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First Pastrami - too late?

 
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rolltide
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Joined: 26 Feb 2007
Posts: 43

PostPosted: Thu Jan 29 15 12:11 am    Post subject: First Pastrami - too late? Reply with quote

Trying to find something different for the SB (5 days away). Have I missed my window to brine a brisket to smoke a pastrami? Even if so, would it be worth the smoke to go ahead and do anyway?

Thanks guys!
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rolltide
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Joined: 26 Feb 2007
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PostPosted: Thu Jan 29 15 12:16 am    Post subject: Reply with quote

also....

going to go and look for a "Brined Corned Beef" and see about just smoking that since I may be short on time. Thoughts on this as well?
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Harry Nutczak
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Joined: 01 Mar 2007
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PostPosted: Thu Jan 29 15 12:16 am    Post subject: Reply with quote

If you do a flat only, you may be able to pull it off.

Figure 1/4" cure penetration per 24 hours, from all sides.

You could brine & inject, that'll get you down to a few days
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Smokin Mike
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Joined: 02 Dec 2008
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Location: Winston-Salem, NC

PostPosted: Thu Jan 29 15 12:34 am    Post subject: Reply with quote

rolltide,

I'm going lazy this year and using two pre-brined Grobbels briskets. I'll do a soak for a few hours, dry a bit in the fridge, then let the rubbed brisket relax overnight. I'll smoke them on game day. Last year I went from scratch and took a week to go A - Z.

I was actually looking at this recipe yesterday and he says you can accomplish the brine in three days. You can probably pull it off if you get started today.
http://www.traegergrills.com/recipes/detail/117#.VMkONGd0yHs
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ComradeQ
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Joined: 05 Jul 2012
Posts: 263
Location: Toronto, ON, Canada

PostPosted: Thu Jan 29 15 1:00 am    Post subject: Reply with quote

Agree with Harry, do the flat and inject. I did a recipe for Montreal Smoked Meat below that turned out amazing if you want to try something new (I have repeated twice and it never fails). Inject as much in as you can and you should be good! Remember to post pics! Wink

http://thesmokering.com/forum/viewtopic.php?t=64614
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rolltide
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Joined: 26 Feb 2007
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PostPosted: Thu Jan 29 15 2:21 am    Post subject: Reply with quote

Thanks guys. Got ahold of a 10# brined corned beef. Other than the rub just smoke it as if its a brisket?
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rolltide
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Joined: 26 Feb 2007
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PostPosted: Tue Feb 03 15 12:18 am    Post subject: This was amazing... Reply with quote

Really happy with the way this turned out...

http://s27.postimg.org/dexqa3wkj/2015_02_01_18_15_48.jpg
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SoEzzy
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Joined: 13 Oct 2006
Posts: 13184
Location: SLC, UT

PostPosted: Tue Feb 03 15 12:32 am    Post subject: Reply with quote

Looks good!

Please make sure images are not longer than 650px on the longest side.
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Smokin Mike
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Joined: 02 Dec 2008
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Location: Winston-Salem, NC

PostPosted: Tue Feb 03 15 1:15 am    Post subject: Reply with quote

Looks like you done it right! Good job man.
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Rosco
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Joined: 29 Jul 2005
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Location: NW IN

PostPosted: Mon Aug 17 15 7:43 am    Post subject: Reply with quote

Nice job!
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