Pastrami on the new/used Longhorn stick-burner #Bark360

Powersmoke_80

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Joined: Aug 2014

Posts: 886

Location: Bay City, Michigan

Vintage Brinkmann Longhorn Offset Stick burner (newest addition)
Weber 22 w/SnS
Brinkmann Pellet Grill W/ Ortech TR-100
Vermont Castings, gas
Masterbuilt smoker, gas
Future build, 80 gallon tank hybrid, pellet/stick burner
iGrill black, dual probe thermometer
Thermapen instant read
Polder,Speed Read instant thermometer
Favorite Beer, Yeungling Black&Tan
#16

January 7, 2016, 03:58 PM

Spinaker I cut my flat in half so 2- 3lb pieces and made a batch and a half of brine then divided in half. Put 1 3pound flat in each gallon Ziploc bag with half the brine each and put them in a stock pot with the meat on edge. Seemed like a lot of Brine for the amount of meat.
Not sure about how important it is for cureing meat as you cook past 165 & the stuff is so good you will eat it so fast it won't have time to spoil.
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#16.1

Spinaker commented

January 7, 2016, 09:10 PM

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Thanks for the tips man!! We've got a great discussion going here. This place is amazing. Powersmoke_80

Welcome!