Recent content by Jack L

It's done. We got Pastrami..I was very hesitant to try it due to the amount of Prague Powder I used. I did however cut one slice it tasted like a very nice pastrami and was tender cut with the grain. I smoked it to 140 and then steamed it in the convection over until the thickest part was 168...

No..I said it would take me three weeks from the date of the original post as it was frozen solid.. I don't think there will be much difference between 5-10 days..Maybe..who knows thats why were all in this post as there aren't really any solid answers..

It's in the brine today: 12 Pound Brisket 2.75 gallons of water 18 Oz salt: mix of Kosher and Canning & pickling salt 6 Oz Prague Powder 6 Oz of Dextrose 7 Oz Pickling spices I'll let in brine until Sunday November 1st then it's out and on the smoker/ Maple wood 180-205 Smoke temp for 4...

Hi Shawn I'm going to try the Recipe from the episode of Dinners, Drive-ins and Dives on the Food Network also referenced in this thread. 12 pound brisket so I'll triple the recipe and the curing time and smoke it the way I do a regular Texas brisket.. This should take approx 3 weeks as I just...

I have been lurking in this thread since it began in hopes of getting some info for awesome Montreal smoked Meat and i have: brine's, etc.. I have been smoking food for over 15 years, Primarily beef briskets, pork butt, ribs, turkey, chicken,etc.Sorry for not having a webber as I use a traeger...