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From Scratch Brisket Pastrami

DainW
DainW Posts: 159
in EggHead Forum
I wanted to post some pictures of my Mother’s Day cook. It was a fun process and definitely something I’ll do again with some minor tweaks. 

So a week ago from last Sunday, I took a 12lb choice brisket and trimmed as much of the exterior far as I could off of it. I maybe went a little too far taking the whole fat cap off which left the flat a little thin I think. I then submerged into a bribe solution that consisted of 1 cup salt, 1 cup sugar,2 teaspoons pink curing salt, a quarter cup of pickling spice, 10 whole cloves of garlic, and a gallon of water. I brined the brisket until Saturday when I rinsed it off and put it back in the fridge on a roasting pan to dry (I need to invest in some wire racks as my wife wouldn’t let me use her baking racks). 

Anyways I was up at 4am to light the egg and rub the brisket which consisted of coarse ground black pepper, raw sugar, granulated garlic, onion powder and mustard powder. Onto the egg it went at 275. I wrapped about 7 hours in when it reached the color I liked. Turned out great and made for some great rueben sammies that I grilled off on the black stone. 


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Comments

  • carrda04
    carrda04 Posts: 83
    Beautiful!
    LG BGE
    Camp Chef 2xburner

    Twin Cities, MN
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  • Carolina Q
    Carolina Q Posts: 14,831
    I made pastrami once. It was outstanding, but for some reason I never did it again. Probably the sodium content and my cardiologist. =)

    Your pics have me craving some! It's been 7 years! Surely I can have a sandwich, eh? We have a very good Jewish deli in town. I think I'll take the lazy way out and order curbside pickup.

    I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

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  • thetrim
    thetrim Posts: 11,375
    Love it!  I've only had pastrami made at the hands of @BUFFALOMOOSE.  It was amazing. 

    Yours looks great too!
    =======================================
    XL 6/06, Mini 6/12, L 10/12, Mini #2 12/14 MiniMax 3/16 Large #2 11/20 Legacy from my FIL - RIP
    Tampa Bay, FL
    EIB 6 Oct 95
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  • loco_engr
    loco_engr Posts: 5,792
    dang fine looking cook!
    aka marysvilleksegghead
    Lrg 2008
    mini 2009
    XL 2021 (sold 8/24/23)
    Henny Youngman:
    I said to my wife, 'Where do you want to go for our anniversary?' She said, 'I want to go somewhere I've never been before.' I said, 'Try the kitchen.'
    Bob Hope: When I wake up in the morning, I don’t feel anything until noon, and then it’s time for my nap
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  • CornfedMA
    CornfedMA Posts: 491
    Love me some pastrami! 

    @Carolina Q I made some at the beginning of quarantine. Came out really good. I’d be more than happy to share in the rewards. I have some vac sealed frozen stuff ready to go. I’ll drop it off at your door. I usually do 90-100 nights a year on the road so I’m climbing the walls. Delivering pastrami is quite literally the perfect excuse to get back out on the road! 
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  • Daddyshack
    Daddyshack Posts: 182

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  • paqman
    paqman Posts: 4,815
    @DainW @Daddyshack Beautiful!!!

    ____________________
    Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage. •Niccolo Machiavelli
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