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The Water Cooler
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<blockquote data-quote="tRidiot" data-source="post: 3296384" data-attributes="member: 9374"><p>Just threw a brisket flat on the smoker. I bought a high-grade choice brisket last Saturday, separated the point and flat, trimmed 'em up and put them in a curing/pickling brine on Sunday. The flat came out Friday and got soaked in plain water for about 9-10 hours on Friday, the point is still curing now, as it was about 2.5" thick. Prolly take it out Monday or Tues.</p><p></p><p>So I rubbed the flat with a mix of ground coriander and black pepper, then let it sit out in the fridge open to dry the outside and firm up to make a crust. On the smoker this morning, gonna let it get up to about 170F, then pull it off bag it up and sous vide at 195F for 4 hours or so for a get-together this evening.</p><p></p><p>Homemade pastrami. Absolutely CAN. NOT. BE. BEAT.</p><p></p><p>Pics later...</p></blockquote><p></p>
[QUOTE="tRidiot, post: 3296384, member: 9374"] Just threw a brisket flat on the smoker. I bought a high-grade choice brisket last Saturday, separated the point and flat, trimmed 'em up and put them in a curing/pickling brine on Sunday. The flat came out Friday and got soaked in plain water for about 9-10 hours on Friday, the point is still curing now, as it was about 2.5" thick. Prolly take it out Monday or Tues. So I rubbed the flat with a mix of ground coriander and black pepper, then let it sit out in the fridge open to dry the outside and firm up to make a crust. On the smoker this morning, gonna let it get up to about 170F, then pull it off bag it up and sous vide at 195F for 4 hours or so for a get-together this evening. Homemade pastrami. Absolutely CAN. NOT. BE. BEAT. Pics later... [/QUOTE]
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