corn beef brisket

Discussion in 'Beef' started by raysray, Nov 8, 2014.

  1. raysray

    raysray Newbie

    firt time doing a brisket. Wife picked up the wrong thing but thought what the heck I'll try it. I had already put my rub on it that I use on pork and chicken when I read that you need to soak it before you cook it because of the salt. Well I didn't and since I was out of rub I thought I'd see what happens. By the way my rub has very little salt and more of a sugar base so I hope it offsets. Gona be coooking it at 225 till it gets to 170 then I'm going to wrap it till 200. Then rest and so on. I'll post more pics at the half way point.
  2. What you are making is Pastrami.  I made the exact same mistake.  It was a bit too salty if served cold. 

    The fix:

    If you are going to make a hot pastrami sandwich (of course on marbled rye), slice the meat thin, and to warm it, place the strips in a pan with a cup of boiling water.  This will both leach out the salt and heat the meat in one fell swoop. 
  3. oldschoolbbq

    oldschoolbbq Smoking Guru OTBS Member

    I would say it would have a bit too much salt , I know the one you speak of and they should be banned...JMHO. A good home cured Beef makes a wonderful Corned Beef  or Pastrami . Just be good your Lady and point her the right way and do

    another...[​IMG]  besides , practice makes perfect.[​IMG]

    Have fun and . . .
  4. raysray

    raysray Newbie

    We'll after four tries my pic won't load but had to do a heat dump so I took a pic. Temp was 127° after 1.5 hrs
  5. raysray

    raysray Newbie

  6. raysray

    raysray Newbie

  7. raysray

    raysray Newbie

  8. raysray

    raysray Newbie

  9. raysray

    raysray Newbie

    It ended up a bit salty but was tasty none the less

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