We Be Drumming today

[icemn62]

One of the few pleasures better than looking at a well prepared Brisket is to be eating a well prepared brisket. Looks very good.

more pics. more pics. you can always take it outside and take pics the light outside is always good around here, except for night .

 

[JediDog]

Hey neighbor, that brisket is looking mighty good.

 

[Brian in So Cal]

Walker, That looks great. Wish I didn't have to pick up the wife from the airport tonight. Mighta made a trip out there.

 

[Brian in So Cal]

I will pm/call you for an addy, if I can break away.

If you could break away. From what your dog.:mrgreen: Get on over there. While your there I can come over and guard your Rancher.:-D

 

[Meat Burner]

Picked up a full packer Corned Beef yesterday from Smart and Final $1.99 lb. Not a great price but the meat was beautiful. Cut the point from the flat. First time ever doing that, found the fat line and followed it through the cut. Cool now I know how to seperate the two. Studied how Bigmista did it on one of his threads and it worked! These went on the drum @ 0630 and the drum is chugging right along @ 230* side temp. I soaked these for about 18 hrs and changed the water 5 times to remove some of the salt. Rub recipie used
2 T fresh ground Black pepper
1 T fresh ground coriander
1 T paprika
1 1/2 t white pepper
1 1/2 t garlic powder
1 t thyme
should have doubled the amount of rub
Pron for your viewing pleasure:icon_bigsmil

Looks like a great cook. Don't quite understand Motor Mouths comment yet. Help me out.:biggrin:

 

[CrimsonSmoke]

Looks great makes me want to try my hand at cooking one.

 

[motor mouth]

Looks like a great cook. Don't quite understand Motor Mouths comment yet. Help me out.:biggrin:

To me, the first to pics, along with all meat I have soaked for the purpose of doing what wlh3 was doing makes it look pale and sick. The colors fade and it just does not look as good as off the animal. You can even see it in the first 2 pics; check the end of the one on the right. It has a spot that was probably touching the side of the bucket and is still a deeper shade of red from the original brine. It's all good, it just looks goofy to me.

Now, rub and toss it in the smoke for a few hours and it transforms to something like the ones shown in post 19 - Good Frickn Eats!

wlh3, nice job!

 

[Norcoredneck]

Fine looking eats!

 

[chinesebob]

That looks fantastic. Thanks for sharing.

 

[wlh3]

Sliced up the Pastrami I smoked Fri. I don't have a slicer or Mandolin, so sliced as thin as I could. The point I sent back with my Daughter to Vegas. This was a nice Corned Beef turned pastrami.
Pastrami on Rye,Swiss cheese, Mustard and Hamburger dill pickles. Toasted the sammie under the broiler and enjoyed:icon_bigsmil

 

[beam boys bbq]

dam now that is what i am talking about and beer and an good cut of meat

nice:icon_shy

 

[Brian in So Cal]

Sliced up the Pastrami I smoked Fri. I don't have a slicer or Mandolin, so sliced as thin as I could. The point I sent back with my Daughter to Vegas. This was a nice Corned Beef turned pastrami.
Pastrami on Rye,Swiss cheese, Mustard and Hamburger dill pickles. Toasted the sammie under the broiler and enjoyed:icon_bigsmil

Dude, your killin me. That looks fantastic.

how do I get the recipe?

 

[wlh3]

Brian you are cracking me up LOL:lol: The Pastrami rub recipe is post #1 of this thread Can't wait to see you at Norcos

 

[Brian in So Cal]

Brian you are cracking me up LOL:lol: The Pastrami rub recipe is post #1 of this thread Can't wait to see you at Norcos

I knew that. Was just checking!:biggrin:

Yea, Norcos is going to be fun.

 

[Divemaster]

Great Looking Grub!!! Gotta love it!!!