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Unread 10-28-2012, 03:03 PM   #5
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Originally Posted by Big George's BBQ View Post
That looks Great What is the difference in taste between the rump roast and brisket Thought con beef/pastrami is done with brisket
You're right, brisket is generally used/preferred for corned beef/pastrami. It has more fat content which helps alot in tenderness/etc. Commercial deli corned beef and pastrami is made quite often from round cuts though, so I thought I'd give it a shot. Don't get me wrong, I'd prefer to have used brisket, but we don't buy beef (we get a steer a year from my inlaws), and our briskets were long gone. The tenderness was good thanks to a 2 week brine and patience with the smoking/steaming. I've also done this with chuck/arm roasts with decent results too. I'd rather do this with rumps than make pot roast for sure! I also think they make decent jerky which I hope to do more of soon.
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