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Unread 10-14-2006, 12:30 AM   #1
jgh1204
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Default Buckboard Brisket

Would it work? That is, taking the buckboard bacon cure and applying it to a brisket?

I bought a small packer tonight and I am going to try it. Will apply the cure tomorrow and should be ready to smoke by Sunday.
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Unread 10-14-2006, 12:46 AM   #2
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Don't forget to take pictures. I would definately like to know how it comes out.
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Unread 10-14-2006, 07:01 AM   #3
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One ?, why?
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Unread 10-14-2006, 07:45 AM   #4
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Cured brisket = corned beef. Smoke it and you have pastrami.

Just a different flavor from the buckboard cure. Should be good!
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Unread 10-14-2006, 07:28 PM   #5
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Quote:
Originally Posted by Neil
One ?, why?
A cheap alternative to corned beef. Very expensive down here.
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Unread 10-14-2006, 07:30 PM   #6
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I trimmed the brisket very close. The cure is applied, in the container and placed in the bottom of the fridge. I will smoke it on Sunday.
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Unread 10-14-2006, 08:53 PM   #7
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Quote:
Originally Posted by Ron_L
Cured brisket = corned beef. Smoke it and you have pastrami. Just a different flavor from the buckboard cure. Should be good!
Damn straight, I think that might be really good.

jgh1204,

Do you think 8 days of cure time is right? What kind of thickness do you have on the brisket? I would think 5 or 6 days may do it, especially if you season it like pastrami when smoking.
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Unread 10-15-2006, 02:14 PM   #8
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This a test. this is only a test
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Unread 10-15-2006, 02:40 PM   #9
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Sounds like you would have Pastrami that has bacon taste to it, might be interesting, me personally, I love pastrami, but I love Bacon as well, what a dilima to have!! Please post picks and give us a taste report when you are finished.
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Unread 10-22-2006, 01:14 PM   #10
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Here are the results.

I put the cure on Saturday evening, the 14th. On the 21st, I rinsed them off thoroughly and then put them into a container of water for another 2 hours. I had small stream of water going into the container.

I sliced the flat portion off the brisket and put it into the oven at 225 for 4 hours.

The other half went onto my brinkman grill that I was using as a smoker. Using pecan and charcoal. 225 degrees for 5 hours in the smoke. When it it hit 160, I wrapped the brisket and put it into the oven at 225 until it hit 180.

The portion cooked as corned beef was way to salty and I did not have much hope for the prastrami half. But, the pastrami came out great. A bit tough, but very good taste.

I will definitely try this again.
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Unread 10-22-2006, 01:19 PM   #11
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Next time, I think I will only go with about 4 or 5 days on the cure. Plus, I will only go with doing it as pastrami. I think it needs to cook a bit longer to get a bit more tender.'

I know it does not have to be brisket tender, but it either needs to be more tender or I need to buy a meat slicer so I can slice it thinner.
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Unread 10-22-2006, 01:27 PM   #12
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Taste report. The corned beef was ok, but nothing special. As noted, a little salty.

The pastrami, a touch salty, but not too bad. Good smokey flavor. Could taste the beef with a little ham overtones. My wife loved it.
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Unread 10-22-2006, 01:52 PM   #13
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The pictures look good!

I think the cure says to allow 1 day for each inch of thickness, or something like that, so 4 or 5 days should be fine.
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Unread 10-22-2006, 04:57 PM   #14
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I'm a bit confused, but its not the first time.

I've never cooked buck board bacon

From this thread, can I understand correctly that buck board bacon tastes like pastrami?

Just asking, cuz jgh says he cooked something "as pastrami" which I think is the flat in the oven. Still not clear on that though, but its been a loooong day
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Unread 10-22-2006, 06:45 PM   #15
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Go back up and re-read the first post in the thread. Normally, buckboard bacon is made using a pork butt, but jgh1204 used a brisket instead. A cured brisket is basically corned beef, and smoked corned beef is pastrami. But with buckboard bacon cure.

No wonder you're confused...
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