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I cured a brisket for pastrami. Here’s some pics of the process.

Separated the point from the flat and trimmed most of the fat.



Cured it in a brine for 2 weeks. Here’s what it looked like when I took it out.



Rubbed it with some fresh ground toasted coriander and black peppercorns.



Smoked it at 225F until 165 IT.



Pulled it and let it rest overnight to slice the next day.









Came out great. Awesome sammie.

strami sammi. mmmm goood

Nice job!

I started doing Pastrami after doing several Texas style briskets, now my family won't let me do Texas brisket any more and will drop hints if it is too long between Pastramis.

What is your Brine Recipe? Do you pump the meat as well or just let it soak?

Looks great

George

Yes!, love that silver sheen,I too want to know the brine method and recipe.
Cheers.
Titch

Would also love the brine recipe.

Thanks

Wal

Here's the brine. I got it from a guy on another forum but I believe he got it from a book. I cant remember the author but someone else here might recognize it.

For every 5 lbs of brisket (flat or point whatever your preference)

1 gallon spring water
2 cups salt
½ cup white sugar
5 tsps pink curing salt
2 tsp granulated garlic
2 TBLSPN good grade pickling spice
2 Turkish bay leaves

I did not inject. Soaked it for 2 weeks. I've made it twice and its been very good each time.

Vindii wrote:Here's the brine. I got it from a guy on another forum but I believe he got it from a book. I cant remember the author but someone else here might recognize it.

For every 5 lbs of brisket (flat or point whatever your preference)

1 gallon spring water
2 cups salt
½ cup white sugar
5 tsps pink curing salt
2 tsp granulated garlic
2 TBLSPN good grade pickling spice
2 Turkish bay leaves

I did not inject. Soaked it for 2 weeks. I've made it twice and its been very good each time.

Thanks for the recipe it is very similar to what I use today.

Vindii, I'm four days into my pastrami curing now and looks almost exactly like yours (also using the recipe from Charcuterie). I'm used to my dry cured bacon being fairly solid but my brisket is a little floppy (more so the plate - the point feels solid). What was your experience if you remember, I know that you posted this some time ago.

Vindii - Moderators on diets shouldn't be subjected to this sort of thing - it amounts to abuse!

Oh boy, that looks good.

But, I'm going crazy; all I can think when I see that sandwich is - "I wonder how many calories there is in that?".

Doh!

Phil

No sweat Phil, it looks like most of the fat was trimmed. And the white stuff in the pictures of the sliced final product is mostly just sheen.

JerBear wrote:Vindii, I'm four days into my pastrami curing now and looks almost exactly like yours (also using the recipe from Charcuterie). I'm used to my dry cured bacon being fairly solid but my brisket is a little floppy (more so the plate - the point feels solid). What was your experience if you remember, I know that you posted this some time ago.

I would think the brisket would be a bit floppy compared to a belly. I really didnt check it much while in the brine. Just flipped it over every day or so.

I was a little scared when I pulled it out of the smoker. it felt like a piece of rubber. Thought it was junk. After slicing it nice and thin it was great though.

Thanks for bumping this. I have to make another one now. I have friend that all want some thing time. Might have to do 2 right away.

By the way did you make the bread? When I did mine a couple of weeks ago after I made a loaf of Dark German Rye bread to go along with my White rye. The Bread was a premix I got from a bulk store and it turned out great. Now when do Pastrimi I going to have to do loaf of White rye and a loaf of the Dark rye. About the only thing that is not home made now is the cheese and sourkaurt. I think I'll sitck to the meat and bread for now. I have enough hobbies and am still learning.

gsevelle wrote:By the way did you make the bread? When I did mine a couple of weeks ago after I made a loaf of Dark German Rye bread to go along with my White rye. The Bread was a premix I got from a bulk store and it turned out great. Now when do Pastrimi I going to have to do loaf of White rye and a loaf of the Dark rye. About the only thing that is not home made now is the cheese and sourkaurt. I think I'll sitck to the meat and bread for now. I have enough hobbies and am still learning.

I don't think I made the bread. I am planning to make some sauerkraut pretty soon. Was watching the recent thread about it. Need some kraut and sour heads to make sarma from.

My pastrami's coming to temp now and I'll coat and smoke overnight... Pics to come soon