How to make Pastrami Brisket

Описание: 𝗣𝗔𝗦𝗧𝗥𝗔𝗠𝗜 𝗕𝗥𝗜𝗦𝗞𝗘𝗧
Did this back when I did the Pastrami Beef ribs. Same brine and same results MONEY 💰
Sliced them up thick and saved them for sandwiches. 😋
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𝘽𝙧𝙞𝙣𝙚:
•1 1/2 gallons of water
•4-5 lbs of ice
•3 c of Kosher salt
•1 1/2 c white sugar
•2 tbsp pink curing salt
•1 whole garlic cloves
•1/4 c pickling spice

𝙍𝙪𝙗:
•1 tbsp coarse black
•1 tbsp smoked paprika
•1 tbsp garlic powder
•1 tbsp cumin
•2 tbsp onion powder

𝙄𝙣𝙨𝙩𝙧𝙪𝙘𝙩𝙞𝙤𝙣𝙨:
•In a large pot bring water to a boil
•Add in your brine ingredients and cook until salts and sugar’s dissolve. Constantly stirring
•In a large bucket add in your ice and pour in your brine
•Trim your beef ribs and place in brine bucket then into the fridge for 7 days
•Take your brisket out of brine, rinse thoroughly and pat dry.
•Yellow mustard as a binder then coat w/ rub
•Place your thermometer in and set it to 200 degrees
•Fire up your smoker to 250 degrees then place your brisket in and smoke till you have a nice set bark about 6hrs and temp around 170
•Spritz down butcher paper then wrap. Place meat probe back in and continue to cook till it reaches 200 internal
•When done let it rest at least an hour in a cooler or overnight.

𝙂𝙧𝙞𝙡𝙡: ‪@Char-Griller‬ Gravity Fed 980
𝘾𝙝𝙖𝙧𝙘𝙤𝙖𝙡: ‪@JealousDevil‬ Chunx
𝙒𝙤𝙤𝙙: @jealousdevilcharcoal Hickory Blocks
𝙏𝙝𝙚𝙧𝙢𝙤𝙢𝙚𝙩𝙚𝙧: ‪@MEATER‬ Block
𝘽𝙪𝙘𝙠𝙚𝙩: @cambromfg
𝙋𝙧𝙚𝙥 𝙏𝙧𝙖𝙮: @cambromfg
𝙂𝙡𝙤𝙫𝙚𝙨: @cleanspaceproject
𝙆𝙣𝙞𝙛𝙚: @barrel_falls_bladeworks
𝙎𝙥𝙧𝙞𝙩𝙯: @meatsweatsspritz
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