Peter Gallagher
TVWBB Guru
I like to make a pastrami a couple of times of year - We had a pretty good coupon from Snake River Farms so we ordered a brisket. This is the first time I ordered a brisket directly from them - They do have them at our grocery on occasion, but they are typically just the flat - I wasn't sure what we'd be getting, but it turned to be the whole cut which was fun-
It weighed in at 13.5 pounds - after trimming, it was down to about 10.5 pounds. It was still pretty thick, so i left it in the brine for a full 2 weeks, plus 24 hours of desalination. Monday was the day, so I got it dusted up and ready to put on the WSM-
Got the smoker set at 250 with Jealous Devil and 3 nice hunks of apple wood and put it on around 10:00 PM
A nice evening for smoking - it had been super cold , but this night it was perfect and in the upper 20's - wished it a goodnight to it, and let the Signals do its thing.
This is the next morning at around 7:30. It was beginning to look good and was sitting at around 175 degrees internally. I wrapped it around 8:30 and let it go until about 10:30 AM- So the total time was around 12 and half hours....Wrapped it some towels and into a cooler it went to rest.
Finished product - first slices:
I see folks post pictures of a piece hanging over a finger - I don't think I've ever tried that before, but it seems to have passed the test....?
Doris made a loaf of rye, we whipped up some horseradish sauce and topped with some kraut. I feel like there is some hash in our future!
It weighed in at 13.5 pounds - after trimming, it was down to about 10.5 pounds. It was still pretty thick, so i left it in the brine for a full 2 weeks, plus 24 hours of desalination. Monday was the day, so I got it dusted up and ready to put on the WSM-
Got the smoker set at 250 with Jealous Devil and 3 nice hunks of apple wood and put it on around 10:00 PM
A nice evening for smoking - it had been super cold , but this night it was perfect and in the upper 20's - wished it a goodnight to it, and let the Signals do its thing.
This is the next morning at around 7:30. It was beginning to look good and was sitting at around 175 degrees internally. I wrapped it around 8:30 and let it go until about 10:30 AM- So the total time was around 12 and half hours....Wrapped it some towels and into a cooler it went to rest.
Finished product - first slices:
I see folks post pictures of a piece hanging over a finger - I don't think I've ever tried that before, but it seems to have passed the test....?
Doris made a loaf of rye, we whipped up some horseradish sauce and topped with some kraut. I feel like there is some hash in our future!
