okay........all this talk lately of pastrami, got me and momma hungering.........so we picked up one.......MAN, has beef prices risen........a 5 lb brisket flat was about 3.50 lb.......ouch
Now, for you old timers.....I KNOW I include too many pictures in the steps.......but i do this for the newbies.........cuts down on questions..........BWAHAHAHAHAHA...........j/k guys.........
Okay, packaged flat picture........so you new guys now what to look for in a flat, and NOT a point........
I soaked the flat for about 40 hours to cut out the salt........some folks say that mite be too long, cause then the brisket has no salty flavor........I just salt, grab the kosher salt and add to the finished plated product.........
Patted dry, and then covered in CBP and Corriander
This next pic, I will be double posting........here and in the seafood area......this pastrami is being smoked today, to enjoy in a couple days.....tastes MUCH better rested in the fridge............so this is showing the shrimp we are smoking for toNITES supper.......Dingles shrimp recipe.......Brisket here was about 6 hours in
Pastrami sliced after a couple days rest in the fridge.............smoked at 250* using apple..........till internals of 165..........
REUBANS! ! ! .........thousand island, and kraut...........finest kind..........with some Hy-Vee Amercian Mac Salad........YUM
GOT to stop using black plates to take pics on
this is my third time doing it...........and trust me.........won't be the last........ENJOY!
Now, for you old timers.....I KNOW I include too many pictures in the steps.......but i do this for the newbies.........cuts down on questions..........BWAHAHAHAHAHA...........j/k guys.........
Okay, packaged flat picture........so you new guys now what to look for in a flat, and NOT a point........
I soaked the flat for about 40 hours to cut out the salt........some folks say that mite be too long, cause then the brisket has no salty flavor........I just salt, grab the kosher salt and add to the finished plated product.........
Patted dry, and then covered in CBP and Corriander
This next pic, I will be double posting........here and in the seafood area......this pastrami is being smoked today, to enjoy in a couple days.....tastes MUCH better rested in the fridge............so this is showing the shrimp we are smoking for toNITES supper.......Dingles shrimp recipe.......Brisket here was about 6 hours in
Pastrami sliced after a couple days rest in the fridge.............smoked at 250* using apple..........till internals of 165..........
REUBANS! ! ! .........thousand island, and kraut...........finest kind..........with some Hy-Vee Amercian Mac Salad........YUM
GOT to stop using black plates to take pics on
this is my third time doing it...........and trust me.........won't be the last........ENJOY!