Scared of Brisket - how about Pastrami and HELP! QView

Discussion in 'Beef' started by workoutchamp, Aug 16, 2008.

  1. Ok, that's a lot of info in one title - I'll make it brief (I promise).

    I am a bit scared of brisket - seems like the trickiest of all chunks of dead stuff. So, I tried a corned beef (much smaller and quicker - and super flavor), and it was WON-DER-FUL! I look like a genius.

    Here's what I do - and PLEASE tell me if I should be doing something better/different/etc.;

    Get the corned beef from Wally or Kroger
    wash the slimey stuff off
    shake the spice pack over it
    take peppercorn melange and beat the hell out of it in a ziploc to crush it
    shake that over it - almost like a blackening (do not add salt - has plenty)
    stick it in the Lang at 225-ish
    wrap it at about 3hrs with the Texas Crutch (HD aluminum foil)
    cook another 3 hrs, slice it and OMG!!!

    Now, I need some feedback - I need someone to tell me to stop being a sissy-as* and do a brisket and I need feedback on doing this Pastrami thing any differently or better tricks.

    Best, Brad

  2. dangerdan

    dangerdan Meat Mopper OTBS Member SMF Premier Member

    Nothing to fear here... In my opinion cooking with your lang compared to the charbroil I use you'd have a much greater advantage.
    Get the biggest honkin brisket you can find, inject it, rub it, wrap & rest overnight, and the next morning before you have your coffe fire up the cooker and letterip! I think you'll suprise yourself.

    That pastrami looks good! I'm thinking about trying that one myself......

    Mah hands are a shakin.......Gotta,,,, Find,,,, some meat.....
  3. blacklab

    blacklab Master of the Pit SMF Premier Member

    Nice looking pastrami [​IMG]

    No differance in a brisket or corned beef except seasoning. If you can make pastrami you sure as hell can cook a brisket [​IMG]
  4. ronp

    ronp Smoking Guru OTBS Member SMF Premier Member

    What he said.

    Good luck!

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