(http://i1070.photobucket.com/albums/u495/johnnyandsheri/20170225_173859_zpsvlwzlqup.jpg) (http://s1070.photobucket.com/user/johnnyandsheri/media/20170225_173859_zpsvlwzlqup.jpg.html)
Hey Guys,
I bought this Brisket today, have any of you had experience cooking these?
Since it is already corned I would apply a pastrami rub and make pastrami from it.
Quote from: KyNola on February 26, 2017, 07:36:26 AM
Since it is already corned I would apply a pastrami rub and make pastrami from it.
Wont be to salty will it?
Soak it in fresh water in the fridge for 8 hours or so to desalinate. Add rub and refrigerate for a couple of days before smoking, chilling, and steaming.
Quote from: Ka Honu on February 26, 2017, 11:44:34 AM
Soak it in fresh water in the fridge for 8 hours or so to desalinate. Add rub and refrigerate for a couple of days before smoking, chilling, and steaming.
Perfect! Thanks for your advice guys, any suggestions for rubs? Ive got some Jans rub there but not sure if its the appropriate rub to use.
This is the rub from Habs pastrami recipe,it's a good one
Dry Rub Ingredients:
3 TBS. coriander seeds (4 TBS. if you don't have white peppercorns).
2 TBS. black peppercorns
2 TBS. yellow mustard seeds
1 TBS. white peppercorns
2 TBS. of granulated garlic
Makes enough rub for one brisket flat.
Smoking/Cooking Directions:
Combine the first four ingredients, and coarsely grind in a spice grinder
or coffee grinder. Pour ground mixture into a bowl, add the granulated
garlic and remix. Apply the dry rub to the brisket generously, working the
rub into the meat by pressing it in with the palms of your hands. Air dry
in the refrigerator for 4 to 8 hours, or overnight before before placing
it in the smoker.
Thanks Cathouse Willy, much appreciated!
Hey Guys,
I've got This Brisket in the smoker ( just put it in) Wondering about the vent? I know for most things it is supposed to be open to let moisture out. open or closed in this situation?
thanks
Johnny.
I keep wide open for everything to keep moisture out.
Thank you watchdog!
(http://i1070.photobucket.com/albums/u495/johnnyandsheri/20170301_172601_zpskeffu7uv.jpg) (http://s1070.photobucket.com/user/johnnyandsheri/media/20170301_172601_zpskeffu7uv.jpg.html)
(http://i1070.photobucket.com/albums/u495/johnnyandsheri/20170301_172601_zpskeffu7uv.jpg) (http://s1070.photobucket.com/user/johnnyandsheri/media/20170301_172601_zpskeffu7uv.jpg.html)
(http://i1070.photobucket.com/albums/u495/johnnyandsheri/20170301_180013_zpsonkm6hkw.jpg) (http://s1070.photobucket.com/user/johnnyandsheri/media/20170301_180013_zpsonkm6hkw.jpg.html)
(http://i1070.photobucket.com/albums/u495/johnnyandsheri/20170301_172746_zpsmg3qplfq.jpg) (http://s1070.photobucket.com/user/johnnyandsheri/media/20170301_172746_zpsmg3qplfq.jpg.html)
A few photos of finished product, thanks to all who helped guide me through the process! I was happy with the results.
Looks really good Johnny, but how does it taste? Nice colour and just a little fat for flavour smothered with mustard. Are you married??
Just wondering Johnny what cut of beef brisket did you use? It looks really tasty and juicy.
Quote from: Edward176 on March 02, 2017, 07:38:04 AM
Looks really good Johnny, but how does it taste? Nice colour and just a little fat for flavour smothered with mustard. Are you married??
Haha Ed,
Taste was great! just a tad salty for my liking and I'm a Newfoundlander lol.. I soaked it in fresh water for 10 hours, next time I think I would soak for 15 hours.. maybe even longer.
If I had my time back I would have sliced some on the deli slicer nice and thin for sandwiches.. I can taste in now,,, Rye bread, corned beef, sauerkraut and swiss!!
Photo of me, my wife and lil guy :)
puts a face to the name ;)
Johnny.
(http://i1070.photobucket.com/albums/u495/johnnyandsheri/Christmas%202016_zpsr8mpoosx.jpg) (http://s1070.photobucket.com/user/johnnyandsheri/media/Christmas%202016_zpsr8mpoosx.jpg.html)
Quote from: Edward176 on March 02, 2017, 10:55:26 AM
Just wondering Johnny what cut of beef brisket did you use? It looks really tasty and juicy.
Not sure as to what cut of Brisket it was Ed, All I can say is that it come in a vac sealed bag as in the photo on top of this thread.. Didn't look the best of it when I first looked at it lol
I will see if I can post a picture of it before it was cooked and maybe you can tell from that.
Quote from: Johnny on March 02, 2017, 11:36:54 AM
Quote from: Edward176 on March 02, 2017, 10:55:26 AM
Just wondering Johnny what cut of beef brisket did you use? It looks really tasty and juicy.
Not sure as to what cut of Brisket it was Ed, All I can say is that it come in a vac sealed bag as in the photo on top of this thread.. Didn't look the best of it when I first looked at it lol
I will see if I can post a picture of it before it was cooked and maybe you can tell from that.
(http://i1070.photobucket.com/albums/u495/johnnyandsheri/20170228_181810_zpsp1hmuele.jpg) (http://s1070.photobucket.com/user/johnnyandsheri/media/20170228_181810_zpsp1hmuele.jpg.html)
Your pastrami looks really good, and appears to be really juicy. It looks like the point. I can't translate French, but it appears from your first post that the packaging state "point".
Quote from: Habanero Smoker on March 02, 2017, 01:27:21 PM
Your pastrami looks really good, and appears to be really juicy. It looks like the point. I can't translate French, but it appears from your first post that the packaging state "point".
I googled a French English dictionary Habs and the word pointe means "tip"
Thanks.
It hard to tell which cut it is, but looking at the shape and marbling, it's probably the point section of the brisket.
Thanks Johnny. I showed your pics of the Brisket to my wife and I think she loves me all over again, especially after I told her I can do that.. You have a lovely family Johnny, You are a lucky man :)
Quote from: Edward176 on March 03, 2017, 11:02:16 AM
Thanks Johnny. I showed your pics of the Brisket to my wife and I think she loves me all over again, especially after I told her I can do that.. You have a lovely family Johnny, You are a lucky man :)
Thanks for the kind words Ed, I do consider myself extremely blessed! Especially for my wife putting up with all my hobbies lol.
Johnny -
Just to clear up any confusion (if there is any), in the US what you started with is known as corned beef which is a cured piece of (usually) brisket (but could be bottom round/silverside or whatever). You then made that into pastrami by adding rub and smoke.
When we refer to "brisket" we usually mean the raw cut which can then be smoked, corned, stewed, braised, etc. The only reason I say any of this is that every time I see your post with the title "Brisket," my first thought is that we're talking about its most common meaning on a smoker forum - smoking an uncured brisket.
The confusion is obviously mine and has been clarified by my Canadian houseguests who astutely observed that I speak neither "Eh" nor "Newfie."
In any event, you done good.
Quote from: Ka Honu on March 04, 2017, 10:59:11 AM
Johnny -
Just to clear up any confusion (if there is any), in the US what you started with is known as corned beef which is a cured piece of (usually) brisket (but could be bottom round/silverside or whatever). You then made that into pastrami by adding rub and smoke.
When we refer to "brisket" we usually mean the raw cut which can then be smoked, corned, stewed, braised, etc. The only reason I say any of this is that every time I see your post with the title "Brisket," my first thought is that we're talking about its most common meaning on a smoker forum - smoking an uncured brisket.
The confusion is obviously mine and has been clarified by my Canadian houseguests who astutely observed that I speak neither "Eh" nor "Newfie."
In any event, you done good.
Hi Ka Honu,
I would love to try making this again from a fresh cut, I'm going to keep my eye out to get some! Maybe easier to buy this in the city but can't get it where I live. I would love a vacation in Hawaii!! Your Canadian guest are a lucky bunch!! If ever near ill have to teach you some Newfie slang,, Eh b'y!!
Johnny.
Johhny, followed same recipe and made 2 briskets , turned out amazing. Looked just like your photos. My entire family loved them so much, now I am told I have to make them regularly for family get togethers. Keep on smoking 😁
Sent from my XT1563 using Tapatalk
Excellent! Glad to hear you had good success!!
Welcome to the Forum :)
Hi Johnny, made my brisket yesterday in the oven (weather was too cold to smoke). I'm glad I read here to soak the meat, after brining, for 8 hours in the fridge. I can see it would have been too salty. We ate about half the brisket and the rest is in the fridge resting and I'll be shaving it for cold cuts tomorrow. I can see how it'll be great tasting after smoking. Thank You Everyone.
BTW, I was looking for instructions on posting poto's but can't seem to find it. If anyone can please re-post it AGAIN!, I"m appreciate it. Thank You
Quote from: Edward176 on March 13, 2017, 11:00:46 AM
BTW, I was looking for instructions on posting poto's but can't seem to find it. If anyone can please re-post it AGAIN!, I"m appreciate it. Thank You
Glad to hear that turned out good for ya Ed!
upload photobucket.. once you have that done you need to upload the photo you want to appear on here.. go to your library and click on that photo.. you will see a box which says " image" to the right of the photo.. highlight and copy the bar.
simply go here and click paste, if you like you can preview as it states down below and post!
any trouble inbox me.
good luck.
Quote from: Johnny on February 25, 2017, 04:41:00 PM
Hey Guys,
I bought this Brisket today, have any of you had experience cooking these?
I bought one of these last week, after reading this thread. We have an important event next month and I want to impress our guests with a good smoked brisket. Our local store charges $7.29/lb for a regular brisket so I figured I'd buy one of these cheaper versions and experiment. The majority of my smoking involves pork butts or cheese.
I soaked it for 15 hours or so in the fridge and changed the water once during that time. I used the rub recipe posted on the first page of this thread, wrapped it in Saran wrap and left it in the fridge for 2 days.
I smoked it until the IT reached 150*F (around 3 hours) with hickory at 210*F and then put it in an aluminum pan sealed with foil and a cup of beef bouillon. When the IT reached 195*F I took it out and FTC for 2 hours and into the fridge for dinner later that evening. It was 2:00am and I had to be at work in 4 hours.
Although the flavor was OK, it wasn't what I was expecting. I'd say it has the consistency and taste of ham rather than a brisket. My wife, who doesn't like spicy foods, said it had too much pepper in the rub. We'll still eat it but I think I'm going to need some help from some Worcestershire Sauce.
I think I'm still going to risk a regular brisket for the main event. The butcher says he can cut down the huge 10-15 lb pieces behind the meat counter to whatever size I want. I won't be soaking that one and I'm going to try a different rub and maybe a slightly higher chamber temp after I seal it in foil.
Ted -
You're sort of talking apples and oranges here. What you seem to have bought is corned beef (a salt- and nitrate-cured piece of brisket) and by soaking, rubbing, and smoking, essentially made it into pastrami. Curing is what gives meat that distinctive "hammy" taste and soaking it only makes it less salty; it won't "uncure" it.
What you seem to want is a "traditional" Texas-style smoked brisket which only requires seasoning and cooking. Best advice is to read the posts by Pachanga and WTS on the archived Bradley recipe site (https://web.archive.org/web/20150915131744/http://www.susanminor.org/forums/forumdisplay.php?146-Beef) before buying and cooking your "crowd pleaser."
Gosh, too bad you weren't satisfied with your results.. only complaints I had were too salty( but you soaked yours longer than I) which I will do next time. And yeah the black pepper was a bit much for us as well, so I'd cut that way down too.
Something else I didn't do with mine was letting it rest in the fridge, I wrapped it in saran wrap and foil, placed it in a cooler for 2 hours.. unwrapped it and ate it.
Ted;
As mentioned what you made was pastrami. It should be used in sandwiches, salad and such, not as a main entree.
Try using your pastrami in the following recipe. I have to admit, it's good.
Black Bean and Pastrami Soup (http://forum.bradleysmoker.com/index.php?topic=8202.msg84627#msg84627)
If you don't like spicy replace the can diced tomatoes with jalapeno peppers with can diced tomatoes with Italian Herbs.
Thanks for the tips, everyone. My pastrami experience will not keep me from trying again for the big event, this time with a real brisket and a few tweaks here and there. Hopefully, it will turn out something like in the pic below (not mine).
(http://img.photobucket.com/albums/v451/SMITTYtheCARDINAL/031013jj_zpse30319ad.jpg)
Looking at this photo makes my mouth water! Yumm 😋
Thks. For the pastrami info. I was wondering how a fresh brisket would work for pastrami. I always used a corned one before Piker
Quote from: Piker on March 22, 2017, 12:28:21 PM
Thks. For the pastrami info. I was wondering how a fresh brisket would work for pastrami. I always used a corned one before Piker
I prefer curing my own brisket, to make the corned beef, then make that into pastrami. I feel it tastes much better, and there are no sodium phosphates which leave a metallic taste in my mouth. Plus it is less salty, even after soaking commercial corned beef.
Thanks TedEBear, after seeing that picture I'm tempted to go to my butcher and buy another fresh Brisket and Brine it, maybe this time I'll smoke it too. My last one (Actually the first one I ever made) last week was so good that it disappeared in a matter of 3 days, and it was slow baked in the oven and it was fantastic!!!
I agree with you Hab, I can't believe how good it came out. Actually I've been looking around and haven't been able to find a brined brisket anywhere here. Oh well, just as well.
You guys (except Habs) are making me crazy! Granted I didn't have far to go but still... Let's please get our terminology and expectations on the same page so I will be a little less confused when trying to figure out what's going on in your cookshack.
Generally when we talk about Brisket we're describing a cut of beef consisting of two components ("flat" and "point") separated by a ribbon of fat. Usually sold as a whole (and called a "packer") or divided into its parts (although points are generally hard to find). It's untreated, uncooked, and uncured - raw meat.
How you prep and cook a brisket doesn't stop it from being a brisket but it does change the terminology.
If you add seasoning and smoke, you have (wait for it...) Smoked Brisket. This, in various incarnations, is also called BBQ brisket, Texas-style brisket, etc. As an aside, IMO smoked point makes the best burnt ends and chili anywhere.
In Europe and many parts of the "newer world," brisket (usually the flat) is often made into pot roast or other stewed/braised dishes.
If instead you cure the brisket with a salt and (usually) pickling spice solution you've created Corned Beef which is typically sold in those plastic bags (not nearly as good as you can easily cure at home) and usually labeled "point," or "flat." If it's labeled "round" it isn't brisket but some other cut that's been cured/corned. In the UK, they usually corn a different cut of beef and call it "Silverside." You can then cook it any way you want - braise, boil, bake, smoke, or whatever. This is the basis for the "traditional" St. Patrick's Day menu (corned beef & cabbage plus too much beer).
To go a step further, if you start with Corned Beef (store-bought or homemade) and soak out some of the salt, let it sit in rub for a couple of days, and then cook it (usually by smoking and/or steaming) you have the ultimate sandwich meat - Pastrami. Again IMO, corned point (because of its texture and fat content) makes the best pastrami.
End of rant - my work here is done.
Wow, rant is right!