Pastrami Brisket is a must try

[SkaterSmoker]

This was my first time making this, and if you haven't tried something like this, it's a must try. It was a 12 day brine and about 13 hours on the pit. I can't believe I didn't get a picture of the sandwich! I don't think I've ever been so excited for my leftovers.

 

[jermoQ]

I like pastrami, possibly more than regular brisket. I haven't made my own ye. I always buy thr grocery store corned beef, soak it and smoke it

 

[Stingerhook]

Dang that looks good!

 

[Cat797]

It's killer for sure! I've got a brisket in the freezer that's going to be pastrami very soon......

 

[SirPorkaLot]

Homemade pastrami is amazing. Nice job!

I am smoking short ribs for Pastramied short ribs on Saturday, that I’ve been curing for the last 10 days.

 

[SkaterSmoker]

Homemade pastrami is amazing. Nice job!

I am smoking short ribs for Pastramied short ribs on Saturday, that I’ve been curing for the last 10 days.

Thank you. I was amazed how well it turned out. I can't wait to experiment with different pickling spice ratios on the next one.

Short ribs sound fantastic!

 

[NCGrimbo]

Looks good. I've got plans to get a flat into the brine this weekend.

 

[sudsandswine]

Short ribs sound fantastic!

They're delicious, I corned these myself....big fan, also of pastrami brisket.

:clap2:

 

[PitRow]

Hmm. I have a store bought corned beef flat hanging out in the freezer that I bought on sale after St. Paddy's day... I think I just figured out what I'm doing with it! :eusa_clap

 

[SkaterSmoker]

They're delicious, I corned these myself....big fan, also of pastrami brisket.

Wow, amazing photo too!

 

[NickTheGreat]

I do this for every St Paddy's day. I know it's not true pastrami and it's not really Irish. But it is delicious.


Safe the crunchy, barky bits and make a corned beef hash with runny eggs on top. Might be the best thing I've ever eaten, period.

 

[SirPorkaLot]

I do this for every St Paddy's day. I know it's not true pastrami.

How is it not true Pastrami??

It cured beef, rubbed with pastrami spices and smoked. That makes it pastrami doesn’t it?

 

[Big George's BBQ]

Looks Great I dont have the space to corn a Brisket but I do like to make Pastrami from Corn beef I have 2in my freezer I want to get a slicer before I do them so I can slice it thin enough

 

[SkaterSmoker]

Safe the crunchy, barky bits and make a corned beef hash with runny eggs on top. Might be the best thing I've ever eaten, period.

How did this not cross my mind - I love a good corned beef hash. Thank you for the idea. I'm going to skip my plan for making a sandwich tonight, and save it all for breakfast tomorrow!

 

[NickTheGreat]

How is it not true Pastrami??

It cured beef, rubbed with pastrami spices and smoked. That makes it pastrami doesn’t it?

I was more talking about me. I don't use 'true pastrami' spices when I do mine.



But it's still farking delicious

 

[Smoking Piney]

Killer! :thumb:

 

[TBASS]

This was my first time making this, and if you haven't tried something like this, it's a must try. It was a 12 day brine and about 13 hours on the pit. I can't believe I didn't get a picture of the sandwich! I don't think I've ever been so excited for my leftovers.

The pastrami looks great. Thanks for sharing. Would you mind sharing the recipe and process that you used.

 

[SMOKE FREAK]

The pastrami looks great. Thanks for sharing. Would you mind sharing the recipe and process that you used.

And how big was the brisket?

 

[SkaterSmoker]

This was my first try, so maybe other experts who've done this before can let me know what adjustments I should make. I will say though I thought it turned out really good.

It was 8-9lb prime brisket from Costco after the trim.

Recipe for the brine: 1 gal water, 350g kosher salt, 350g brown sugar, 42g pink curing salt, 45g pickling spice, 60g crushed garlic, 5lb ice.

For the rub ratio grind these ingredients together: 4 tbsp of black peppercorn, 4 tbsp coriander seeds, 1 tbsp smoked paprika, 2 tsp garlic powder, 2 tsp onion powder, 1 tsp yellow mustard seed.

I put it in a 5 gallon bucket in the fridge for 12 days with the liners below. Removed from the brine and rinsed really well with water, then applied the rub. I smoked it for 13 hours, and then a 3 hour rest.

https://www.amazon.com/dp/B07JBRTC5...XeHhbnqv7VNIJ77RyMhM00XKlW8GouUxBZ2QhsJRnHrgA

 

[Itsdone]

Nice Pastrami SkaterSmoker, that would give Katz a run for their money.