Brisket 2 Ways

bgebrent · September 2018

I picked up a 16# whole packer at Costco. Trimmed about 2-3# of fat and separated the flat from the point with further trimming. Brined it all in Ruhlman’s corned beef brine. I pulled the point after 4 days to set out overnight in the fridge to develop a pellicle. Pulled the flat the next day. Coated the fat cap on the point with pepper and coriander and smoked to 150 for pastrami. I simmered the flat with pickling spices and onion for 3 hours for corned beef.

N made a quick sauerkraut and spaetzle and I made some Russian dressing to make Ruebens. Legit. Pastrami sammiches on deck.

YukonRon · September 2018

My gracious that looks awesome. One of my most favorite of all Sammies is a corned beef and pastrami.
Awesome cook. Absolutely awesome.

TideEggHead · September 2018

You had me at brisket.... and spaetzle! Fantastic cook.

Jupiter Jim · September 2018

Oh Damn!

Wolfpack · September 2018

This one tops your normal amazing posts. Well done!

caliking · September 2018

That’s a stellar lookin’ sammich, Brent.

JRWhitee · September 2018

Excellent Brent and the phone is silent....

northGAcock · September 2018

As always...you and Nicole team up for another outstanding meal.

blasting · September 2018

Way to go Brent - that's a meal I could get into.

lousubcap · September 2018

Another banquet right there. Most eggcellent.

SaintJohnsEgger · September 2018

I really need to expand my repertoire. Got to get me some CI for my Eggs so I can cook more on them instead of just grilling and smoking. I'm hesitant to use my wife's good enameled stuff on the Egg.