Pastrami brisket

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beaver
Posts: 361
Joined: Tue Mar 25, 2014 10:59 pm

Pastrami brisket

Post by beaver » Mon Nov 23, 2015 9:17 am

The guys at Iron Bark bbq thew me a bone last week with an O'Connor brisket they received in an order.
As they are a cape grimm place and the oconnor wasnt the best brisket going around they let me have it.

With the mother in laws 60th coming up i thought id cook something a little different and proceeded to brine it.

In hindsight it should have brined for 2 weeks but close enough is good enough.

The brisket
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Boiling the brine and then cooling it down
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Brisket in the brine.
I placed skewers under it to allow the brine to contact the meat all the way around.
In hindsight i should have injected the brine to speed up the process.
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Out of the brine
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Rubbed with mustard
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Forgot to take one with the pepper and coriander
Wrapped in gladwrap
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On the smoker at 225 for 14 hours
Ran the alleblak pit on heatbeads and plum wood. Held temp quite well
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The carving
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The best decision i made was no waterpan in the smoker and leave it unwrapped for the entire cook.
The meat turned out better than i had hoped and hada fantastic bark


Smokey
Posts: 5961
Joined: Fri Jun 26, 2009 5:47 pm
Location: Terranora- Tweed

Re: Pastrami brisket

Post by Smokey » Mon Nov 23, 2015 7:18 pm

Epic Brisket Pastrami Brett, That would have been fun to process from start to finish.
I did a silverside one last week with my pastrami rub but this time I added a shot of fresh ground coffee bean. Results were positive.
Also Ive a technique where I "slap the meat" (No pun) from hand to hand to bring out the myoglobin as a natural glue for the rub. It works (IMO) better than mustard. You know you have slapped the meat enough, Its a very obvious surface change.
If trees screamed when we cut them down, We wouldn't. If they screamed all the time we would.
http://www.aussiecue.com.au

2browndogs
Posts: 403
Joined: Wed Jan 18, 2012 2:42 pm
Location: Melbourne - Bayside

Re: Pastrami brisket

Post by 2browndogs » Mon Nov 23, 2015 7:44 pm

Smokey wrote:Epic Brisket Pastrami Brett, That would have been fun to process from start to finish.
I did a silverside one last week with my pastrami rub but this time I added a shot of fresh ground coffee bean. Results were positive.
Also Ive a technique where I "slap the meat" (No pun) from hand to hand to bring out the myoglobin as a natural glue for the rub. It works (IMO) better than mustard. You know you have slapped the meat enough, Its a very obvious surface change.
makes sense slapper smokey - same thing happens when you work mince - no binder needed :)

Smokey
Posts: 5961
Joined: Fri Jun 26, 2009 5:47 pm
Location: Terranora- Tweed

Re: Pastrami brisket

Post by Smokey » Mon Nov 23, 2015 7:56 pm

Yeh , There is no way to say it but straight up 2BD :mrgreen:
It actually works better on a lump of beef,Lamb or pork over mince. Mince takes longer.
Ill try to You tube the technique as you dont slap it into tomorrow. Its more like juggling balls,,,,, heavy ones :P
If trees screamed when we cut them down, We wouldn't. If they screamed all the time we would.
http://www.aussiecue.com.au

2browndogs
Posts: 403
Joined: Wed Jan 18, 2012 2:42 pm
Location: Melbourne - Bayside

Re: Pastrami brisket

Post by 2browndogs » Tue Nov 24, 2015 9:31 am

:oops:


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