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billyray
Posts: 1,275
Started the fire this morning, it was 12 degrees outside. The brisket for pastrami has been on for 4 hours, it was a 4-1/2 lber. I will take if off in about another hour, should be 165-170 by then. Cooked @ 275 dome indirect. Here's the recipe. The diagonal marks are to remind me of the cutting direction.
http://playingwithfireandsmoke.blogspot.com/1996/05/beef-pastrami.html
Felton, Ca. 2-LBGE, 1-Small, PBC, PK360, Genesis Summit, Camp Chef Flattop, Smokefire 24, Traeger Pro Series 22 Pellet with a Smoke Daddy insert, Gateway 55 Gal. drum, SNS Kettle w/acc.
Comments
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Billyray. Was your brisket "corned". I think that corned brisket has been cured and pastrami is cured. If you used regular brisket, I'm not sure you've got pastrami.Either way, I bet it tastes great !!!!!__________________________________________Dripping Springs, Texas.Just west of Austintatious
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Nice. I've done three so far. Cure, smoke then steam was how I did em.
______________________________________________I love lamp.. -
Village Idiot said:Billyray. Was your brisket "corned". I think that corned brisket has been cured and pastrami is cured. If you used regular brisket, I'm not sure you've got pastrami.Either way, I bet it tastes great !!!!!
Felton, Ca. 2-LBGE, 1-Small, PBC, PK360, Genesis Summit, Camp Chef Flattop, Smokefire 24, Traeger Pro Series 22 Pellet with a Smoke Daddy insert, Gateway 55 Gal. drum, SNS Kettle w/acc. -
nolaegghead said:Nice. I've done three so far. Cure, smoke then steam was how I did em.
Felton, Ca. 2-LBGE, 1-Small, PBC, PK360, Genesis Summit, Camp Chef Flattop, Smokefire 24, Traeger Pro Series 22 Pellet with a Smoke Daddy insert, Gateway 55 Gal. drum, SNS Kettle w/acc. -
I want to try adding an SV step to see if I can get some to where it's so tender you don't even need teeth to chew it up.
______________________________________________I love lamp.. -
Tell me what your directions will be for time and temp. I've got another corned beef in the fridge and will give it a try with the SV.Felton, Ca. 2-LBGE, 1-Small, PBC, PK360, Genesis Summit, Camp Chef Flattop, Smokefire 24, Traeger Pro Series 22 Pellet with a Smoke Daddy insert, Gateway 55 Gal. drum, SNS Kettle w/acc.
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nolaegghead said:I want to try adding an SV step to see if I can get some to where it's so tender you don't even need teeth to chew it up.
I'm seeing where Logsdon is calling for medium brisket @ 140 for 2 to 3 days. What do you think?Felton, Ca. 2-LBGE, 1-Small, PBC, PK360, Genesis Summit, Camp Chef Flattop, Smokefire 24, Traeger Pro Series 22 Pellet with a Smoke Daddy insert, Gateway 55 Gal. drum, SNS Kettle w/acc. -
Sounds about right. I'm discovering that the older a cow gets, the more of this connective tissue there is that needs more time/temp to break down. I'd even try a small (young) packer at 135 for 2-3 days. A large packer I'd jack the temp up to 145. At least, this is from my experience with some of the toughest meat - short ribs.
I'm about to throw a questionable (for most people) packer brisket on the egg - not cured or anything, I just forgot I took it out last night to thaw and it's been sitting in my shop for 20 hours. I figure it got some nice enzyme tenderizing and probably a nice colony of somethin' I don't want to put under the microscope. (bwahahaha). This is a 8.5 pound full packer - smallest I've ever seen. Hoping it's from a young cow. Going Travis on this.
______________________________________________I love lamp.. -
I have made this recipe before and highly recommend it.
Weber Kettle, Weber Genesis Silver B, Medium Egg, KJ Classic (Black) -
I know I am a new comer and post counts hold weight but I wanted to offer my brisket-pastrami experience...
I have done 15-20 packers that I self cured. I have a used a few recipes but I have had by far my best results with an accident that I now repeat.
Using the virtual recipe (google - Virtual Weber Pastrami) I have made some really good pastrami's. The best was produced when I could not find Morton Tender Quick anywhere but a butcher gave me a bag of Sweeter than Sweet (Ham cure). I replace the tender quick with the sweeter than sweet 1 to 1 and then replace the sugar with kosher salt 1 to 1. Both of these in the cure only. The rub and the rest of this recipe remain the same.
Hopefully someone else gives this a shot.. It's worth it.
Enjoy!
Medium, and XL eggs in Galloway NJ. Just outside of Atlantic City. -
rtt121 said:I know I am a new comer and post counts hold weight but I wanted to offer my brisket-pastrami experience...
I have done 15-20 packers that I self cured. I have a used a few recipes but I have had by far my best results with an accident that I now repeat.
Using the virtual recipe (google - Virtual Weber Pastrami) I have made some really good pastrami's. The best was produced when I could not find Morton Tender Quick anywhere but a butcher gave me a bag of Sweeter than Sweet (Ham cure). I replace the tender quick with the sweeter than sweet 1 to 1 and then replace the sugar with kosher salt 1 to 1. Both of these in the cure only. The rub and the rest of this recipe remain the same.
Hopefully someone else gives this a shot.. It's worth it.
Enjoy!
______________________________________________I love lamp.. -
nolaegghead said:
Good info...now if you could translate that into relative weights....I use pink salt which is 6% sodium nitrite, balance salt. Really, the salt to sugar ratio is the big thing....the nitrite amount is generally done by meat weight.
The sweeter than sweet is actually only 0.84% sodium nitrite. The balance has some salt but is mostly sugar and maple syrup. I am not worried about the low nitrite because I have cured a full packer with only brown sugar and salt.. it worked but it was just too salty.
I agree with salt to sugar ratio being a large factor... I think that is why I like this recipe. Not sure interms of percentages how different it would be than the original recipe but I see it like this- Original recipe had a salt cure and a sugar addition for flavor. In a time of desperation I reversed this and made it a sugar cure with a salt addition.
In reality the salt addition is probably doing the majority of the curing.
Medium, and XL eggs in Galloway NJ. Just outside of Atlantic City.
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