sudsandswine
Quintessential Chatty Farker
- Joined
- Jun 23, 2012
- Location
- Kansas City
I've been playing around home-corning different things lately...corned a Boston butt, and some beef ribs. I've made pastrami in the past but with store-bought corned beef, but I had yet to try corning a brisket at home and then using it for pastrami....until now.
I found a nice looking choice angus brisket at Sam's Club a couple weeks back, I trimmed off some of the flat to grind for burgers and then got rid of some of the fat that would surely be inedible, but I left a lot more untrimmed than I'd normally do when cooking a brisket "regular style".
I use a brine mixture loosely based off the one on amazingribs.com. I injected the brisket with some of the brine and then put it in the bath for about a week. Mixed up a pastrami inspired pepper based rub and onto the Mak 2* until it's done. I'd say it's probably about 10lbs, I'm pretty excited because pastrami is one of my favorites and home corning various cuts has had delicious results.
I found some really fragrant pickling spices on Amazon and boiled up my brine to cool overnight
Nice marbling in the flat
The flat after trimming a pound or two off the thin edge
Out of the brine, ready for a rub down
All seasoned up
A previous corning pastrami experiment:
I found a nice looking choice angus brisket at Sam's Club a couple weeks back, I trimmed off some of the flat to grind for burgers and then got rid of some of the fat that would surely be inedible, but I left a lot more untrimmed than I'd normally do when cooking a brisket "regular style".
I use a brine mixture loosely based off the one on amazingribs.com. I injected the brisket with some of the brine and then put it in the bath for about a week. Mixed up a pastrami inspired pepper based rub and onto the Mak 2* until it's done. I'd say it's probably about 10lbs, I'm pretty excited because pastrami is one of my favorites and home corning various cuts has had delicious results.
I found some really fragrant pickling spices on Amazon and boiled up my brine to cool overnight
Nice marbling in the flat
The flat after trimming a pound or two off the thin edge
Out of the brine, ready for a rub down
All seasoned up
A previous corning pastrami experiment: