Another pastrami

ncmoose · Mar 18, 2017

Decided to brine a brisket flat for corned beef and then smoke some pastrami.
(Hope this works, I'm haven't mastered the image thing)

Brisket after 4 days in brine.

Rub applied.

After 6 hours at 225 to a temp of 160. Vacuum packed for the sous vide.

Of course a loaf of homemade rye.

sliced and plated

DBBQ · Mar 18, 2017

All I can say is "wow"

daninnewjersey · Mar 18, 2017

Could you tell us a little more about the brine you use?

Ayvatr · Mar 18, 2017

daninnewjersey said:
Could you tell us a little more about the brine you use?

^^^^^^This :thumb:

smoke ninja · Mar 18, 2017

Looks great. That cured in 4 days?

jsperk · Mar 18, 2017

Looking real good. I hope mine looks that good.

I smoked one on pellet grill yesterday. I put in sous vide today, for tomorrow for dinner.

ModelMaker · Mar 18, 2017

To the untrained eye it looks like your cutting with the grain causing those sliver looking things?
Ed

Big George's BBQ · Mar 18, 2017

That looks good How about a review

ncmoose · Mar 18, 2017

ModelMaker said:
To the untrained eye it looks like your cutting with the grain causing those sliver looking things?
Ed

Yeah, more halfway between with and across. I changed my angle after I cut those. Both were really tender. I don't usually work with just the flat and I got disoriented.:doh:

ncmoose · Mar 18, 2017

Ayvatr said:
^^^^^^This :thumb:

The one I used was this:

1 gallon water
2 cups Kosher salt
5 teaspoons pink curing salt*
3 Tbsp pickling spices
1/2 cup brown sugar

Only I halved that because I didn't need that volume as I brined it in a 2 gallon ziplock bag. I was worried 4 days wasn't enough but I massaged and flipped it daily and it did the trick.

ncmoose · Mar 18, 2017

Big George's BBQ said:
That looks good How about a review

It was really good. I'd done one previously with a store bought corned beef and corning it myself was a definite improvement. Only thing I'd do differently would be to soak it in water longer after the brine. I did eight hours changing the water once at 4. I'd probably do a full 24 hours as it was still a bit too salty.

And the King Arthur sandwich rye recipe is great too.

Holyp · Mar 19, 2017

Looks great, how long did you Sous vide it and at what temperature?

OferL · Mar 19, 2017

Very nice looking pastrami!

ncmoose · Mar 19, 2017

Holyp said:
Looks great, how long did you Sous vide it and at what temperature?

5 hours at 195

Another pastrami

ncmoose

is one Smokin' Farker

DBBQ

is one Smokin' Farker

daninnewjersey

Babbling Farker

Ayvatr

is one Smokin' Farker

smoke ninja

somebody shut me the fark up.

jsperk

Babbling Farker

ModelMaker

Quintessential Chatty Farker

Big George's BBQ

somebody shut me the fark up.

ncmoose

is one Smokin' Farker

ncmoose

is one Smokin' Farker

ncmoose

is one Smokin' Farker

Holyp

Well-known member

OferL

is Blowin Smoke!

ncmoose

is one Smokin' Farker

Similar threads