A while back, David Parrish posted his process for "Pastrami - Perfected", Here's the post:
https://pitmaster.amazingribs.com/fo...rami-perfected
I love pastrami, and have been following Meathead's "Close to Katz's" recipe with minor modifications for several batches. But Pit Boss' boneless short rib version looked so delicious, that I decided I had to try it. Problem number one, none of the places around here that I know of had anything that they called "short ribs", boneless or otherwise. Several places sold what they called "chuck short ribs", both boneless and bone-in. Near as I can tell, chuck short ribs are from the first 5 ribs, while others are from higher numbered ribs, and the "chuck" variety may have a little less marbling. In addition, the boneless chuck short ribs may be just chunks of meat cut from the chuck roll.
So, time for an experiment:
1) Bought bone-in chuck ribs and de-boned them;
2) Eventually found a market that had pre-packaged "boneless short ribs" (the counter person did not know if they were from the chuck or not);
3) Cut a piece of choice brisket flat;
and 4) Cut a piece of brisket point.
Cut the brisket into pieces about the same size as the short rib pieces. Picture below shows the raw meat from left to right as enumerated above.
All were processed as nearly as possible the way Pit Boss described in his post. The only change was that we use about half the black pepper that Meathead recommends, and add an equal weight of juniper berries. Picture below shows the result.
First off, all 4 were very good, the bark was excellent, and the meat was tender and moist. But this was a test, so there had to be winners and losers. My daughter did the blind taste test, and decided that the short rib versions were both the juiciest, and most tender. The brisket flat was a little dry, and the brisket point was moist, but the larger meat grains were less pleasing than the finer grained short ribs.
This post is now clearly in the too long pile, so I'll end with a thank you to David Parrish for telling me how to make GREAT pastrami!
https://pitmaster.amazingribs.com/fo...rami-perfected
I love pastrami, and have been following Meathead's "Close to Katz's" recipe with minor modifications for several batches. But Pit Boss' boneless short rib version looked so delicious, that I decided I had to try it. Problem number one, none of the places around here that I know of had anything that they called "short ribs", boneless or otherwise. Several places sold what they called "chuck short ribs", both boneless and bone-in. Near as I can tell, chuck short ribs are from the first 5 ribs, while others are from higher numbered ribs, and the "chuck" variety may have a little less marbling. In addition, the boneless chuck short ribs may be just chunks of meat cut from the chuck roll.
So, time for an experiment:
1) Bought bone-in chuck ribs and de-boned them;
2) Eventually found a market that had pre-packaged "boneless short ribs" (the counter person did not know if they were from the chuck or not);
3) Cut a piece of choice brisket flat;
and 4) Cut a piece of brisket point.
Cut the brisket into pieces about the same size as the short rib pieces. Picture below shows the raw meat from left to right as enumerated above.
All were processed as nearly as possible the way Pit Boss described in his post. The only change was that we use about half the black pepper that Meathead recommends, and add an equal weight of juniper berries. Picture below shows the result.
First off, all 4 were very good, the bark was excellent, and the meat was tender and moist. But this was a test, so there had to be winners and losers. My daughter did the blind taste test, and decided that the short rib versions were both the juiciest, and most tender. The brisket flat was a little dry, and the brisket point was moist, but the larger meat grains were less pleasing than the finer grained short ribs.
This post is now clearly in the too long pile, so I'll end with a thank you to David Parrish for telling me how to make GREAT pastrami!
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