winter pastrami

[netspyder]

ok ... so, i love me some pastrami. so, i took those 2 briskets that came off that cow i bought. stay tuned for updates ... again, thanks pops for the recipe. RIP pops.
they came from the butcher looking like this:

after trimming, they looked like this:

like, thinnest briskets ever. anyway - going to brine them for ... 2 weeks ... plus a few days. then i'll smoke them and see how they turn out

 

[JLeonard]

in for the ride....

Jim

 

[Brokenhandle]

Me too! Haven't made pastrami for a long time.

Ryan

 

[MJB05615]

Staying tuned to see how it goes.

 

[crankybuzzard]

You're going to love what you create! Only suggestion I would make is to move the meat around every couple of days or you could get some "spots" that look funny. There won't be any issues with the meat, but the look is weird to some people.

Looking forward to seeing how it turns out for you.

 

[flatbroke]

Heck yeah. Look forward to the end.

 

[DRKsmoking]

Sounds good , in for the show, with my bread and mustard in hand waiting

David

 

[netspyder]

You're going to love what you create! Only suggestion I would make is to move the meat around every couple of days or you could get some "spots" that look funny. There won't be any issues with the meat, but the look is weird to some people.

Looking forward to seeing how it turns out for you.

yeah, last batch i made i didn't move around at all... like, half of every roast i had in there turned out like roast beef instead of corned beef. still delicious.

 

[edmonds]

twiddle ... twiddle ... twiddle ...
I guess we gotta wait a couple of weeks.

 

[crankybuzzard]

That's another good reason to inject the brine/cure into the meat as well. It can then cure from the inside out as well.

It's also a good practice to move the meat around every couple of days to make sure your solution isn't getting ropy.

 

[netspyder]

oof. 15 degrees outside. gonna be a cold cook. my goal is 5pm serve time tomorrow. hope to pull them at ... 1pm. all seasoned up and on the pit.

now we wait. take in all the smells.

 

[crazymoon]

NS, Looking good!

 

[millerbuilds]

oof. 15 degrees outside. gonna be a cold cook. my goal is 5pm serve time tomorrow. hope to pull them at ... 1pm. all seasoned up and on the pit.
View attachment 686154View attachment 686155

now we wait. take in all the smells.

Looking good!

- Jason

 

[netspyder]

overnight it was.... 3 ... degrees outside. every time i opened the fb to add fuel i lost 50 degrees in the cc, so that sucked. the smaller one came off right around 1... probing tender and right around 199 internal. into the cooler it went to hang out till 5. the other one was maybe 10 degrees behind it, so maybe another 20 minutes and it should be done.

hopefully they're edible. when i wrapped them, they felt pretty firm - more firm than previous briskets.

 

[netspyder]

there. napping. which is what i'm going to be doing after a nice inferno shower...

and, when i say it's cold out... i mean it...

 

[chopsaw]

Lol . I was just outside . I know exactly what you mean .

 

[netspyder]

well, that turned out better than i expected. saltier than i'd prefer but not enough to ruin the flavor. you know it's going to be good when you make the first cut and have to scramble to get it mopped up before it hits the floor. i'll post some pics tomorrow when i go to cut up the 2nd one.

 

[netspyder]

it loses some of that 'wow' factor when it's sliced the next day compared to when it's fresh. but still tastes delicious!

 

[Culinary Otter]

I'd still give it a wow! Looks great.

 

[MJB05615]

Looks great as said above. Great work.