Brisket Pastrami In One Day? | Chuds BBQ

Byamazingfoodstv


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Brine Recipe
1 Gal Water
300G Kosher Salt
350 Brown Sugar
42G Pink Salt
10G Coriander
15G Mustard Seed
15G Black Peppercorn
3 Bay Leaves
3 Cinnamon Sticks
5G Red Pepper Flakes
4G Juniper Berries
4G Allspice
2G Cloves
60G Crushed Garlic

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Pots & Pans
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►Made In Stainless Clad Set

►Made In Carbon Steel Set

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Knives
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►8″ Chef’s Knife

►6″ Nakiri

►Boning Knife

►Bone Saw

Meat Processing
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Appliances
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Ingredients
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►Chud Rub and 16 Mesh Black Pepper

►Smokin Pecan Pellets!
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►Fogo Charcoal

►Wagyu Tallow

►Dough Conditioner

►High Temp Cheese

►Pink Salt

►Sodium Citrate

►Hog Casings

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Small Cooking Tools
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►Garlic Mandolin

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Welding Tools
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Camera Gear
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38 Comments

  2. I do not like pastrami. I generally love smoked anything, and I grew up in New York where Jewish deli food is something I'm used to (smoked whitefish is amazing). But pastrami always just tastes like chemicals to me. I'll try it again every couple years just to be sure, but yeah, I just don't like it. I love smoked anything, I love corned beef, but I try pastrami and it just tastes gross to me

  9. Hey, I am going to try this recipe in a couple of days, but my brisket will be a little larger and I want to make sure it gets completely covered with brine – is it ok to do the recipe at 1.5 times what is listed? I assume the curing salt gets evenly distributed throughout the volume of liquid so even if I use 1.5 times the curing salt, since everything else is larger it should not be too much. Kind of new to using curing salt – only used it for some of the sausage recipes here and from 2 Guys and a Cooler.

  26. If you are worried about the Cure No.1 not converting to Nitrous Oxide in time before cooking, you can always use an accelerator such as Ascorbic Acid (vitamin C) to ensure all the Nitrites are converted. Plenty of sites with ratios and how to mix. But as you state 12 hours should be enough time for the Nitrites to convert and 19 hours is perfectly safe 😁.
    The cook on that was phenomenal and I am sitting here drooling over the end result, great method, recipe and video, thank you 🥰

  30. Good looking pastrami. I have a question that I only ask out of ignorance, Ive never made pastrami. How would it work to vacuum brine after injecting the brisket? It might be tough to find a pan set up to vacuum, might have to make one. Marinating in a vacuum can reduce a normally 48 hour Marinate down to just a few hours. I have a 4 gallon stainless pot with a lid set up for vacuum. A brisket would probably have to be separated to work, or do tri tips. Ive yet to try a turkey in it, chickens come out awesome. I use a jaccard tenderizer all over it then drop it in the pot with Marinade and pull a vacuum. Let it sit a few hours and pop into smoker. Pollo asado comes out amazing.

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