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Pastrami time and more.

Eliminator21vdrive

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So I decided to try this and dunked my first brisket into the brine on Monday and will smoke it Sunday I think.

I am following Guy's recipe .

In retrospect I should have bought higher quantities of some spices as I am sure that I will do this again.

Not all but most
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Followed instructions and trimmed and separated
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So I also bought another brisket at the same time to make burger and mixed with chuck 50/50 and a half brisked to cook at a later date.
IMG_2357.jpg IMG_2358.jpg

So eight pounds 50/50.

Then I decided to render down the fat for other needs and this is what I have.
IMG_2351.jpg . 72704929785__3BBAB95A-94B2-4251-A3F0-F80B3F80583A.jpg



So stay tuned for the end product.
 

Eliminator21vdrive

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I completely separated the point from the flat (because I misunderstood the directions) so it was first piece off and let me say other than being a bit salty it is amazing!
Next time I will just remove the fat band between the two and leave it attached

This gizmo helped a bunch on my in direct wood burner. It is a 4 probe and can set up alarms for temp.
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IMG_2383.jpg
 

Luvnlife

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Looks great. Were you happy with it? Been years since I did one but looking at yours I’m going to pick one up👍🏻
 

Eliminator21vdrive

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Looks great. Were you happy with it? Been years since I did one but looking at yours I’m going to pick one up👍🏻
Flavor is awesome but it is a little tough. If you cut it supper thin it is fantastic. I need a better smoker for finicky meat.
 

TPC

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looks fantastic. If kina tough consider thin slicing.

Did you use regular pink salt or Prague Powder?
Prague powder #1 contains 6.25% sodium nitrite and 93.75% sodium chloride
 

Eliminator21vdrive

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looks fantastic. If kina tough consider thin slicing.

Did you use regular pink salt or Prague Powder?
Prague powder #1 contains 6.25% sodium nitrite and 93.75% sodium chloride
Pink salt
and yes slicing thin works well
 
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