Tweet
I decided to make pastrami with the brisket points that I corned. I rinsed the points a couple times, then applied a coating of pastrami rub and put them in the fridge to rest uncovered overnight.
In the morning I fired up the UDS with RO briqs and pecan wood chunks.
While the UDS was coming up to temp I applied another dusting of pastrami rub to the points
Into the UDS for their time in the smoke
When they hit 165° IT I pulled them from the UDS
I then double wrapped them in foil and back into the UDS they went til they reached 190° IT
Once they reached 190° IT They were pulled from the UDS. Then I let them cool for about 30 minutes on the counter, then I put them in the fridge for a quick cool down and to rest overnight
Out of the fridge the next morning
Time for the pastrami to meet the slicer
Some of the slices and a look at the main hunk
Closer look
Freezer fodder vac-pac'd for future sandwich enjoyment
Tray of goodness for tonight's sandwiches & a couple lunches
Thanks for lookin'
In the morning I fired up the UDS with RO briqs and pecan wood chunks.
While the UDS was coming up to temp I applied another dusting of pastrami rub to the points
Into the UDS for their time in the smoke
When they hit 165° IT I pulled them from the UDS
I then double wrapped them in foil and back into the UDS they went til they reached 190° IT
Once they reached 190° IT They were pulled from the UDS. Then I let them cool for about 30 minutes on the counter, then I put them in the fridge for a quick cool down and to rest overnight
Out of the fridge the next morning
Time for the pastrami to meet the slicer
Some of the slices and a look at the main hunk
Closer look
Freezer fodder vac-pac'd for future sandwich enjoyment
Tray of goodness for tonight's sandwiches & a couple lunches
Thanks for lookin'
i love it!
Comment