KeythL
Knows what WELOCME spells.
- Joined
- Mar 16, 2010
- Location
- Silver Spring, MD
Finally got around to smoking the brisket I corned for pastrami. It turned out nice (excellent taste, slightly peppery but not salty, good color too).
I started out with a 6lbs brisket flat that I corned using Alton Brown's brine recipe, but I gave it a full three weeks to corn, ala Emerel's recipe. there was almost no cap on the brisket, but there was a little. By the end of the corning the brine was very pink in color and somewhat syrupy when I poured it out. Rinsed and patted it dry. Made a rub using 4 tbsp Black Pepper, 1 tsp coriander, 1 tbsp paprika, 1 tsp garlic power, 1 tsp onion power, and 4~5 large Juniper Berries (all coarsely ground).
The smoke went much faster than I expected, I run my UDS as close to 225 as I can and it still only took 3 1/2 hours to reach 195. There was no stall, and I double checked and the smoker thermometer is correct. I wrapped @170 and pulled @195. I let it rest for 4 hours before tasting.
Keyth <--- :crazy: 4 BBQ
I started out with a 6lbs brisket flat that I corned using Alton Brown's brine recipe, but I gave it a full three weeks to corn, ala Emerel's recipe. there was almost no cap on the brisket, but there was a little. By the end of the corning the brine was very pink in color and somewhat syrupy when I poured it out. Rinsed and patted it dry. Made a rub using 4 tbsp Black Pepper, 1 tsp coriander, 1 tbsp paprika, 1 tsp garlic power, 1 tsp onion power, and 4~5 large Juniper Berries (all coarsely ground).
The smoke went much faster than I expected, I run my UDS as close to 225 as I can and it still only took 3 1/2 hours to reach 195. There was no stall, and I double checked and the smoker thermometer is correct. I wrapped @170 and pulled @195. I let it rest for 4 hours before tasting.
Keyth <--- :crazy: 4 BBQ
