I used a dry cure method, incorporating the bacon cure calculator for proper salt content. I also added pickling spices, garlic powder Black pepper and onion powder in with the cure mix.
I trimmed the first brisket, separating point from flat. I was so disappointed with thickness and overall quality, I bought a second brisket. Both of these are prime, mind you. It wasn’t a whole lot better. But I made due with what I had.
Couple of trim shots of the second brisket. Like a said I was not happy with the first, so no pics.
Into the cure, each roast weighed and seasons measured, evenly distributed into 2.5 gallon ziplocks. 11 days, rotating daily.
In the meantime I made a rub from cracked black pepper, coriander, mustard seed, garlic, onion and paprika.
Sunday evening I fired up my Lang 36 patio, got it good and hot with a bed of pecan coals...
Now to rub the beef with mustard and the season blend. First I’ll do a quick fry test but I had confidence the bacon calculator and proper weight measurement would give me what I needed.
But I love that corned beef flavor so what the heck. Perfect!
And here they are on the pit. Now I knew they would cook fast, they were just so thin. But, they only took 5.5 hours, which kinda shocked me. I basted every hour or so, and rotated/flipped top to bottom, once.
Once they were finished, I wrapped in foil, let cool and then tossed in the fridge. I wanted deli style, thin sliced so I just waited until the next day and put them all on the berkel. Sure did a good job, but man oh man, it took me almost two hours to clean my slicer after that mess!!! I’m used to slicing bacon, much cleaner.
Nevertheless, here are the sliced pics. I apologize for no sandwich pics, we made some epic piled high pastrami on marble rye, melted Swiss, Russian dressing and krout. Absolutely sinful!! But we were dealing with a sick pet we had to leave at the vet, so the mood wasn’t quite right. Anyway, here’s what I’ve got...
Now we’ve got a nice mess of pastrami. Should last a while!
I trimmed the first brisket, separating point from flat. I was so disappointed with thickness and overall quality, I bought a second brisket. Both of these are prime, mind you. It wasn’t a whole lot better. But I made due with what I had.
Couple of trim shots of the second brisket. Like a said I was not happy with the first, so no pics.
Into the cure, each roast weighed and seasons measured, evenly distributed into 2.5 gallon ziplocks. 11 days, rotating daily.
In the meantime I made a rub from cracked black pepper, coriander, mustard seed, garlic, onion and paprika.
Sunday evening I fired up my Lang 36 patio, got it good and hot with a bed of pecan coals...
Now to rub the beef with mustard and the season blend. First I’ll do a quick fry test but I had confidence the bacon calculator and proper weight measurement would give me what I needed.
But I love that corned beef flavor so what the heck. Perfect!
And here they are on the pit. Now I knew they would cook fast, they were just so thin. But, they only took 5.5 hours, which kinda shocked me. I basted every hour or so, and rotated/flipped top to bottom, once.
Once they were finished, I wrapped in foil, let cool and then tossed in the fridge. I wanted deli style, thin sliced so I just waited until the next day and put them all on the berkel. Sure did a good job, but man oh man, it took me almost two hours to clean my slicer after that mess!!! I’m used to slicing bacon, much cleaner.
Nevertheless, here are the sliced pics. I apologize for no sandwich pics, we made some epic piled high pastrami on marble rye, melted Swiss, Russian dressing and krout. Absolutely sinful!! But we were dealing with a sick pet we had to leave at the vet, so the mood wasn’t quite right. Anyway, here’s what I’ve got...
Now we’ve got a nice mess of pastrami. Should last a while!
