Jump to content

Corned beef/pastrami


Colin39
 Share

Recommended Posts

So salted/brined the flat brisket for 5 days , rinsed for a couple of hours i them applied home made pastrami rub , placed on the offset at 225 -> 275°F used cask whiskey barrel for the smoke and brought the temps slowly over 5 hours up to 204°f  then wrapped in 2 towels and dropped it into my yeti cooler To slowly cool. 

I collected the drippings for the gravy 

Roasted a sriracha cabbage , cored the cabbage and filled it with half a stick of butter, sriracha a couple of dabs of Worcestershire sauce the place the core on and wrap in foil.

Par boiled the spuds while waiting for the beef to cool placed a tray of oil and got the oil up to smoking hot , dump in the spuds and cover them with the hot oil and shut the lid and leave alone for 50mins.

IMG_20200816_105848.thumb.jpg.41a83bf359ac37798556656f7677ac7b.jpg

 

IMG_20200816_112510.thumb.jpg.68181f23dbaab56b42f972cf317dd6c4.jpg

 

IMG_20200816_111305.thumb.jpg.e91e4bfaf113ee440141dca560ea756d.jpgIMG_20200816_173107.thumb.jpg.76e4b68a698c096d838ab142a5bf0185.jpg

 

IMG_20200816_181446_615.thumb.jpg.30d8c620663e273e4a714bf0df869bfa.jpg

 

IMG_20200816_174218.thumb.jpg.9fa899c5339536c35b8a9a5befc42ef6.jpg

  • Like 1
Link to comment
Share on other sites

Join the conversation

You can post now and register later. If you have an account, sign in now to post with your account.

Guest
Reply to this topic...

×   Pasted as rich text.   Paste as plain text instead

  Only 75 emoji are allowed.

×   Your link has been automatically embedded.   Display as a link instead

×   Your previous content has been restored.   Clear editor

×   You cannot paste images directly. Upload or insert images from URL.

 Share

×
×
  • Create New...