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Brisket Pastrami - Q View

post #1 of 13
Thread Starter 

Hey everyone.  First Q-View post, but i have been active in the "Other Builds" section showing off my smoker build.

 

Everyone has been nice.  Thanks for the warm welcome.

 

 

 

 

Sorry no pics of the brine phase.  Used Pop's brine with 3 T McCormick Pickling Spices.

 

Soaked and spiced last night before bed.

 

Pulled them out this AM to dry a bit:

 

 

 

On the Q for 3 hours @175.  Upped to 200.

 

More to come...  Will take another shot here after a few hours @200.

post #2 of 13

Looks good so far

Richie

post #3 of 13
Thread Starter 

 

Rolling right along.

post #4 of 13
Thread Starter 

Money Shot:

 

Looks great!  Way too salty.

 

Always do a fry check before smoking cured meats.

 

Lesson learned.

 

I was too aggressive with my first try at pastrami.  Should have just experimented with a small amount first.

 

post #5 of 13
Looks tasty! Using Pop's brine I typically go lighter on the salt, just our preference. Typically go with 1/3 cup salt.
post #6 of 13

Looks good I have had them come out salty myself

 

Richie

post #7 of 13
Quote:

Sorry no pics of the brine phase.  Used Pop's brine with 3 T McCormick Pickling Spices.

 

Soaked and spiced last night before bed.

 

Pulled them out this AM to dry a bit:

 

 

I have a question just for my own information, as I have not tried curing my own corned beef / pastrami yet.

 

How long did you brine the brisket for?

 

Your results look great, sorry to hear it was too salty, hope you can get the salt adjusted right for your next go.

post #8 of 13
Thread Starter 

I used pop's brine for 1 gallon.

 

The recipe calls for 1/3 to 1 cup of salt.  I used the full 1 cup.

 

12 days in the brine.

post #9 of 13
Thread Starter 

Thanks for the words of wisdom.  Always going on the low side for salt from now on.

Quote:
Originally Posted by dirtsailor2003 View Post

Looks tasty! Using Pop's brine I typically go lighter on the salt, just our preference. Typically go with 1/3 cup salt.
post #10 of 13
Quote:
Originally Posted by all5n View Post

Thanks for the words of wisdom.  Always going on the low side for salt from now on.

As you mentioned the fry test would have been your savior. You could have soaked the brisket to remove salt. Adding a potato or two to the water will help. Cook the taters after and they will have a nice spices flavor!
post #11 of 13
Thread Starter 

Actually, all is not lost.

 

The first brisket was much thinner than the other 2, which were about twice as thick.

 

These thicker briskets are only moderately salty and turning out to be edible.

 

But the lesson to be learned here is that each cut needs its proper time in the bath.  Will still use way less salt in the brine next time though.  And do a fry/taste check.

 

Money shot:

 

post #12 of 13
Thread Starter 

Hmm, i will try using the salty stuff in my pinto beans.  I bet that will give it some nice flavor.

post #13 of 13
I have had the same experience. Did a Pop's brine pastrami that was way too salty. The full cup of salt is perfect for belly bacon in my opinion but for some reason it makes the pastrami too salty. I've tried half a cup and liked it. Could probably do a 1/3 next time. I always fail to remember that salt is one of those flavors you can always add to meat after it's been cooked.

Your pastrami does look delicious. It's not a total loss. Fry up some of the salty batch and put it in eggs with some potatoes peppers and onions. Pastrami hash! Just don't add salt to the other ingredients.
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