Brisket Curing For Homemade Pastrami

Money_Hillbilly

Started the curing process for a whole 16 lb packer brisket.  Now the wait for 10 days before the smoke.

Jstroke

Man, I’m jealous. I need a spare fridge. 

Money_Hillbilly

@Jstroke When I built my outdoor kitchen I insisted on putting in a full size refrigerator. This turned out to be a fantastic decision.  I can store meat rubbed and ready for cooks, Handle overflow for leftovers and have ice without adding another ice machine. 

GrateEggspectations

Just love your outdoor setup. Spectacular. I just showed my wife, and she asked if you built it yourself. 

Money_Hillbilly

@Great_EGGspectations I did the design work but I hired a local contractor.  We made it match the house tying into the garage and matching the old Chicago bricks and cypress ceilings. I planned to do it myself but I couldn’t get the subs to respond or show up.  They don’t know how long it will take to frame and tie into the roof for example.  Why spend the time to pour a slab for an addition when you can pour a house slab and make 5x as much.  My son now builds them but he doesn’t do the roof additions. I am really happy with it I am out there every day.  My son’s bricklayer just finished an outdoor fireplace to complete the project.  Still waiting for a gas lantern and the gas logs.

Canugghead

@Money_Hillbilly all I can say is it's way nicer than our indoor kitchen 

GrateEggspectations

@Money_Hillbilly

Crazy gorgeous. Really well done. Thanks for the rundown. 

Money_Hillbilly

I started another post with the final product but here it is completed.

Jstroke

@Money_Hillbilly, thanks. Agreed 100%. The right “tool” makes a task a lot easier. Funny how elbow room and counter space and lack of “messing” up the indoor kitchen allows for creativity. No lie, it’s a beaut.

The Cen-Tex Smoker

Holy $hit…username checks out . Great cooking spot.