Quote:
Originally Posted by jonumberone
No, but I did drop a 13 pound brisket in some brine to make pastrami later in the week.
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Pulled the brisket out of the brine and gave it some rest time to let the brine equalize.
Put it on the smoker, Friday, for an overnight smoke. Finished faster than I was expecting, so I had to hold it in a cooler.
On the smoker
When it was done, I foiled and placed in a cooler. Before I served it, I steamed it for an hour and a half.
Finished product.
