Happy St. Pat's Day - Smoked Corned Beef (Pastrami) pics


 
A

Andy Wasserman

TVWBB Fan
Have a happy St. Patrick's Day!

Corned Beef smoked for 4.5 hours then finished in foil until 200 degrees internal. Moist and tender!

Some for the family and the rest for pot luck lunch with the co-workers.

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Andy;
That looks terrific. I have family coming to visit the last of this month. We are going to have a house full. I am going to smoke a flat and three points of corned beef ahead of their visit so I can spend more time with them. The resulting Pastrami (really faux pastrami, I guess) is some of the best meat I have EVER eaten!

These relatively small packets of goodness are easy to handle, not horribly expensive (I got mine on sale for$1.98 a lb. but I have seen them as high as $3.98 a lb.). The yield is not high, but MAN! is it good stuff.

The pastrami cook is new to me, I have only done it once:

http://tvwbb.com/showthread.php?49574-Smoked-Pastrami-on-the-14-5

I will assure you it will NOT be my last!

Thanks for sharing with us!

Keep on smokin',
Dale53:wsm:
 
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WOW!!!
Those briskets look so good! You can see from the pics how tender and moist they are.
Now I'm kicking myself for cooking mine on that funny looking box in the middle of my kitchen (although those came out tasty).
I'm definitely going to smoke a corned beef this week!

Pete
 
Headed to the store to pick up a few more flats and points. Just to many folks doing slick things with them not to give it a try. Really looking good Andy!
 
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