Rag1
Executive Chef
Smoked up the brisket/pastrami yesterday and it was a disappointment.
I used Big Wheels brine which was injected into an Angus brisket and bagged in the brine for 6 days. I started out at 130* to 150* for 90 minutes, then went to 240* for a total of 5 hours (internal of 180*). I then steamed it for 2 hours.
It has a beef flavor and the flavor of the rub (very good) which makes it okay for sammys. But, it's not pastrami.
A surprise is the color. Red and gray. Yuck. Six days for a flat should have given a pickling all the way through....right?
Not happy with this run.
http://usera.imagecave.com/Rag/Pastrami/
Any thoughts?
I used Big Wheels brine which was injected into an Angus brisket and bagged in the brine for 6 days. I started out at 130* to 150* for 90 minutes, then went to 240* for a total of 5 hours (internal of 180*). I then steamed it for 2 hours.
It has a beef flavor and the flavor of the rub (very good) which makes it okay for sammys. But, it's not pastrami.
A surprise is the color. Red and gray. Yuck. Six days for a flat should have given a pickling all the way through....right?
Not happy with this run.
http://usera.imagecave.com/Rag/Pastrami/
Any thoughts?