Question...

[Gonna Smoke]

...about pastrami and Pop's brine. I have an 8½ lb. brisket curing in Pop's brine. The original plan was to smoke it yesterday which was the 10th day in the cure. Well Debby has changed the plans and now I'm not sure when I'll get to smoke it.

How much longer can I leave it in the brine? Any adverse effects?

 

[JckDanls 07]

The good thing is... Pop's curing brine is an equilibrium brine... So it can't/won't be overcured or to salty... Pending the ratios you used...

 

[Gonna Smoke]

The good thing is... Pop's curing brine is an equilibrium brine... So it can't/won't be overcured or to salty... Pending the ratios you used...

Followed Jeff's TulsaJeff recipe here...

Homemade Pastrami from Brisket - The Cure - Learn to Smoke Meat with Jeff Phillips

If you've ever wanted to make your own pastrami at home for St. Patrick's day or just because you like the stuff, then the time is now. This tutorial is part

www.Smoking-Meat.com

• 1 gallon cold water
• 1 heaping tablespoon (equivalent to 1 ounce) of curing salt #1
• ¾ cup Morton's coarse kosher salt
• ½ cup dark brown sugar

We have rain forecast for the next 3-4 days. Supposedly the sun will show itself again Saturday...

 

[JckDanls 07]

Your fine... 14 days is usually the norm anyways ... .

 

[SmokinEdge]

I agree with 14 days. You are using a hybrid version with 3/4 cup salt. The Original had 1 cup and the later revised version had 1/2 cup salt, the latter much closer to equilibrium depending on the meat weight. That said, when you get ready to smoke, slice off a little first and fry test it. If it’s salty then soak in fresh water a few hours, if not then roll the smoke. Hope you guys are safe there Charles.

 

[BrianGSDTexoma]

We have rain forecast for the next 3-4 days. Supposedly the sun will show itself again Saturday...

Send some of that my way!

 

[Gonna Smoke]

Hope you guys are safe there Charles.

So far Eric, we have weathered this storm.

Send some of that my way!

Brian, I wish I had that kind of power. I'd gladly send you all you want...

 

[chopsaw]

I agree with the 14 days . That's a good time frame for fully cured and flavor . I've read threads where Pop's went up to 30 days .
I'll be watching for the finish .

Here's a variation I use for poultry .
1 gallon water
1/2 cup pickling salt
1/2 cup brown sugar
1/2 cup white sugar
1 tsp lemon extract
Mix until dissolved , then inject as much as it will hold and soak overnight .
Drain and hold in fridge for a couple hours , uncovered .
I cook indirect or on the spinner 325 or higher .

 

[Gonna Smoke]

I agree with the 14 days . That's a good time frame for fully cured and flavor . I've read threads where Pop's went up to 30 days .
I'll be watching for the finish .

Thanks Rich. This is my first time using Pop's brine. I got a good deal on a fresh trimmed brisket and after seeing a few threads on here about pastrami, I knew exactly what I was going to do with it. This is also my first time making pastrami from a fresh brisket, I've done it several times with corned beef brisket...

 

[chopsaw]

This is my first time using Pop's brine.

It's my go to on chicken . Don't do many without it .
How you going to finish the pastrami ?
I've done Al's method with a SV circulator , but Thrideye steered me to the instant pot finish . Comes out so tender that way .

 

[Gonna Smoke]

It's my go to on chicken . Don't do many without it .
How you going to finish the pastrami ?
I've done Al's method with a SV circulator , but Thrideye steered me to the instant pot finish . Comes out so tender that way .

Smoke all the way, I don't have SV or instapot

 

[Brokenhandle]

Smoke all the way, I don't have SV or instapot

Sounds like someone needs to be enabled!
And that brine Rich mentioned is awesome with poultry... we have used it many times since he told us about it.

Ryan

 

[MeatCharter]

Smoke all the way, I don't have SV or instapot

Do you plan on steaming it afterwards?

 

[Gonna Smoke]

Do you plan on steaming it afterwards?

Not really...

 

[Gonna Smoke]

Another sunny day so it's time to smoke this pastrami...

Seasoned up and got the smoker rolling some white oak...

 

[SmokinEdge]

Looks like a delicious smoke Charles. Looking forward to the finish. What is your final IT you are going for?

 

[Gonna Smoke]

Looks like a delicious smoke Charles. Looking forward to the finish. What is your final IT you are going for?

Not sure, but somewhere close to probe tender. Probably around 200°F

 

[MeatCharter]

Not really...

Should maybe save a piece and steam next day and see how you like it. I find it offers a more traditional pastrami texture.

 

[gmc2003]

Looks like your off to a great start Charles. I'm all in.

Point for sure
Chris

 

[Gonna Smoke]

Should maybe save a piece and steam next day and see how you like it. I find it offers a more traditional pastrami texture.

I might just try some...thanks for the suggestion...