00:00All right, we've got St. Paddy's Day approaching, time to smoke some pastrami.
00:04I actually took a 19-pound Packer brisket, cured it myself for 8 days to make pastrami, so here we
00:09go.
00:10I'm going to pull out my Kendrick BBQ All-Purpose Rub.
00:14That will go on the bottom side, the top side, nice and heavy.
00:18And to help with more flavor and the bark, I'm going to bust out some pepper, some 16-mesh pepper,
00:24and cover the top side completely.
00:27This will go on the Traeger overnight at 225 degrees using the Meter Pro Probe.
00:32This probe gets me through every cook, every time, perfectly.
00:35Ten hours later, sitting at 175 internal.
00:39That's ready for the wrap.
00:41Now we've got to prep the rest.
00:43So staying on St. Paddy's Day theme, just keeping it traditional.
00:48Got the cabbage, we've got the potatoes.
00:51We're going to get these layered in an aluminum pan.
00:54We've got to add some carrots, and then for the braising liquid, it's going to be a container of beef
00:59broth, and then one big bottle of Guinness.
01:02Got to have the Guinness for this cook, just to add some more flavor.
01:06So the brisket will sit on top of all the veg, covered fully for the next three hours at 275
01:12degrees to hit probe tender, and this was the end result.
01:16This rested for about two hours, that's why you don't see any steam coming out of this container.
01:20A nice rest.
01:21It actually started leaking before I could even start slicing it.
01:24This thing was ridiculous in color and tenderness and everything.
01:28Pull out that probe, start slicing, but the brisket did have something to say before I get into the rest
01:34of this video.
01:40Yeah, so there we go.
01:42Back to the video.
01:43We've got the brisket flat here.
01:45The pastrami is looking killer.
01:47Nice and tender.
01:49Bend test was flawless, held up to its own weight.
01:52Now to send some of this down the hatch and make some killer pastrami sandwiches.
01:57Let's go.
01:57Let's go.
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