Corning More Briskets and Butts (more pastrami)

[Jason TQ]

When I scored 10 briskets on that Kroger sale for like $1.99/lb I figured I'd cure some for pastrami as I prefer that a lot more than normal brisket :becky:. The next week they had butts on sale and since I also love pastrami butts I got 4 and tossed them into the brine.

So today is round 2. I'll be taking out the 4 butts and 2 briskets to vacuum seal. Then making 2 more batches of brine to corn/cure up 4 more of those briskets.

Last go round I cut the briskets in half perpendicular so one half is mostly flat and the other is mostly point. Might leave 2 of the 4 completely whole today. Not sure yet.

I follow meatheads brining recipe for ratio's of water:salt:cure#1. Then I toss in random "pickling spices" and brown sugar.
https://amazingribs.com/tested-recipes/beef-and-bison-recipes/home-made-corned-beef-recipe/

Butts are in this tub

Briskets in this tub with some of the others I'll be corning today

More to come.........

 

[jermoQ]

That sounds great Jason! To be honest, I order pastrami at places, before I order brisket if I know it is house made.

 

[Jason TQ]

Briskets sealed

 

[Fooball]

Must be nice to have a refrigerator other than THE refrigerator.

I've got a freezer in the garage, maybe I need to get rid of some stuff to make room for a fridge. Love pastrami.

 

[Jason TQ]

Must be nice to have a refrigerator other than THE refrigerator.

I've got a freezer in the garage, maybe I need to get rid of some stuff to make room for a fridge. Love pastrami.

Yeah super lucky. Inherited a 3rd fridge when we moves :grin:

 

[Jason TQ]

Butts sealed up and the next 4 briskets into the bath.

Left one butt out to cook this week.

 

[RandyNight]

Am I understanding that you brine/cure, then vacuum and refrigerate or freeze for smoking or cooking later?

 

[Jason TQ]

Am I understanding that you brine/cure, then vacuum and refrigerate or freeze for smoking or cooking later?

Correct

 

[ronbrad62]

You certainly had a busy Sunday. With the bulk of the work done, you can reap the benefits and relax later.

 

[Fooball]

I'm still jealous that you were able to score all those packers for such a low price. Still $4.46 a pound here.

We expect pastrami videos in the near future!

 

[oldgfbbq]

Looking forward to cook photos and thanks for the link to article. Smoked corned beef has become an interest after trying it recently.

 

[Jason TQ]

Put a butt on this morning

 

[thirdeye]

Maybe it's a change of pace, or the fact that brisket is sky high in my neck of the woods, but I am really enjoying Porkstrami.

 

[Smoke Dawg]

Do you notice a difference if between smoking right away and freezing awhile then thawing and smoking?

I would be all over Brisket at $1.99

 

[Jason TQ]

Do you notice a difference if between smoking right away and freezing awhile then thawing and smoking?

I would be all over Brisket at $1.99

No I can't tell

 

[Jason TQ]

Wrapped at this point with some water to steam it a smidge. Probably getting done here shortly

 

[Jason TQ]

Some fell off so had to try it.....

Damn it's been too long since I've made this.

 

[Jason TQ]

Really good. Kids ate multiple rounds. Will taco it up tomorrow for Taco Tuesday.