Brisket, Corned Beef, Pastrami, oh my.

[SheilaAnn]

I’m going to take this big cut and “part” it out. Corn the point. Smoke the flat. Smoke the corned for pastrami.

(Getting so nervous that I can do AR proud)

[SheilaAnn]

Oh …. And the flat, I will smoke for brisket sandwiches. Or whatever.

[Starsky]

Well, you know......if you like that sort of thing (:

[texastweeter]

Will chill in fridge a day or two uncovered. Has already been cured and desalinated

[SheilaAnn]

Rubbed with pastrami seasoning.

[texastweeter]

That looks better than socks on a rooster!

[SheilaAnn]

And you know good socks on a rooster look! 🐓

[RlsRls]

If you buy a store bought corned beef point and desalinate it pretty thouroghly , can you then smoke it like a normal brisket cut? or are some other steps needed? I would like to try a brisket but don't want to buy a full packer and point cuts are hard to find on their own!

[Dewesq55]

It will still be corned beef, only smoked. Once the meat has been cured you can't take it back to fresh

[RolfTaylor]

You are 100% correct. There are numerous posts on the subject. If you post "Lazy Man's Pastrami" you will find my recipe.

Dewesq55 - you are correct that you cannot uncure meat. However Pastrami is brined before smoking, so the approach is sound.

[SheilaAnn]

And here we go!

at the stall



sliced after the steam.



horrible plated picture, slaw and a pickle

[klflowers]

Beautiful