I have been wanting to make my own pastrami from scratch, but with the stores having the pre-packaged corned beef brisket for St. Patrick’s Day, I thought it would be good to try that out first.
It came out really good, but it was definitely a weird cut. It had an oddly shaped flap, so I cut that off and boiled to make corned beef with and the remainder I smoked today. Fat cap was way thicker than I thought it was going to be. I am definitely more determined to make my own corned beef and pastrami from scratch now though.
by TopDogBBQ
17 Comments
Looks tasty but yeah def needed to trim down that fat cap lol
I respect the effort and time that went into this. But that’s one YUGE fat cap.
Why are these photos so pro? Haha
Bummer about the fat cap, but that bark looks amazing. With a better cut, I bet it’ll be damn good!
Not gonna beat a dead horse about the fat cap so instead I’ll compliment on the quality of these photos. Are you a professional food photographer or something?
What recipe did you follow? Looks good.
What on earth did you take these pictures with?
Jesus please trim before you cook
If you slice off some of that fat cap, you can use it to make very intensely flavorful lardons for other purposes.
Looks great!
I find pastrami to be the most sensual of the salted cured meats.
Pastrami from scratch is fun, I personally prefer skipping the steam and just smoking all the way. Not to say steam isn’t bad…an excuse to try both.
Its corned beef mf especially around St Patricks day
Is there a difference between this and brisket?
Sorry bro u paid for a chunk of fat, clearly u know what you’re doing smoking-wise bark looks great
I’d say you nailed it
How long did you smoke it?
Brother trim that fat cap down. Looks super unappetizing