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Main Boards => Recipes/Grilling/ Barbecuing/Smokers => Topic started by: Mad Max on August 27, 2014, 04:11:00 PM
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Anybody make Pastrami from Brisket?
I used CAB brisket and separated the point from the flat, removed some fat and cured it.
When I cook BBQ Brisket in competition I cook to 190/200 internal temp. always tender
I cooked my pastrami to 170 ,not tender
The 20 day pink salt cure is suppose to make it tender.
What are your thoughts??
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To tenderize a brisket, it needs to get to 190 -195 internally. I don't know about the pink salt to tenderize it. I know that when Deli's cook pastrami, they rub/cure them, then smoke them, then put them in a steamer to get them tender. Not sure if they smoke them long enough to get to 190-195, or just enough to get a light smoke flavor profile. Pretty sure the steaming process get them tender.
You might try a rub/cure, light smoke, then put the brisket on a rack in a deep pan, with some liquid (beer, cider, water, etc...) on the bottom. Cover tight with foil and place in a 350 oven for about 3 hours. Check for tenderness.
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Pink salt has Sodium Nitrite in it which is a curing salt
The brisket was cured (submerged in a curing water mixture of spices) for 20 days
I am going to pressure cook a hunk of it with water in the bottom and see if it gets tender.
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I've used this recipe pretty much to the letter on my big green egg and it produces phenomenal results. It uses store cured corned beef and I typically make whenever I see the store running a sale ( always happens after New Years and St Parricks day)
http://playingwithfireandsmoke.blogspot.com/1996/05/beef-pastrami.html
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Thanks for the link. I did not know how long to pressure cook it. Will try again in the morning And post some pictures
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Thanks for the help
I pressure cooked it for a total of 45 min. today
Awesome
(http://i1293.photobucket.com/albums/b593/osagemark/100_0512_zps5d096a63.jpg) (http://s1293.photobucket.com/user/osagemark/media/100_0512_zps5d096a63.jpg.html)
As I said before I wet cured my whole brisket (divided the point from flat) for 20 days with Alton Brown's recipe, and a pastrami rub from About.com, and the curing salt.
Here are the links if you would like to see or (make it from raw meat)
Question--- what other cuts of meat work well??
:confused: :confused:
I left out the saltpeter from alton"s recipe and used the speed cure and went the pastrami rout
And left the salt out of the pastrami rub because I did not soak the brisket before smoking.
www.foodnetwork.com/recipes/alton-brown/corned-beef-recipe.html (http://www.foodnetwork.com/recipes/alton-brown/corned-beef-recipe.html)
bbq.about.com/od/rubrecipes/r/bl20223b.htm
www.askthemeatman.com/speed_cure.htm (http://www.askthemeatman.com/speed_cure.htm)
Thanks again guy's
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I don't think I've ever found a recipe of Mr. Alton's that I dislike! I've really been wanting to make venison pastrami.
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Mark, Though I have only made pastrami once, it is just corned meat that is smoked as far as I know. I have corned a lot of wild game. Bear is fantastic. I have also corned Elk, Moose, Deer and Goose breast. The one I didn't particularily care for was the Goose Breast. Everything else was great and is always a hit at parties or shooting events. I always use a dry cure recipe I got from the Morton Salt Company as it uses their curing salt. Most any cut of meat will work for corning. With the dry cure, it is cured in a zip-loc bag in the frig for 5 days per inch of thickness. As far as I am aware, the curing salt is for preservation and does not provide any tenderizing effect - that is provided by slow cooking after the curing is completed.