Bought FLAT brisket by mistake

[Millberry]

I've done a couple of Points that I separated from Flats, (using the Flats for Pastrami at later dates), and I cook either of them just like I would a whole Packer Brisket. Basically what was said above, rub, inject the night before. Smoke uncovered until a certain temp, etc. The end goal is juiciness and tenderness. Maybe take some pictures? We love pictures of everyone's cooks.

OK--now I am going crazy. My next step is Pastrami! Didn't know that, Daughter sent

 

[Millberry]

I've done a couple of Points that I separated from Flats, (using the Flats for Pastrami at later dates), and I cook either of them just like I would a whole Packer Brisket. Basically what was said above, rub, inject the night before. Smoke uncovered until a certain temp, etc. The end goal is juiciness and tenderness. Maybe take some pictures? We love pictures of everyone's cooks.

OMG smoked pastrami--My daughter brought me some this week that a neghbor gave her. I did ot know you could make it on your own !!!!!!!!!!!!!!(mouth watering---my next venture)

 

[TNJAKE]

OMG smoked pastrami--My daughter brought me some this week that a neghbor gave her. I did ot know you could make it on your own !!!!!!!!!!!!!!(mouth watering---my next venture)

You'll need to get you some cure #1 before you go on that adventure

 

[Millberry]

You'll need to get you some cure #1 before you go on that adventure

OK--I am calming down...Thanks again, Charlie

 

[olaf]

Like TNJAKE says no one way, we all have different equipment. I was trying to explain to a guy a few months ago long story but his wife thought my brisket was so great and he would constantly text her and she would get back to me back and forth all day. So the next day at work I asked how it turned out and she hated it he got mad big fight she threw him out for the night. By the end of this thread you may have gone from zero to fifteen ways to do a brisket. Good luck

 

[MJB05615]

You'll need to get you some cure #1 before you go on that adventure

Among other things. And what an adventure it is. I'm still trying different methods and recipes, 5 different ones so far over the last 3 years. Smokin Al's dry brine one is the easiest I have found so far.

 

[Millberry]

I like to keep it simple.
Put your favorite dry rub on it and cook it hot and fast, 350 for three hours uncovered and two to three at 325 wrapped in foil with apple cider vinegar plus apple cider sprayed inside the foil wrap.
No water pan and pull it when it gets soft and flexible.

Why "no water pan"? Thanks

 

[Steve H]

Pastrami I've done numerous times. I cheat though. I buy a prepared store bought corned beef. Soak it in cold water for four hours, change the water a few times. Then let it rest uncovered in the fridge for 24 hours. Then rub with coriander and fresh cracked pepper. And put in your smoker at 250-275. And let it go until the IT hits 202. Then probe for tenderness. The probe should slide in out with no resistance. If not, let it smoke and check every 30 minutes until it does. This is way better then store bought pastrami.

 

[fletchlee]

Pastrami I've done numerous times. I cheat though. I buy a prepared store bought corned beef. Soak it in cold water for four hours, change the water a few times. Then let it rest uncovered in the fridge for 24 hours. Then rub with coriander and fresh cracked pepper. And put in your smoker at 250-275. And let it go until the IT hits 202. Then probe for tenderness. The probe should slide in out with no resistance. If not, let it smoke and check every 30 minutes until it does. This is way better then store bought pastrami.

thx for that prep tip; I accidentally grabbed flat cornbeef (labeling was turned down) and had no idea regarding the water soak.... so dang salty plus the fermentation. At least wife and I salvaged it with small cubes in our oumelettes and corn chowder soups.

 

[TNJAKE]

This is how I do pastrami using store bought corned beef

Pastrami Reubans and German Potato Salad

Evening smokers. Did some pastrami and had a feast today. Here goes....... Started with a Grobbels brisket flat already cured. This said flat but had a piece of point attached. Soaked in an ice bath for 4hrs changing water every hour to reduce the salt After that I dried it off and rubbed...

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