Pastrami Burnt Ends using store bought Corned Beef ,homemade Mustard BBQ Sauce

[Music][Music]walking behind a garage barbecue todaywe’re gonna be taking store-boughtcorned beef which is an abundance in thestars or on this time of the year ifwe’re gonna be turned into pastrami nowonly pastrami we’re gonna be turningthis up into some burnt ends we’re gonnabe using a rope that we made ourselvesit’s gonna 1/2 a cup of coarse groundblack pepperquarter cup sugar in a row 2 tablespoonsof garlic powder 2 tablespoons ofcoriander 1 tablespoon of ground mustardtables to an onion powder and 1/2 atablespoon will smoked paprikaunless it’s pretty heavy on the peppergive me something to one of our shakershere we’re gonna get this quarter notereal good we did soak this corned beeffor over 24 hours and water that draw alot of salt we change the water a fewtimes when we’re doing it just hit allthese sites here evenly you can gopretty heavy too longstrong smells real goodcut that down a little bitshake it all the sideswe’re gonna let the same hangout I’mgonna get that girl ready to go meet youout of the girllet’s check in at an hour in sender that265 were at 263 now internal 119 stickpeak looking pretty good here smellingfantastic already shut it check back inwith in the P let’s put together offyellow mustard barbecue sauce I’m gonnabe putting on our burnt ends we use athird of a cup yellow mustardhalf a cup of honey I’m using Ahmetawanee some flour – my mother signs itto meit’s got a sweet fruity like a slightcaramel taste so a quarter cup of brownsugar 1/2 a cup apple cider vinegarthere’s going to a post booms of sweetemotion barbecue sauce from smoky Okiesteaspoon garlic powdera couple hits of Texas gunpowder fromyour shuttle buses it’s a jalapeno and alittle bit of my chicken rub this allgoing together Incorporatedlet’s give that a little taste[Music]it’s perfect with that I’m gonna putthem in the fridge let it chill out fora while back in a little while I’m gonna- oh is it right – 51:47 a tunnel take apic looking real good it’s gonna give usa quick 140 on 147 internal 165 we’regonna wrap this alright we’re back wehit 165 internal will be pulling thisdropping it in the pan a little bit ofbeef broth into itwrap it up it’s going back in soon[Music]that is looking pretty damn good to meit’s going to make a little bit of steamwhen the temperature gets real tender[Music][Music][Music]I’m gonna go I’m gonna check it outaround 205 be back all right back let’sget this sliced up sauced up and back onthat smoker hold it at 205 so yeahthis is looking good[Music]that is looking goodit’s very juicyI’m gonna be a little bit big but Idon’t work on just finewe use the point cut put some fat inthere try to load them in here we’ll seewhat the ball cup it’s gonna taste ofthis oneand that is good it’s definitely good alittle bit small with thesewitty of some of the drippings we havehere then you get it from the bottom soI’m gonna get mostly juice you reallyisn’t itand some of their barbecue saucelet me meet up earlycompanylet me look some around[Music]I’m going back on the smoke of aboutanother 15 20 minutes let that set seeyou in a few let’s check them off yeahlooking goodyou been on for about 35 minutes see youinside when we play them up all rightwent back and we’ve done these pastramiburnt ends came off excellent it’s gonnaclose up in there just cook with six anda half hours total of cook time then Itook them all cubed them when I hit 205dollar a probe 10 there cube them up 45minutes with the sauce back in thatsmoker and as we gotthanks for watching catch you next time