ShadowDriver
somebody shut me the fark up.
During a good freezer dive this past week, I discovered a pre-corned brisket point that I've been saving for another pastrami cook.
I've tried a few methods and dry rubs, but I keep coming back to ThirdEye's Playing With Fire & Smoke page on the subject.
About 3 hours in apple wood smoke between 250-300F took the point to about 155F.
She's in the Instant Pot for a pressure finish. 30 minutes with a natural release (waiting... and waiting... and waiting for that natural release as we speak) before I give it a good probing.
Since I've got the kettle up and running, let's throw in a couple of fatties! (North of the Border's PC Willy's Green Chile & San Miguel Seasoning).
The Pastrami is destined to meet some rye, swiss cheese, mustard, kraut, and perhaps some dressing as tonight's dinner.
More to come. Hope your Saturday has been as relaxing as mine.
I've tried a few methods and dry rubs, but I keep coming back to ThirdEye's Playing With Fire & Smoke page on the subject.
About 3 hours in apple wood smoke between 250-300F took the point to about 155F.
She's in the Instant Pot for a pressure finish. 30 minutes with a natural release (waiting... and waiting... and waiting for that natural release as we speak) before I give it a good probing.
Since I've got the kettle up and running, let's throw in a couple of fatties! (North of the Border's PC Willy's Green Chile & San Miguel Seasoning).
The Pastrami is destined to meet some rye, swiss cheese, mustard, kraut, and perhaps some dressing as tonight's dinner.
More to come. Hope your Saturday has been as relaxing as mine.