Just finished a pastrami cook on the PBC. Used Meathead's recipe with a few tweaks.
Started with a 6lb mostly flat from Costco (sadly here in the 'burbs of NY a full packer or better yet, just a point is next to impossible to find). I used the brine/cure per Meathead but I have my own pickling spice blend that I used.
Cured it for 7 days, did a 12 hours de-salination and then rubbed with Meathead's rub, excluding the brown sugar. I let the rubbed brisket rest for 2 days in the fridge and then smoked on the PBC for about 4 hours until it stalled at just shy of 150 degrees. There were two cherry wood chunks in the PBC and it was running close to 275 for most of the 4 hours. From there it went into the steamer till it hit 195. I wanted to take it to 203-205 but had to leave the house and head to friends house, so had to pull it a bit early.
Taste was outstanding. Wishing I could've gone up to 203 but everything else was great.
Started with a 6lb mostly flat from Costco (sadly here in the 'burbs of NY a full packer or better yet, just a point is next to impossible to find). I used the brine/cure per Meathead but I have my own pickling spice blend that I used.
Cured it for 7 days, did a 12 hours de-salination and then rubbed with Meathead's rub, excluding the brown sugar. I let the rubbed brisket rest for 2 days in the fridge and then smoked on the PBC for about 4 hours until it stalled at just shy of 150 degrees. There were two cherry wood chunks in the PBC and it was running close to 275 for most of the 4 hours. From there it went into the steamer till it hit 195. I wanted to take it to 203-205 but had to leave the house and head to friends house, so had to pull it a bit early.
Taste was outstanding. Wishing I could've gone up to 203 but everything else was great.
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