10lb brisket trimmed to about 8.5lbs. 9 day brine with pink curing salt, pickling spices, mustard seed, garlic, salt, and sugar. Dryer in the fridge for 24 hours. Rubbed with coarse pepper and coriander. Smoked at 225°. Wrapped at 165° with the tallow I made from the hard fat. Pulled at 204° and rested 2 hours. Sliced a little thick. Sammie’s made with sauerkraut, Swiss, and homemade Russian dressing on Rye pumpernickel. The wife made Guiness chocolate cake. Happy early St Patty’s
by funbus31
16 Comments
I think I love you.
This is like the perfect meal
I love it all except for St pattys, please don’t call it that, it’s either Saint Patrick’s day or Paddys Day anything else is completely unacceptable
Edit; that sandwich and cake look so good, I’m going to need to try make some pastrami
This looks amazing, gonna have to try this out one day
Hell yeah you did
Waaay back, in Massachusetts, my dad would go out on Saturday morning to some deli in the city and bring pastrami that was really fatty. I confess I much preferred it to the lean stuff I’ve been seeing ever since.
We should hang out. I’ll buy, you cook.
Mine is currently on the smoker rn
That looks amazing! Well done, my man.
Looks stellar dude! Thanks for the damn invite pal! Lol
Killer job all around. Cure penetrated 100%, heavy smoke and great bark.
Yo! Was thst cake in the end?
Oh man! That looks good. 9 days in the brine is some serious commitment, but it clearly paid off with that perfect pink color.
Double BONUS points for using Pump!
Nice 👍
Carajo eso se ve increíble 🥹
Any of that go down with cabbage and smashed potatoes?