2 brisket points getting ready to be Pastrami

martyleach · Apr 11, 2014

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....

AaronPo · Apr 11, 2014

Looks farkin delicious, can't wait to see the finished product!

93vpmod · Apr 11, 2014

you are a lucky man...enjoy the smoke!

Q Junkie · Apr 11, 2014

I never understood why anyone would not use the "point cut" to make Pastrami.

I approve of this message.

bbqgeekess · Apr 11, 2014

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 · Apr 11, 2014

What do you mean by desalinated? I would like to learn to make pastrami. Getting tired of paying 6.50 /lb for it.

tsimm15 · Apr 11, 2014

Good deal you landed.

martyleach · Apr 11, 2014

tubby384 said:
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 · Apr 11, 2014

Great looking rubdown.

buccaneer · Apr 11, 2014

It took you like 30 minutes to get me back!!

Tease!!!

:Cry:

Diesel Dave · Apr 11, 2014

Looking real good Marty!

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

scp · Apr 11, 2014

Q Junkie said:
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 · Apr 11, 2014

My last Pastrami was made from points as well. They were excellent.
Looks good Marty! Can't wait to see the finished results.

chicagokp · Apr 11, 2014

Looks great! Can't wait to see it done and sliced up!!

robbq · Apr 11, 2014

Brisket for $1.99, I am jealous.

rwalters · Apr 11, 2014

WOW Marty... those almost look good enough to eat as is (raw). Look forward to seeing the end result

So, which one of your cookers get the pleasure of cooking those bad-boys?

martyleach · Apr 11, 2014

rwalters said:
WOW Marty... those almost look good enough to eat as is (raw). Look forward to seeing the end result So, which one of your cookers get the pleasure of cooking those bad-boys?

Those are on the Large Egg right now.

kds9547 · Apr 11, 2014

Looks fantastic. I have to try this. Tired of paying 11.99 for Boars Head.

2 brisket points getting ready to be Pastrami

martyleach

Quintessential Chatty Farker

AaronPo

is one Smokin' Farker

93vpmod

is One Chatty Farker

Q Junkie

is Blowin Smoke!

bbqgeekess

Babbling Farker

tubby384

Knows what a fatty is.

tsimm15

is one Smokin' Farker

martyleach

Quintessential Chatty Farker

sliding_billy

somebody shut me the fark up.

buccaneer

somebody shut me the fark up.

Diesel Dave

Quintessential Chatty Farker

scp

is Blowin Smoke!

sam3

is Blowin Smoke!

chicagokp

Babbling Farker

robbq

is one Smokin' Farker

rwalters

Quintessential Chatty Farker

martyleach

Quintessential Chatty Farker

kds9547

is one Smokin' Farker

Similar threads