Thanks for the well-detailed post, Beancooker! I just picked up a brisket two days ago and was planning to smoke it but, now I'm going to try out your method for something new. What internal temp did you go for when you had it on the smoker?

I pulled the pieces from the smoker around 150°. That’s when I braised them at 275° for almost two hours. Internal temp hit 195°-200°, then the whole Pan went onto a cooling rack with a fan running. I didn’t break the seal for over two hours of cool down/ resting, to keep the steam and moisture trapped inside.

I sliced the nodge from the “cheap side” or “bad half” of the brisket. OMG. The marbling is killer. Look at this beautiful sight:

^^^That's so beautiful it brings tears to my eyes. Not really tears, but close.

That looks like Wagyu pastrami!

quote:

Originally posted by Beancooker:
Jimmy, you and the new bride need to fly out this way. I’ll take a week off. I’ll cook. Off roading a plenty and seeing more cool shit than most tourists do.

You have my email. Let me know when the ship driving gives you a break.

Heheehehehe, thank you for the offer. I might take you up on it one of these days.

Well done Sir! That looks fantastic!

I'll be over for a pastrami Reuben, the God of all sandwiches.

That looks legit. I haven't had a good pastrami in a long while.

I really like it thinly sliced (meat slicer thin) for the texture.

The sad part is, it’s Wednesday and all the pastrami is gone.

Next time I’ll have to do two briskets.

Nicely done!

For the last four St Patrick’s Days, I’ve served homemade Corned Beef and Pastrami. I generally buy two whole packer briskets (12-16lbs each) and I remove the flat from the point prior to curing. Because the point is the fattier (and potentially more flavorful) portion, I use those to make pastrami and smoke them all the way to complete to render the fat. I don’t bother to steam it until making leftovers.

The flat just goes into a pot after curing to serve as corned beef with cabbage, carrots, potatoes, etc.

I’ve tried a few different recipes but Amazing Ribs is the best IMHO. Their steps are time consuming but critical so best to give yourself plenty of time ahead of serving day so you don’t skip any.

Corned Beef:

https://amazingribs.com/tested...e-corned-beef-recipe

Pastrami:

https://amazingribs.com/tested...s-close-katzs-recipe

I'm hungry now. I have Rye bread here and thinking of a Ruben!