down and had a 13# brisket above it. Apple wood smoke and RO Lump.
Using Thirdeye's tutorial (option #2), It came our great!:clap2:
See his toot here:
http://playingwithfireandsmoke.blogspot.com/1996/05/beef-pastrami.html

http://i208.photobucket.com/albums/bb301/Matto22/IMG_0420.jpg
Rubbed Down.
http://i208.photobucket.com/albums/bb301/Matto22/IMG_0421.jpg
10 hrs later in the cooler to rest.
http://i208.photobucket.com/albums/bb301/Matto22/IMG_0425.jpg
Sliced like butter.
http://i208.photobucket.com/albums/bb301/Matto22/IMG_0427.jpg
http://i208.photobucket.com/albums/bb301/Matto22/IMG_0428.jpg
http://i208.photobucket.com/albums/bb301/Matto22/IMG_0422.jpg
The Brisky
http://i208.photobucket.com/albums/bb301/Matto22/IMG_0423.jpg
http://i208.photobucket.com/albums/bb301/Matto22/IMG_0424.jpg
Burnt Ends
http://i208.photobucket.com/albums/bb301/Matto22/IMG_0429.jpg
http://i208.photobucket.com/albums/bb301/Matto22/IMG_0430.jpg
Happy Freezer!

Thanks Thirdeye! I can't believe I hadn't tried this sooner.:thumb:

Paulmark
03-21-2010, 07:46 PM
:clap2:Very nice looking job..going to have give that a try. Thanks for posting.

Bluesman
03-21-2010, 07:56 PM
Oustanding :clap2: I did my third one this weekend and let it get to 180* before pulling. Frig and then steam the next day to 200*. After seeing this I have to try the foil pack method.

MattCom
03-21-2010, 07:59 PM
Thanks!,
I pulled off the cooker it at 183 internal temp. The brisket finished about 45 later so there was lots of heat in that cooler under 3 moving blankets.

thirdeye
03-21-2010, 08:27 PM
That looks like a great cook.... the best of both worlds.

Chef Jim
03-21-2010, 10:23 PM
Yummy

bigabyte
03-21-2010, 10:59 PM
Yep, looks like ya nailed it!:cool:

sdb25
03-21-2010, 11:33 PM
That looks like some fine-farkin-strami!