Brisket pastrami

Discussion in 'Geek Recipes' started by sgtraven, May 5, 2015.

  1. sgtraven

    sgtraven Member

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    Trim the brisket
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    Cure/corn the flat for a week
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    Soak for a day to remove salt
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    Apply pepper/coriander mix
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    Cold smoke for 4 hours then hot smoke to 203 with 155 Texas crutch
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    Allow to cool then carve. It was the perfect mix of fall apart and stay together. Can't wait to do a Reubens
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  2. hoonda75

    hoonda75 Member

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    Awesome, need a salivating emoticon :thumbup:
     
  3. JugV2

    JugV2 Member

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    I am sofa king jealous!

    Good work. Love a bit of pastrami.
     
  4. OP
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    sgtraven

    sgtraven Member

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    cheers guys, "REAL" brisket pastrami is lightyears ahead of most of the stuff you get in australia.
    I was trying to get something close to what would be served in a traditional Deli like Katz in NY and it came pretty bloody close :)

    Next up sauerkraut, Rye and Dijon
     
  5. JugV2

    JugV2 Member

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    How would you slice it? My only experience is of course the wafer thin sliced stuff from supermarkets.

    Would you do it thick by hand or use a slicer?
     
  6. scon

    scon Member

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    Mm... I usually hot smoke and steam. So this is basically a raw, cured product? What's the texture like?

    Great looking cut of meat btw.

    Edit: Ah, I see you cold then hot smoke.
     
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    sgtraven

    sgtraven Member

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    Texture is great. Curing defiantly makes the cells more dense but when heated the product isn't too far off that of a normal cooked piece of brisket. I took off at 203 but I think next time I will go with a little less so that it can be post steamed and "finish off" the cook.
    Taste is great cold and I'm looking forward to heating it up tonight.

    Colour is incredible
     
  8. scon

    scon Member

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    What's your cold smoking setup? I'm going to set one up in the near future, basically an aquarium pump smoke gun thing.
     
  9. underskore

    underskore Member

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    that looks so delicious I'm seriously salivating and knowing that you're in the same suburb as me I'm having thoughts of stalking you, breaking in and stealing the meat... why did i reveal my plan I'll get caught for sure now :confused::lol::Paranoid:
     
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    sgtraven

    sgtraven Member

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    Cold smoke using the amaznsmoker then on the yoder ys640 for hot smoke
     
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    sgtraven

    sgtraven Member

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    made another Pastrami

    The guys at Iron Bark bbq thew me a bone last week with an O'Connor brisket they received in an order.
    As they are a cape grimm place and the oconnor wasnt the best brisket going around they let me have it.

    With the mother in laws 60th coming up i thought id cook something a little different and proceeded to brine it.

    In hindsight it should have brined for 2 weeks but close enough is good enough.

    The brisket
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    Boiling the brine and then cooling it down
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    Brisket in the brine.
    I placed skewers under it to allow the brine to contact the meat all the way around.
    In hindsight i should have injected the brine to speed up the process.
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    Out of the brine
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    Rubbed with mustard
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    Forgot to take one with the pepper and coriander
    Wrapped in gladwrap
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    On the smoker at 225 for 14 hours
    Ran the alleblak pit on heatbeads and plum wood. Held temp quite well
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    The carving
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    The best decision i made was no waterpan in the smoker and leave it unwrapped for the entire cook.
    The meat turned out better than i had hoped and hada fantastic bark
     

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