00:00All right, smoked pastrami burn-ins, wrapped in bacon.
00:03Yes, please send them right down my hatch.
00:06So here is the pastrami burn-in.
00:08It's still got a little bit of the flat on the top,
00:11so we want to make sure we're just using the point of this brisket, a.k.a. pastrami.
00:17So there's the piece of the flat being removed, all the fat.
00:20I just want to cube these up to like one-inch cubes.
00:23This is where the internet says, wow, that looks dry.
00:27Look at the glisten.
00:29Yeah, it's so dry, you're going to choke on it.
00:31Anyways, I want to cut these into about one-inch cubes.
00:35I like to use two pieces of bacon on my brisket burn-ins, pastrami burn-ins.
00:41You go one way, you go the other way.
00:42Make sure the flaps end up at the bottom so you don't have to use any toothpicks.
00:47That is the key.
00:48So there we go, the perfect wrapped pastrami.
00:51I'm going to use my Kendrick BBQ all-purpose rub on all sides.
00:56275 degrees for about an hour.
00:57Once that bacon's already crisping up, there we go.
01:00I like to put the barbecue sauce on as well, just to heat it up because it's easier to work
01:05with hot barbecue sauce than cooled or room temp barbecue sauce.
01:09So now that it's thinned out, I've got my gator cup.
01:13We're just going to pour this all over these burn-ins.
01:17And now they'll go back on the Traeger, same temp, 275, for about 15, 20 minutes to tack that barbecue
01:24sauce up.
01:25And that is it.
01:26The best treat you'll ever have.
01:28So cool them down for a little bit.
01:31Look at the inside.
01:32I know you're going to say that looks so dry.
01:35Yeah, sure, buddy.
01:37Sitting on the hatch, these did not suck.
01:41I know you're going to say that looks like a little bit.
01:41But I can't do it.
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