00:00all right we got st patty's day approaching time to smoke some pastrami i actually took a 19 pound
00:05packer brisket cured it myself for eight days to make pastrami so here we go i'm going to pull out
00:11my kendrick bbq all-purpose rub that 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 this will go on the trigger overnight at 225 degrees using the
00:31meter pro probe this probe gets me through every cook every time perfectly 10 hours later sitting
00:37at 175 internal that's ready for the wrap now we got to prep the rest so staying on st patty's
00:45day
00:45theme just keeping it traditional got the cabbage we've got the potatoes we're gonna get these
00:52layered in an aluminum pan obviously got to add some carrots and then for the braising liquid it's
00:57going to be a container of beef broth and then one big bottle of guinness you've got to have the
01:03guinness for this cook just to add some more flavor so the brisket will sit on top of all the
01:09bitch
01:09covered fully for the next three hours at 275 degrees to hit probe tender and this was the end
01:15result just rested for about two hours that's why you don't see any steam coming out of this container
01:20a nice rest i actually started leaking before i could even start slicing it this thing was
01:25ridiculous in color and tenderness and everything pull out that probe start slicing but the brisket
01:31did have something to say before i get into the rest of this video
01:40yeah so there we go back to the video we've got the brisket flat here the pastrami is looking killer
01:47nice and tender bend test was flawless held up to its own weight now to send some of this down
01:54the
01:54hatch and make some killer pastrami sandwiches let's go
01:57you
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