Scared of Brisket - how about Pastrami and HELP! QView

[workoutchamp]

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

 

[dangerdan]

Nothing to fear here... In my opinion cooking with your lang compared to the charbroil I use you'd have a much greater advantage.
Get the biggest honkin brisket you can find, inject it, rub it, wrap & rest overnight, and the next morning before you have your coffe fire up the cooker and letterip! I think you'll suprise yourself.

That pastrami looks good! I'm thinking about trying that one myself......

Mah hands are a shakin.......Gotta,,,, Find,,,, some meat.....

 

[blacklab]

Nice looking pastrami

No differance in a brisket or corned beef except seasoning. If you can make pastrami you sure as hell can cook a brisket

 

[ronp]

What he said.

Good luck!