wittdog
Master Chef
After 5 days of soaking in a delicious smelling brine it’s time to introduce mr. brisket to mr.smoke….and make it into pastrami…I left the brisket out at room temp for about an hour to help with the drying process, I then placed it on the preheated smoker at 150*F and let it stay there for an hour…..after the surface was dry I added some cherry wood and bumped the temp up to 200* I will soon take the temp up to 250* I will be posting the sliced pics in the am....
Just out of the brine
On the smoker along with some bacon wrapped hotdogs (lunch)..and some fatties (tomarrows breakfast)
Close up of the Brisket
After 2 hours of smoke
Close up of the pastrami the internal temp was 140*F at this time
The fatty is done
Just out of the brine
On the smoker along with some bacon wrapped hotdogs (lunch)..and some fatties (tomarrows breakfast)
Close up of the Brisket
After 2 hours of smoke
Close up of the pastrami the internal temp was 140*F at this time
The fatty is done