Archived posting to the Leica Users Group, 2021/02/14
[Author Prev] [Author Next] [Thread Prev] [Thread Next] [Author Index] [Topic Index] [Home] [Search]210?F will turn the brisket to dried out crumbs and not suitable for much of anything except maybe to make chili. I smoke it at pit temperature 225?F overnight and then wrap it kick the pit temperature up to 300?F, and pull the meat when it reaches 202?F. Then I let it rest for two hours in a warm oven or wrap it in blankets for two hours. With that treatment, the meat is tender and not dried out but still retains its shape when sliced. Pastrami is smoked corned beef. I corned it in brine with Prague powder for 5 days, then injected it and used a rub before putting it in the smoker. Jim Handsfield > On Feb 14, 2021, at 5:32 PM, Don Dory via LUG <lug at leica-users.org> > wrote: > > Interesting take on brisket. The tradition in central Texas is to get the > brisket internal temperature to something near 210F and hold it there for > hours: you want to break down the connective tissue for that literal melt > in your mouth sensation. When I smoke a flank or skirt steak I do much > like what yours looks like; the internal temperature brushes 135F and I > pull it off the coals. > > Thanks for sharing!