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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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02-09-2011, 09:02 AM | #1 |
Got Wood.
Join Date: 07-31-08
Location: Fort Towson, Ok
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Pastrami Question
Went down to our local Walmart to get a corned beef brisket last night - sorry - we don't carry those anymore. Tried the other grocery store in town (small town) and they didn't have one either. HUM
So - I have a question. If you buy a corned beef brisket - and then soak it to get out all of the salt - do you really end up with just a regular flat brisket?? In other words, can I take a brisket flat and season it for pastrami - and end up with pastrami??? Or is there something special about starting with the corned beef brisket? Thanks for the help. Regards Rodney |
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02-09-2011, 09:07 AM | #2 | |
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Join Date: 12-09-04
Location: Wandering, but not lost
Name/Nickname : Captain Ron
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Again, Nope. If you take a regular brisket, season it and smoke it you have regular smoked brisket Pastrami is basically smoked corned beef. You can buy a regular brisket and cure it (the corning process) yourself to get corned beef and then smoke it. I've done that a few times and it come out great, but the corning process takes a couple of weeks depending on the size of the brisket.
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02-09-2011, 09:08 AM | #3 |
somebody shut me the fark up.
Join Date: 08-11-03
Location: Rocklin, CA
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The process of "corning" a beef brisket is more than just seasoning a brisket with seasoning. It take several days of a wet cure/brine to give it the flavor of corned beef.
The soaking you are going to give your store bought corned beef will only remove salt. The flavors imparted with the wet/cure/brine will not be leached away.
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02-09-2011, 09:11 AM | #4 | ||
somebody shut me the fark up.
Join Date: 05-10-06
Location: Overland Fark, KS
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No, you need to brine it first or it won't taste the same, and it certainly won't look the same. There are seasonings added to the brine that flavor the meat, it is not just pure salt and/or curing agent. You would be missing this added flavor by using a regular brisket.
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02-09-2011, 09:12 AM | #5 |
somebody shut me the fark up.
Join Date: 02-07-08
Location: Framingham, MA
Name/Nickname : George
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Why not get a corn beef and do a pastrami from that
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02-09-2011, 09:16 AM | #6 |
is One Chatty Farker
Join Date: 01-11-08
Location: Nashville
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Buy some TenderQuick and go to the Virtual Weber Bullet for a recipe for making your own corned beef. There's another good recipe out there too, but I forget where it is. You can always skip the TQ, but I don't think it's as good. If you want real pastrami, you should use a beef plate, but good luck finding one. Brisket point is pretty close.
dmp |
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02-09-2011, 10:50 AM | #7 |
Babbling Farker
Join Date: 06-23-10
Location: NorCal
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I've done the dry rub method from the virtual weber bullet and it comes out great, the hardest part for me was trying to find tender quick locally, so I bought it online at Allied Kenco.
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02-09-2011, 10:56 AM | #8 |
somebody shut me the fark up.
Join Date: 08-11-03
Location: Rocklin, CA
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I've done both dry and wet cured pastrami from flats, points and beef rounds. There is no doubt this can make for some great pastrami. But...
...you can get some great results from a good quality store bought, already cured corned beef. There are some really great brands and there are some not so great brands. The key in either process, store bought or home cured, and that's to make sure you get the salt leached out of the meat. I soak mine for several hours, rotating the water every 30 minutes. I even toss in cut potato or two during the process, because that helps remove the salt.
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02-09-2011, 10:57 AM | #9 |
somebody shut me the fark up.
Join Date: 08-11-03
Location: Rocklin, CA
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All the tender quick does in this process is give it the nice red/pink color we love in pastrami. In many countries it's not used and if you order pastrami it's sort of a grey color...
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02-09-2011, 11:04 AM | #10 | |
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Join Date: 12-09-04
Location: Wandering, but not lost
Name/Nickname : Captain Ron
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He said that he couldn't find one locally.
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Here is the recipe that I use... Brine for Corned Beef Saltpeter, or potassium nitrate is a food preservative. It will give the meat a pink coloring and reduce the chances of spoilage. If you are careful with your food handling and don't need the pink coloring you do not need to add the saltpeter. INGREDIENTS: 4 quarts water 2 cup brown sugar 1 cup kosher salt 12 cloves garlic, crushed 2 tablespoon whole black peppercorns 3 tablespoons pickling spices 4 teaspoons thyme 8 bay leaves 1 teaspoon saltpeter (optional) The beef brisket should remain in the brine stored in a cold, dark place for anywhere from seven days to three weeks. You do need to regularly check on the meat and turn it to prevent spoilage. When I corned my first brisket, I used Morton’s Tenderquick instead of salt peter. I followed the directions on the Tenderquick package to determine the amount. Also, I thought the corned beef was a little sweet, so I would reduce the amount of brown sugar next time. Pastrami Rub for Beef: 5 tablespoons kosher salt 4 tablespoons paprika 3 tablespoons coriander seeds 3 tablespoons brown sugar 2 tablespoons black peppercorns 2 tablespoons yellow mustard seeds 1 tablespoon white peppercorns 1 Tablespoon Juniper Berries 8 cloves garlic, minced When grinding the rub ingredients you don’t want to pulverize it but more so want a very coarse feel—similar to cracked black pepper.
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Thanks from:---> |
02-09-2011, 11:34 AM | #11 | |
is One Chatty Farker
Join Date: 01-11-08
Location: Nashville
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dmp |
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02-09-2011, 11:49 AM | #12 | |
somebody shut me the fark up.
Join Date: 08-11-03
Location: Rocklin, CA
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Sir Larry of Rocklin Sent from my iPhone using Tapatalk
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Larry Soon to be a Texafornian. For a limited time I will be issuing Moink Ball Certificates. I'm working on a special COVID 19 Verson. Email me for details. |
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02-10-2011, 07:21 AM | #13 |
Got Wood.
Join Date: 07-31-08
Location: Fort Towson, Ok
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This is the best place in the world to talk BBQ.
Thanks for all the responses to my simple question. Really appreciate it. A Sam's is 90 miles away - but may have to make a trip over shortly. Again - thanks for all the information. Regards Rodney |
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