I bought a large brisket from our local butcher a few weeks ago. I soaked it in a brine for about a week– in essence, turning it into a corned beef. I then applied a rub of pepper, paprika, coriander, garlic and brown sugar. I am now smoking it for around 6 hours. The end product will be– pastrami. I have not done this before.
As long as the smoker is going, and I have room, I threw in some hot Italian sausage Paula and I made in January.
So far, I like the smoker. I have never done anything like this before. Looking forward to smoking some freshly caught fish. I may end up bringing the smoker to Nantucket next Fall– for Bluefish.
The downside– I smell like smoke. Wearing old clothes. Paula is out tonight, so I may end up having a cigar, while watching the smoker. Why not? I smell like smoke anyway….