obligatory st pattys pastrami
~4lb pre brined brisket flat from Costco. soaked in cold water for 24 hrs. Changed the water once. Seasoned with home rub of black pepper/corriander/garlic powder/onion powder/mustard seed. Let sit overnight in the fridge. Smoked at 225° for 4 hrs IT ~165°. Smoke tube the first 4 hrs. Wrapped in butcher paper w/tallow to speed it up the process. Put back in the smoker at 275° for another 3 hrs. Pulled at 195°. Rested for 2 hrs. Sliced and enjoyed. Family put it on some marbled rye with some fixings. Overall we all enjoyed it so id say it was successful!
~4lb pre brined brisket flat from Costco. soaked in cold water for 24 hrs. Changed the water once. Seasoned with home rub of black pepper/corriander/garlic powder/onion powder/mustard seed. Let sit overnight in the fridge. Smoked at 225° for 4 hrs IT ~165°. Smoke tube the first 4 hrs. Wrapped in butcher paper w/tallow to speed it up the process. Put back in the smoker at 275° for another 3 hrs. Pulled at 195°. Rested for 2 hrs. Sliced and enjoyed. Family put it on some marbled rye with some fixings. Overall we all enjoyed it so id say it was successful!