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Show Us What You're Cooking! (SUWYC) - Volume 23, Fall 2021
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Good lord! If that doesnt make the next hot from the pit im boycotting.
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Thanks, Steve. And that's Northern Cali-boy, waaaay Northern!
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This is a follow-up to what I did with my Akaushi brisket. I conventionally smoked the point half to jiggle-jiggle doneness and did brisket burritos with that bad boy. The flat sat in the brine for corn beef for 7 days and was rinsed for another 24 hours with several water changes. I then sous vided it at 150*F for 24 hours. I smoked to pastrami with a little oak wood using a new pastrami seasoning I'm experimenting with. Here's the result sitting on my cutting board straight from the pit, ready for sandwiches. Completely rendered and tender, I can't make it any better.
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A bowl of deliciousness right there !! Not bad for a Cali-boy !!!
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I shared this on the Recipes>Beef channel with some edits.
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Thanks, CaptainMike Duly copied and pasted into my recipe Notes. I expect to use this Sunday or Monday!
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