Denny O’s. Brisket into Pastrami
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Thanks @DennyO-s for the herbs and process. I did everything the same up until the cook. This time I sous vide it for 20 hours at 160 and then rested it an ice bath and then fridge overnight. My guinea pig neighbors tasted the product with two thumbs up. It has a nice pepper bite and very tender. Thanks to all of you for the guidance.
zbigjeff that looks awesome.
“You never really die until you end up on the wall at a Cracker Barrel”
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GWG8541 All you guys have said that it takes patience and it’s true. But, when you reap the benefits, the taste buds are rewarded.
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Thanks @DennyO-s for the herbs and process. I did everything the same up until the cook. This time I sous vide it for 20 hours at 160 and then rested it an ice bath and then fridge overnight. My guinea pig neighbors tasted the product with two thumbs up. It has a nice pepper bite and very tender. Thanks to all of you for the guidance.
zbigjeff said in Denny O’s. Brisket into Pastrami:
Thanks Dennis 0 for the herbs and process. I did everything the same up until the cook. This time I sous vide it for 20 hours at 160 and then rested it an ice bath and then fridge overnight. My guinea pig neighbors tasted the product with two thumbs up. It has a nice pepper bite and very tender. Thanks to all of you for the guidance.
Who is this Dennis-O fellow?
Are you confusing that guy with the Denny O on this channel? Humm?? te hee hee.Looks great with the color, is the bark to your liking?
If you are referring to me well then, I’m very happy to lend a hand.
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Ok I cheaped out. Took a corned beef flat and rinsed a few times over 2 days. Dried and seasoned with coarse ground peper(thought it was cracked pepper.) Garlic powder, onion powder and paprika. Put it in the smoker for 4 hours @225. Moved to a pan of broth and red wine covered and cooked untill 205. Moved from the pan back on the grate for 15 minutes to dry the bark. Removed from heat and let cool before slicing.
Note to self: ground is not cracked and pepper is hot!. But had great flavor.
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Ok I cheaped out. Took a corned beef flat and rinsed a few times over 2 days. Dried and seasoned with coarse ground peper(thought it was cracked pepper.) Garlic powder, onion powder and paprika. Put it in the smoker for 4 hours @225. Moved to a pan of broth and red wine covered and cooked untill 205. Moved from the pan back on the grate for 15 minutes to dry the bark. Removed from heat and let cool before slicing.
Note to self: ground is not cracked and pepper is hot!. But had great flavor.samspade wow, I’m hoping mine looks as good later today.
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zbigjeff said in Denny O’s. Brisket into Pastrami:
Thanks Dennis 0 for the herbs and process. I did everything the same up until the cook. This time I sous vide it for 20 hours at 160 and then rested it an ice bath and then fridge overnight. My guinea pig neighbors tasted the product with two thumbs up. It has a nice pepper bite and very tender. Thanks to all of you for the guidance.
Who is this Dennis-O fellow?
Are you confusing that guy with the Denny O on this channel? Humm?? te hee hee.Looks great with the color, is the bark to your liking?
If you are referring to me well then, I’m very happy to lend a hand.
-
Thanks @DennyO-s for the herbs and process. I did everything the same up until the cook. This time I sous vide it for 20 hours at 160 and then rested it an ice bath and then fridge overnight. My guinea pig neighbors tasted the product with two thumbs up. It has a nice pepper bite and very tender. Thanks to all of you for the guidance.
zbigjeff said in Denny O’s. Brisket into Pastrami:
Thanks @DennyO-s for the herbs and process. I did everything the same up until the cook. This time I sous vide it for 20 hours at 160 and then rested it an ice bath and then fridge overnight. My guinea pig neighbors tasted the product with two thumbs up. It has a nice pepper bite and very tender. Thanks to all of you for the guidance.
zbigjeff If you didn’t smoke it, then it is just a re-seasoned corned beef. It is the smoking that really changes the corned beef into pastrami.
Irregardless you may have stumbled on to a new flavor, call it “Z Big Jeff” sandwich! Chef you made it your own, nice job!!
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@dennyo-s I corrected the spelling. Way sorry for pointing my finger at the wrong individual. My apology.
zbigjeff said in Denny O’s. Brisket into Pastrami:
@dennyo-s I corrected the spelling. Way sorry for pointing my finger at the wrong individual. My apology.
Was just pushing your chain. ;<)
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zbigjeff said in Denny O’s. Brisket into Pastrami:
Thanks @DennyO-s for the herbs and process. I did everything the same up until the cook. This time I sous vide it for 20 hours at 160 and then rested it an ice bath and then fridge overnight. My guinea pig neighbors tasted the product with two thumbs up. It has a nice pepper bite and very tender. Thanks to all of you for the guidance.
zbigjeff If you didn’t smoke it, then it is just a re-seasoned corned beef. It is the smoking that really changes the corned beef into pastrami.
Irregardless you may have stumbled on to a new flavor, call it “Z Big Jeff” sandwich! Chef you made it your own, nice job!!
@dennyo-s I did smoke it for 5 hours. Just didn’t get that deep dark crust. But, the smoke really came through in the end.
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zbigjeff said in Denny O’s. Brisket into Pastrami:
@dennyo-s I corrected the spelling. Way sorry for pointing my finger at the wrong individual. My apology.
Was just pushing your chain. ;<)
@dennyo-s Pulling chains is what we do. But, I did ID the incorrect person. Now, harmony is within the universe.
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@dennyo-s I did smoke it for 5 hours. Just didn’t get that deep dark crust. But, the smoke really came through in the end.
zbigjeff I have 4 friends that request it from me every year.
I hope you find it something worth repeating in your arsenal of recipes!Denny O’s-Smokey Bones
I’d rather be sit’in in a boat and thinking about God,
Than sit’n in church and thinking about fish’in! -
zbigjeff I have 4 friends that request it from me every year.
I hope you find it something worth repeating in your arsenal of recipes!@dennyo-s The good will always rise to the top. Happy that you have bestowed your expertise on others. That’s always a good circle of buds. Congrats It’s in the arsenal and much easier these days since I have time to enjoy the process.
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Ok I cheaped out. Took a corned beef flat and rinsed a few times over 2 days. Dried and seasoned with coarse ground peper(thought it was cracked pepper.) Garlic powder, onion powder and paprika. Put it in the smoker for 4 hours @225. Moved to a pan of broth and red wine covered and cooked untill 205. Moved from the pan back on the grate for 15 minutes to dry the bark. Removed from heat and let cool before slicing.
Note to self: ground is not cracked and pepper is hot!. But had great flavor. -
@dennyo-s The good will always rise to the top. Happy that you have bestowed your expertise on others. That’s always a good circle of buds. Congrats It’s in the arsenal and much easier these days since I have time to enjoy the process.
zbigjeff Thank you Chef for the gracious comment.
Denny O’s-Smokey Bones
I’d rather be sit’in in a boat and thinking about God,
Than sit’n in church and thinking about fish’in! -
@dennyo-s In my world, I believe that when possible, give credit where credit is due. Sometimes we all forget where the thought came from. But, when I remember, I’ll shove it their way. Some people think it’s weak to not take credit. Those people should steer clear of me. You’re Welcome.
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samspade What a nice cut of beef that you “dressed UP”. Love having that cracked pepper HIT.
zbigjeff thank you sir.
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Man I should have spent more before St. Patrick’s day. Corned beef was $2.98 for a 4 lb. Package. Today it was 4.59 /lb.
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I have a pastrami on now. From a cured prime brisket. I referenced this recipe.
Smoked 6.1 hrs until 153 and hit the stop. Was just going to go to 165 per Marianski but remembered to come back here and check…doh! 203! So I wrapped it in foil x2 with quarter cup of apple sauce and stuffed it in my airfryer oven. Ive got my Smoke x4 wifi remote alarm set for 203… hope it wakes me up.
–didnt take that long once wrapped, 1 hr. In cooler resting now. -
@DennyO-s zbigjeff I notice Denny says cook to 203f, zbigjeff said he did 160 for a long time… can you or others talk to the final temp difference a bit? Mine stalled at 150 or so after 6hrs smoke, 165f is what Marianski’s recipe has, I went to 203 in foil in oven. It’s great, but I’d like to know what differences there are in the final sliced meat from those temps? Thx!
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