Sops and thermometer probes. Seriously a leave in and instant read thermometer and you are 90 percent there. Monitoring for flare ups is the rest. Goes for any meat.
Smoked a pre-packaged Corned-Beef Brisket on the Big Green Egg the other week. Was just a small 4-ish pound "flat" that I picked up at the grocery store for St. Patrick's Day. Typically, would just boil this thing forever, but smoking it for 12 hours was an incredible result. Still had the "tang" from the nitrates, but with the smoke that you would you get from a Texas brisket. So good.
I have my smoker in my carport, the front and one side is open. When i turn the smoker on it smokes quite a bit. I guess yesterday was the first day my neighbour saw it, i get a call "hey there is a bunch of smoke coming from your car port"
So i took a 18.5 pound brisket out of the freezer last weekend. I cut it in half, tired to get most the point on one and most the flat on the other. The point i turned into a tradition brisket, put it on Friday evening, had it from Saturday evening. Below is the brisket, i have to get better with trimming. This brisket was SUPER fatty, i didn't get the fat cap down enough in certain areas but it was still delisous. Before i put the brisket on i made a pastrami brine let it cool and put the flat in till sunday morning. Even thou i bought an injector and thought i did a good enough job the brine didn't fully penatrate the middle, still fucking delious and tasted like the best pastrami i ever had but next time even with injection i will let it sit a week in the brine.
Small town problems. We have 2 grocery stores, and none of them carry any roasts in the past couple of years let alone a cheap inside/outside round roasts. I wanted a cheap roast to make more pastrami. I went to the local meat shop which is always expensive and the had inside/outside roasts for 22 to 23 per kilo(10-10.5 per pound), so i walked out and decided too see what the other grocery store has from the one i normally shop at. Well i walked in and they had brisket on for 8 something a kilo(4ish/pound) so i walked out with a 65dollar brisket that is going all to pastrami.
That looks like the brine I made when I made Canadian bacon. It was a brine with pink curing salt. What's your recipe and process look like? I've never made pastrami before.
BRINE RECIPE 1 gal Water 350g Kosher Salt 350 Brown Sugar 42g Pink Salt 10g Coriander 15g Mustard Seed 15g Black Peppercorn 3 Bay Leaves 3 Cinnamon Sticks 5g Red Pepper Flakes 4g Juniper Berries 4g Allspice 2g Cloves 60g Crushed Garlic
Had our annual fall BBQ over the weekend. Luckily my wife had also gotten a new "professional" camera and was able to grab some good looking pictures as opposed to the regular rush cell phone snaps I usually capture. https://imgur.com/a/RdvmFNk
I consider this cheap but 15/pound. I can get normal brisket for 5/pound at the local grocery store when they have a sale, but if i want a brisket now from the local meat shop it has to be around 9-10/pound.
Took some of the leftover pulled pork and brisket along with some bacon and made a chili out of it for a cook-off. Ended up winning a couple of tickets for the OSU/Michigan game.
Oh I've already been looking on StubHub for comparable seats and, yes, I will be paying for Christmas and a few other things with these.
Brined some outside round roast for a week, and turned it into some deli pastrami. You can see from the first to the second picture how much brine it was holding in the first. Best pastrami ever.