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Started By
Message
I made some pastrami this weekend. Pics included.
Posted on 5/13/24 at 11:06 am
Posted on 5/13/24 at 11:06 am
After seeing S&B's thread a few months back, I decided I wanted to make my own pastrami. It turned out great. I may scale back the salt a tad in the brine next time. It was just a tad saltier than I liked.
For the brine, I used S&B's recipe:
1 gallon water
1 cup salt
1 cup sugar
2 tbsp pink curing salt
2 jars pickling spice
The rub I used was:
1/2 cup coarse ground (or cracked) black pepper
1/4 cup raw sugar
2 tbsp garlic powder
2 tbsp ground coriander
1 tbsp ground mustard
1 tbsp onion powder
I boiled the brine ingredients in about 1/2 gallon of water, then transferred it to a 1 gallon pitcher full of ice to cool it down.
Next, I trimmed the excess fat off the brisket. I like to leave about a 1/4" to 1/8" inch on. This was a packer brisket on the smaller side, but I don't remember the weight. It was only about $35-40 (not prime).
Then I put the brisket in a foil pan and covered with the cooled down brine. Next time I do this, I may buy a brining bag, because the brine didn't cover the brisket fully.
I left the brisket in the brine for about 8 days, flipping it once per day. After the 8th day, I removed the brisket from the brine and patted it dry. I added a cooling rack to the pan and put the brisket back in, then let it air out in the fridge for another day.
After it had aired out for a day, I sprayed it with olive oil and added the rub.
Onto the pit which was at 250 ish
About 6 hours in
This was probably about 10-12 hours in, just before I wrapped it. Internal temp was about 165. Apparently I did a poor just trimming one spot where rendered fat kept pooling. No big deal though.
I wrapped in butcher paper, and let it go another 5 hours or so until the interal temp came up to about 202.
I let it rest for about an hour in foil, then sliced it up. It was great. I liked the rub and I would do this again.
For the brine, I used S&B's recipe:
1 gallon water
1 cup salt
1 cup sugar
2 tbsp pink curing salt
2 jars pickling spice
The rub I used was:
1/2 cup coarse ground (or cracked) black pepper
1/4 cup raw sugar
2 tbsp garlic powder
2 tbsp ground coriander
1 tbsp ground mustard
1 tbsp onion powder
I boiled the brine ingredients in about 1/2 gallon of water, then transferred it to a 1 gallon pitcher full of ice to cool it down.
Next, I trimmed the excess fat off the brisket. I like to leave about a 1/4" to 1/8" inch on. This was a packer brisket on the smaller side, but I don't remember the weight. It was only about $35-40 (not prime).
Then I put the brisket in a foil pan and covered with the cooled down brine. Next time I do this, I may buy a brining bag, because the brine didn't cover the brisket fully.
I left the brisket in the brine for about 8 days, flipping it once per day. After the 8th day, I removed the brisket from the brine and patted it dry. I added a cooling rack to the pan and put the brisket back in, then let it air out in the fridge for another day.
After it had aired out for a day, I sprayed it with olive oil and added the rub.
Onto the pit which was at 250 ish
About 6 hours in
This was probably about 10-12 hours in, just before I wrapped it. Internal temp was about 165. Apparently I did a poor just trimming one spot where rendered fat kept pooling. No big deal though.
I wrapped in butcher paper, and let it go another 5 hours or so until the interal temp came up to about 202.
I let it rest for about an hour in foil, then sliced it up. It was great. I liked the rub and I would do this again.
This post was edited on 5/13/24 at 11:40 am
Posted on 5/13/24 at 11:08 am to SUB
Last 2 images were not loading on previous post for some reason.
Just before wrapping
Just before wrapping
This post was edited on 5/13/24 at 11:47 am
Posted on 5/13/24 at 11:09 am to SUB
quote:
I may scale back the salt a tad in the brine next time
keep the salt and soak it in water for a day, changing the water out at least 3x. will pull the salt out.
I do one too but with a chuck roast.
Posted on 5/13/24 at 11:10 am to SUB
What an incredibly work intensive way to completely f up a brisket. I hate pastrami, corned beef or whatever you call it so I recognize I'm probably in the minority.
Posted on 5/13/24 at 11:28 am to SUB
Is 202° too high if you want clean slices?
Nevermind, I googled and most recommend 202°.
Nevermind, I googled and most recommend 202°.
This post was edited on 5/13/24 at 11:35 am
Posted on 5/13/24 at 12:29 pm to SUB
I did my first Corned Beef about 2 weeks ago.
The brine, wait, and cooking took too much out of me to enjoy. I boiled it for about 4 hours, and while it came out pretty good flavor-wise, I couldn't eat it due to how much work it took to complete and the intense smell of it in my house all day. I also did not use curing salt, so the meat came out brownish color, which was not appetizing.
I would like to do pastrami next, but I do not want to do the work and not eat all of it.
The brine, wait, and cooking took too much out of me to enjoy. I boiled it for about 4 hours, and while it came out pretty good flavor-wise, I couldn't eat it due to how much work it took to complete and the intense smell of it in my house all day. I also did not use curing salt, so the meat came out brownish color, which was not appetizing.
I would like to do pastrami next, but I do not want to do the work and not eat all of it.
This post was edited on 5/13/24 at 12:30 pm
Posted on 5/13/24 at 1:00 pm to SUB
Nice job. I love to make my own corned beef and pastrami and it is a hit for the family when I do.
I will usually cut my brisket in 2 pieces when I brine it and use gallon ziplock bags placed in a big pan just in case they start to leak, but so far they haven't when I do it that way. I'll use one piece for corned beef and the other for pastrami.
I will usually cut my brisket in 2 pieces when I brine it and use gallon ziplock bags placed in a big pan just in case they start to leak, but so far they haven't when I do it that way. I'll use one piece for corned beef and the other for pastrami.
Posted on 5/13/24 at 2:13 pm to SUB
did you flip every day just because it wasn't fully submerged or is that the suggested method even if it is fully submerged?
Posted on 5/13/24 at 4:06 pm to SUB
Nice work! I did one a year or so ago that came out great.
I did a pork butt this weekend that I cured like a ham. I smoked it to an internal like a butt and made pulled ham. Came out pretty damn good
I did a pork butt this weekend that I cured like a ham. I smoked it to an internal like a butt and made pulled ham. Came out pretty damn good
This post was edited on 5/13/24 at 4:10 pm
Posted on 5/14/24 at 11:26 pm to SUB
quote:
It was just a tad saltier than I liked.
Did you eat it raw, or with mustard, kraut, Russian dressing, etc.? That may cut the salty flavor.
Damn, you've encouraged me into grabbing an order to go at Katz's in the Woodlands this weekend. So much for eating healthy.
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