'Strami

[Roaniecowpony]

I had another cured brisket half that needed finishing. I rubbed with mustard lightly and covered with coarse ground pepper and cracked coriander seed. I usually let that rub, or a more complex version, dry marinate for 4-5 days. But I needed something to smoke on the Bull, so it went right on. I don't think I'll do a traditional steam to cook it after lightly smoking. I'll just continue to smoke until internal temp is

in the 140-150F range.

 

[cutplug]

Looks good. Don't forget it is a brisket. Wouldn't you want to go closer to 200?

 

[Roaniecowpony]

Looks good. Don't forget it is a brisket. Wouldn't you want to go closer to 200?

Good point. Maybe I'll wrap.

 

[bfletcher]

Good point.

I thought it was a flat ?

 

[Roaniecowpony]

I thought it was a flat ?

The point was to cook the flat.

 

[Roaniecowpony]

I just removed the pastrami from the pit. 1 hr 40 mins @180F, 1 hr @ 225, 1 hr @ 250, wrap with foil, and bump to 300F for approx 1 hr (removed at 200F internal). It still had some firmness with the poke test using my thermapen. Letting it rest.

 

[Roaniecowpony]

Unveiled....

 

[Roaniecowpony]

I thought it was a flat ?

How is BBQ like bird hunting and old men telling stories?

 

[bfletcher]

You're on a roll today!

 

[Gotbbq]

I had another cured brisket half that needed finishing. I rubbed with mustard lightly and covered with coarse ground pepper and cracked coriander seed. I usually let that rub, or a more complex version, dry marinate for 4-5 days. But I needed something to smoke on the Bull, so it went right on. I don't think I'll do a traditional steam to cook it after lightly smoking. I'll just continue to smoke until internal temp is View attachment 2677in the 140-150F range.

I do a lot of pastrami. Usually the POK t. More da. Cooks up to 12 hrs, or more. Usually takes 6 hrs to get to the stall. Then wrap in butcher paper. Done at 200. Some good rye bread l, spicy mustard and slaw and it’s heaven.

 

[Dan99]

I do a lot of pastrami. Usually the POK t. More da. Cooks up to 12 hrs, or more. Usually takes 6 hrs to get to the stall. Then wrap in butcher paper. Done at 200. Some good rye bread l, spicy mustard and slaw and it’s heaven.

POK??
Dan