I found choice Angus at HEB for $1.97 a pound. Last minute addition to the NYE dinner menu, so no time for brining. Threw on some Holy Cow rub from Meat Church that Santa put in my stocking.
DANG! I actually was thinking of making a beef rub and calling it Huskee's Holy Cow Beef Rub...true story. Not to sell, just to call it that and share the recipe here.
And DANG! on the cheap brisket price too, that's crazy good.
Great Idea. They have great deals on briskets at Costco right now. ($2.78/lb for Prime) I have one aging right now in the fridge that I should have reserved for pastrami. I bought that it is advised to use an age brisket for pastrami, but maybe it wouldn't matter. . The next one I pick up is going towards some pastrami. I haven't tried to make it yet. But I am sure it will be a fun and tasty endeavor. Good luck with your cook. I would love to see some pictures of how your doing your pastrami. gardenfish Let us know when you have questions on the Brisket. Their difficulty is bit over hyped. They are easier than most people think. (IMHO)
Last edited by Spinaker; December 31, 2015, 12:25 PM.
My boss just gave me a cooler full of frozen beef, his b-i-l owns a farm and they raise cattle.
He had a freezer full of 'odds and ends' that he didn't know what to do with - 'shin meat', chop steak and flanken-cut short ribs mainly. Handed it to me and said: "Here, I hoped you'd figure out something to do with all of this."
As I was loading it into my freezer, I did come across a nice looking brisket at the bottom. Now I'm thinking pastrami!
Spinaker, just got a couple briskets 2 weeks ago for $2.69 at Costco and was $2.79 the week before that. I have the flat brining now for Pastrami (first attempt).I made the mistake of trimming all the fat of as the corned beef recipe called for then when I went back to read I noticed to leave an 1/8 on if making pastrami , so not sure if I screwed it up or not. Anybody have a suggestion? Smoke it as is or make corned beef out of it?
Read the entire section about briskets, don't assume!! My friends now love me more than they hated me before. I followed Meatheads advice to the T. I still to, because it works out every time, and don't sway thinking that I know better. I didn't know crap before I came here. Be smart, cook smart, be a hero. I use my Traeger pellet smoker for everything now. What are you using??
Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.
About meReal name: Aaron
Location: Farwell, Michigan- near Clare. (dead center of lower peninsula)
Occupation:
Healthcare- Licensed & Registered Respiratory Therapist (RRT) at MyMichigan Health, a University of Michigan Health System.
Read the entire section about briskets, don't assume!! My friends now love me more than they hated me before. I followed Meatheads advice to the T. I still to, because it works out every time, and don't sway thinking that I know better. I didn't know crap before I came here. Be smart, cook smart, be a hero.
Welcome to The Pit fairfax1000 Great advice! Thanks for your support here!
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Spinaker, just got a couple briskets 2 weeks ago for $2.69 at Costco and was $2.79 the week before that. I have the flat brining now for Pastrami (first attempt).I made the mistake of trimming all the fat of as the corned beef recipe called for then when I went back to read I noticed to leave an 1/8 on if making pastrami , so not sure if I screwed it up or not. Anybody have a suggestion? Smoke it as is or make corned beef out of it?
Powersmoke_80 I would still go forward with making the pastrami. Since its already brining. I did the same thing when I did a brisket a few months ago. I don't know why, I was on auto pilot and it just happened. But everything came out fine. To be honest, I really didn't notice a difference. That doesn't mean that there wasn't one but, I didn't notice really. I would go forward with making the pastrami. If its a bit dry you may know why. I agree with what others have always said, "Follow Meatheads recipes to a T" However, sometimes that doesn't happen, but as long as its close as possible, they come out fine.
Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.
About meReal name: Aaron
Location: Farwell, Michigan- near Clare. (dead center of lower peninsula)
Occupation:
Healthcare- Licensed & Registered Respiratory Therapist (RRT) at MyMichigan Health, a University of Michigan Health System.
I think it will just cook a bit faster w/o the fat cap. But you'll have better 360 bark. I always trim all the cap when doing pastrami but not when smoking a regular brisket.
And yesterday Walmart has pork shoulder butts it says for $1.47 # so The wife goes in and they were picnics and $1.27 #. Got the four they had and now looking for another freezer.
Plan on one as pastrami and the other as just brisket. So off to get one brining.
, so not sure if I screwed it up or not. Anybody have a suggestion? Smoke it as is or make corned beef out of it?
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