Denny O’s. Brisket into Pastrami
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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.
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@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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@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!
Dave in AZ I’m nowhere near an expert in this category but I thought when IT temps raise from 190*+ it loosens the connective fibers and allows the meat to pull apart. Not sure how well it would slice at that state.
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@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!
Dave in AZ You’re mentioning 2 different cooking methods. The 160 degree temp was accomplished after cold smoking the corned beef and was accomplished in a sous vide bath. I then placed the corned beef in the fridge overnight to let it rest and shrink into a very cut worthy piece. The 203 temp is done like yours and some allow it to rest for a couple 2-4 hours before slicing or overnight. That method does slice well. I just like the texture a bit better doing the sous vide method. I recommend you do it both ways and then hit YOUR sweet spot. Just have fun with it.
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@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!
Dave in AZ Yours appears to be the point cut.
The stall happens during the 150<165. Once it is in the middleish of this period I wrap to aid it to pushing through. Previous smokes I’d wrap it in foil, and just now recently I’ve been doing it in butcher paper.I have a whole packer in the fridge that I’m going to corn and then separate the point from the flat. Point will be corned beef and the flat will become pastrami.
Dangnibbitynabit this stuff is addictive ;<)
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Dave in AZ I’m nowhere near an expert in this category but I thought when IT temps raise from 190*+ it loosens the connective fibers and allows the meat to pull apart. Not sure how well it would slice at that state.
twilliams @DennyO-s zbigjeff
Thx guys. I let mine rest after 203f for 7 hrs wrapped in towels in cooler, then 8 or so in fridge. Sliced great, was able to go super thin and it held together nice. So that method was good, but I will try the 160f sous vide next. Since I slice it so thin, I don’t think toughness will be an issue.I will say that I didnt need anywhere near the pepper and coriander I used, it got pretty moist and some meat gel in it from the foil wrap/cook/rest. I took a lot off to slice and still had more than I’d want at a deli probably. How do you deal with the moisture and still end up with a nice coating crust? Reheat a final time in oven to dry it?
Yeah… it IS ADDICICTIVE!
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twilliams @DennyO-s zbigjeff
Thx guys. I let mine rest after 203f for 7 hrs wrapped in towels in cooler, then 8 or so in fridge. Sliced great, was able to go super thin and it held together nice. So that method was good, but I will try the 160f sous vide next. Since I slice it so thin, I don’t think toughness will be an issue.I will say that I didnt need anywhere near the pepper and coriander I used, it got pretty moist and some meat gel in it from the foil wrap/cook/rest. I took a lot off to slice and still had more than I’d want at a deli probably. How do you deal with the moisture and still end up with a nice coating crust? Reheat a final time in oven to dry it?
Yeah… it IS ADDICICTIVE!
Dave in AZ Yours is a point cut. I only make my pastrami from the flat. Maybe that is where you get more gelatin from the corned beef?
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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 said in Denny O’s. Brisket into Pastrami:
@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.
The dark crust comes about with the whole process I do.
I will need to borrow my neighbors Anova SV to try your style. -
twilliams @DennyO-s zbigjeff
Thx guys. I let mine rest after 203f for 7 hrs wrapped in towels in cooler, then 8 or so in fridge. Sliced great, was able to go super thin and it held together nice. So that method was good, but I will try the 160f sous vide next. Since I slice it so thin, I don’t think toughness will be an issue.I will say that I didnt need anywhere near the pepper and coriander I used, it got pretty moist and some meat gel in it from the foil wrap/cook/rest. I took a lot off to slice and still had more than I’d want at a deli probably. How do you deal with the moisture and still end up with a nice coating crust? Reheat a final time in oven to dry it?
Yeah… it IS ADDICICTIVE!
Dave in AZ I have smellavision and an address to send for verification if needed. LOL Your result is also shared by many of us with a smile. Congrats. Keep it going.
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Dave in AZ I have smellavision and an address to send for verification if needed. LOL Your result is also shared by many of us with a smile. Congrats. Keep it going.
zbigjeff thx! My wife was impressed, and I think is now happier about all my meat and sausage purchases
I searched entire website and read all the pastrami threads, and I think this thread/post has the most info, so everything we’re putting here makes this a great one spot pastrami resource! I know I have it bookmarked!
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zbigjeff thx! My wife was impressed, and I think is now happier about all my meat and sausage purchases
I searched entire website and read all the pastrami threads, and I think this thread/post has the most info, so everything we’re putting here makes this a great one spot pastrami resource! I know I have it bookmarked!
Dave in AZ You’re welcome. It’s all about passing the goodness on. That’s how I was enlightened. Have some more fun.
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