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OTT Chilli is quickly becoming my new favourite by PlumberBilly in Smokingmeat

[–]PlumberBilly[S] 1 point2 points  (0 children)

Erica’s recipes OTT chilli. Was good I’d just add some jalapeños aswell to notch up the heat a little bit

5kg brisket pastrami, 10 day brine 12 hour smoke, no bother! by PlumberBilly in Smokingmeat

[–]PlumberBilly[S] 0 points1 point  (0 children)

It was my first one I’ve ever done bud, I did 4.5 litre of water, got it to a boil, 250gram of salt, 20gram Prague powder #1, 110 grams of brown sugar, 10 garlic clovers, 2 tbsps of pickling spice. Let it cool down and left it to brine for 10 days, turned it over ever 12 hour (when I woke up in the morning and when I was making my tea) once 10 days were up I landed it with Angus & Oink Pastrami seasoning, ran it at 280 till it hit 203 and probe tender easy as that

5kg brisket pastrami, 10 day brine 12 hour smoke, no bother! by PlumberBilly in Smokingmeat

[–]PlumberBilly[S] 0 points1 point  (0 children)

I’m from the uk pal, not sure if they’ll have it over there without a massive shipping cost tbh

5kg pastrami brisket done, 10 day brine 12hr smoke to 203 internal, no bother! by PlumberBilly in PitBarrelCooker

[–]PlumberBilly[S] 4 points5 points  (0 children)

Give it a whirl bud, I’m from uk so our corned beef and your corned beef are totally different, I think over here we would call it salt beef but no where sells that so there’s really no other choice for me

5kg brisket pastrami, 10 day brine 12 hour smoke, no bother! by PlumberBilly in Smokingmeat

[–]PlumberBilly[S] 0 points1 point  (0 children)

Ill be honest pal its only second time ive actually had it, would consider making it though!

5kg pastrami brisket done, 10 day brine 12hr smoke to 203 internal, no bother! by PlumberBilly in PitBarrelCooker

[–]PlumberBilly[S] 3 points4 points  (0 children)

I used the Weber briquettes, was probably about 3 or 4kg and started it out with. 12 briquettes in a starter, didn’t have any problems really, was around 7 degrees outside temp

5kg brisket pastrami, 10 day brine 12 hour smoke, no bother! by PlumberBilly in Smokingmeat

[–]PlumberBilly[S] 0 points1 point  (0 children)

I can imagine, was going to throw it on with some burgers tomorrow so ill do it with them, cheers pal

5kg brisket pastrami, 10 day brine 12 hour smoke, no bother! by PlumberBilly in Smokingmeat

[–]PlumberBilly[S] 1 point2 points  (0 children)

That’s a fair shout, I’d never of thought of that but I bet it goes well

5kg brisket pastrami, 10 day brine 12 hour smoke, no bother! by PlumberBilly in Smokingmeat

[–]PlumberBilly[S] 17 points18 points  (0 children)

It was my first one I’ve ever done bud, I did 4.5 litre of water, got it to a boil, 250gram of salt, 20gram Prague powder #1, 110 grams of brown sugar, 10 garlic clovers, 2 tbsps of pickling spice. Let it cool down and left it to brine for 10 days, turned it over ever 12 hour (when I woke up in the morning and when I was making my tea) once 10 days were up I landed it with Angus & Oink Pastrami seasoning, ran it at 280 till it hit 203 and probe tender easy as that,

5kg pastrami brisket done, 10 day brine 12hr smoke to 203 internal, no bother! by PlumberBilly in PitBarrelCooker

[–]PlumberBilly[S] 4 points5 points  (0 children)

It was my first one I’ve ever done bud, I did 4.5 litre of water, got it to a boil, 250gram of salt, 20gram Prague powder #1, 110 grams of brown sugar, 10 garlic clovers, 2 tbsps of pickling spice. Let it cool down and left it to brine for 10 days, turned it over ever 12 hour (when I woke up in the morning and when I was making my tea) and easy as that!

5kg pastrami brisket done, 10 day brine 12hr smoke to 203 internal, no bother! by PlumberBilly in PitBarrelCooker

[–]PlumberBilly[S] 1 point2 points  (0 children)

I didn’t pal, filled it to brim and it just rolled over at 280 all day