My first attempt at Alchemy (Corned Beef Brisket ---> Pastrami) Pron heavy

[MattCom]

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

Rubbed Down.

10 hrs later in the cooler to rest.

Sliced like butter.

The Brisky

Burnt Ends

Happy Freezer!

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

 

[Paulmark]

:clap2:Very nice looking job..going to have give that a try. Thanks for posting.

 

[Bluesman]

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]

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]

That looks like a great cook.... the best of both worlds.

 

[Chef Jim]

Yummy

 

[bigabyte]

Yep, looks like ya nailed it!

 

[sdb25]

That looks like some fine-farkin-strami!