Making my first pastrami tomorrow, already got thru the prelims and tomorrow into the smoker!
My question. With a prime brisket, separated , point and flat brined in accordance with recommendations from AR,
what should my final temp be for slicing for sandwiches? Seems like normal temps for brisket a bit high? 203 seems high. Temps are all over the map on the net. Thinking in the 175-185 range.
What say you?
Either way rubens will be made some time tomorrow!
John "JR"
Minnesota/ United States of America
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Well after a two hour rain delay the meat went into the smoker at 5:45 and came out just under 7 hrs later at 185. Point was spectacular, flat is waiting for me in the fridge till tomorrow.
Thinking i'm going to re-up, find a navel and do it again. I've never used a navel cut before but I think more fat would throughout would mean a more consistent bite as well. And maybe a higher YUM FACTOR!
How did u calculate the amount of water needed to how many poinds of meat you brined in regards to prague powder#1..meatheads recipe called for 1 gallon water to 4lbs meat...i have 12 pounds of meat to i have to brine in 3 gallons of water? And then triple his amount of prague powder? Or cani get away with a gallon or 2 of water?
That's right Joe. I used a prime brisket from Costco. Separated the point from flat also as recommended by Meathead. Then I butterflied the thick part of the point to try to even up the overall thickness of both pieces. Thickest part around 2 in. Net weight was 11.5lbs.
I used a brining bucket with a plastic adjustable plate to make sure the meat would stay submerged.
1 gallon would not have been enough so I made the recipe for 2 gallons. Under optional ingredients I used the sugar and half the amount of pickling spice. It turned out great and I liked the point much better than the flat so if I do it again I will use a beef navel instead because it is a fattier cut. Don't care for the name much though. Maybe I'll just call it beef belly instead.
Here's a photo of the two pieces. point looks like a bowling pin while they are supposed to be forming a pellicle in the fridge.
Think mine were lazy cause i didn't see much of a change.
So the rub coriander, black pepper, and New Mexico chili powder for color
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