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Brisket-Pastrami Question

Smokin' TSmokin' T Posts: 259
edited 9:25AM in EggHead Forum
I have a frozen flat brisket that I would like to use to make pastrami. This did not come packed with any spices or liquid. My questions are;
Can I use this cut of brisket?
Do I have to brine it?
What kind of brine solution (recipe)?
Different recipe for this cut of meat?

Thanks for any help.

Tom
Dunedin, Fl

Comments

  • Boilermaker BenBoilermaker Ben Posts: 1,956
    Yes, you can use that cut of brisket
    Yes, if you want it to be pastrami, you have to cure it. If you skip the curing part, and just go ahead and smoke it, you'll have BBQ brisket, which is also outstanding.

    I made corned beef for St. Patty's day, using Michael Ruhlman's recipe, and then smoked some of it for pastrami, using Thirdeye's technique. It's fantastic stuff.

    http://blog.ruhlman.com/2010/03/corned-beef-how-to-cure-your-own.html
    http://playingwithfireandsmoke.blogspot.com/1996/05/beef-pastrami.html

    editedIMG_5002.jpg
  • chronochrono Posts: 177
    I've used old dave's recipe a few times now and the results are amazing -->

    http://olddavespo-farm.blogspot.com/search/label/Corned%20and%20Pastramied%20Beef

    4184204626_bbf38de89f.jpg
  • Smokin' TSmokin' T Posts: 259
    Ben,

    Thanks for the response. I will skip the curing process and go for the BBQ brisket this time.

    I made the wrong choice. I should have bought the packaged corn beef brisket with the cure in the package, I hope this is correct.

    Tom,
    Dunedin, Fl
  • Smokin' TSmokin' T Posts: 259
    Thanks for sharing.

    Tom
    Dunedin, Fl
  • Boilermaker BenBoilermaker Ben Posts: 1,956
    When you buy the corned beef with the spices, what you're buying is pre-cured beef, no need to further cure them. The spice mixture is to include in the water, if you're going to braise the beef to make corned beef and cabbage.

    Most people (thirdeye's site included, if I recall correctly) say that you've got to soak the corned beef for a couple days before smoking it for pastrami. I figure if you're going to do that, you might as well plan a couple extra days into your schedule, and go ahead and corn it yourself. Taaaaasteeeey. Then again, I haven't bought the pre-corned beef, so I can't objectively compare the two.
  • Smokin' TSmokin' T Posts: 259
    Thanks for the help, I fully understand it now.

    Do you have a good BBQ brisket recipe that you would recommend? I have not gone to the search forum yet.

    Tom,
    Dunedin,Fl.
  • Boilermaker BenBoilermaker Ben Posts: 1,956
    the second link I provided was to thirdeye's site. I'm pretty sure he's got a brisket writeup in there, too.
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