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
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