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The BBQ BRETHREN FORUMS. (https://www.bbq-brethren.com/forum/index.php)
-   Q-talk (https://www.bbq-brethren.com/forum/forumdisplay.php?f=5)
-   -   2 brisket points getting ready to be Pastrami (https://www.bbq-brethren.com/forum/showthread.php?t=186016)

martyleach 04-10-2014 11:28 PM
2 brisket points getting ready to be Pastrami
 
You are looking at 11lbs of brisket point that has been cured, de-salinated and rubbed. Tomorrow I will smoke them till they are about 170 IT and then foil/steam them with a little beef broth until they are tender (about 195 IT) Yum, Pastrami! Can't wait. I like to rub them the night before. Oh, I got them for $1.99/lb and felt like a robber....
http://i1197.photobucket.com/albums/...ps92a34c44.jpg

AaronPo 04-10-2014 11:34 PM
Looks farkin delicious, can't wait to see the finished product!

93vpmod 04-10-2014 11:35 PM
you are a lucky man...enjoy the smoke!

Q Junkie 04-10-2014 11:45 PM
I never understood why anyone would not use the "point cut" to make Pastrami.

I approve of this message.

bbqgeekess 04-10-2014 11:53 PM
Nice job! Lookin' good.. can't wait to see the slices after smoked. You stole them at $1.99/lb. If I run across a deal like that.. my freezer is gonna be full of points.

tubby384 04-10-2014 11:55 PM
What do you mean by desalinated? I would like to learn to make pastrami. Getting tired of paying 6.50 /lb for it.

tsimm15 04-10-2014 11:58 PM
Good deal you landed.

martyleach 04-11-2014 12:04 AM
Quote:
Originally Posted by tubby384 (Post 2879353)
What do you mean by desalinated? I would like to learn to make pastrami. Getting tired of paying 6.50 /lb for it.
Join the forum here. There are lots of threads, including mine, on how to make Pastrami. I learned from Thirdeye and then did some mod's. Not hard to do but it comes out awesome.

sliding_billy 04-11-2014 01:35 AM
Great looking rubdown.

buccaneer 04-11-2014 01:41 AM
It took you like 30 minutes to get me back!!

Tease!!!


:Cry:

Diesel Dave 04-11-2014 04:37 AM
Looking real good Marty!


I've got a couple more to do here, I'll be watching this thread

scp 04-11-2014 07:15 AM
Quote:
Originally Posted by Q Junkie (Post 2879349)
I never understood why anyone would not use the "point cut" to make Pastrami.

I approve of this message.
Because of the high fat(flavor) content. With all the slow smoking and steaming...the fat turns in to uughy googhy juicy goodness. In my book defines really good Pastrami.

sam3 04-11-2014 07:18 AM
My last Pastrami was made from points as well. They were excellent.
Looks good Marty! Can't wait to see the finished results.

chicagokp 04-11-2014 10:38 AM
Looks great! Can't wait to see it done and sliced up!!

robbq 04-11-2014 11:33 AM
Brisket for $1.99, I am jealous.


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