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12 pound "packer brisket" with a 2/13/2013 sell by...what would you do?

Shrinkrap Feb 6, 2013 08:12 PM

From Lucky's in N. Cal, in cryovac,not labeled choice, but I liked the marbling.

Sort of an impulse buy, $2.99/pound, after cooking a "flat" with just a glimmer of what could be.

The flat I got at Costco, divided and cooked two ways. but don't remember the details. I know slicing and cooking a second time in a bar b q sauce concoction came close, but I also came to understand that "the point" was what I would prefer ( I am Mrs. Sprat).

I would absolutely choose smoking, but I would need to do this on a weekend in my Brinkman charcoal smoker or a gas grill, and I would LOVE to try re-creating my childhood memories of pastrami in Queens.

It seems that I could start with aging in the cryovac, and/or brining for a week or more.

The pastrami recipes I've seen here suggest starting with a corned beef would make more sense, but that's not what I have.

So far I've just procrastinated, and Mr. Sprat is wondering why I have this cow in the refrigerator.

I think I should divide it, and try two things, but can't decide if I should divide it into flat and point, or down the middle. Beef ground for burgers or chili would be fine.

I got cookers block! Help!

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  1. porker RE: Shrinkrap Feb 6, 2013 08:41 PM

    Montreal Smoked Meat will be along the lines of your beloved pastrami. It is somewhat time and labour intensive, and a multi-step process requiring timing (decide when you're going to smoke it/eat it and work backwards planning the curing and other steps involved) but well worth it I think.

    http://chowhound.chow.com/topics/794033

    Long thread, but includes a detailed recipe with plenty of tips and discussion.

    1. MidwesternerTT RE: Shrinkrap Feb 6, 2013 08:41 PM

      12 pounds? Cut it into 4 piece of about 3 pounds each. Have Mr. Sprat choose 1 portion for you to cook now, freeze the other 3.

      You will not be able to replicate your childhood memories of pastrami in Queens for at least 2 reasons -- 1) your own tastebuds have changed and 2) beef feed / production / handling methods have changed.

      A quick search found a Michael Ruhlman detailed recipe for Home Made Pastrami with instructions that start from a 5 pound brisket which is made into corned beef (brined 3 days) then pastrami (smoked, spiced). Looked awful to me, but if you love salt & pickling...

      1. s
        sandylc RE: Shrinkrap Feb 6, 2013 09:28 PM

        Make your own corned beef - we are just finishing one that I corned last week.

        http://ruhlman.com/2010/03/corned-bee...

        2 Replies
        1. re: sandylc
          Shrinkrap RE: sandylc Feb 6, 2013 10:42 PM

          Thanks all! Did you use flat or point for your corned beef?

          1. re: Shrinkrap
            s
            sandylc RE: Shrinkrap Feb 12, 2013 08:30 PM

            Flat. It was great.....

        2. f
          fourunder RE: Shrinkrap Feb 6, 2013 11:27 PM

          You could certainly pickle, brine or smoke the Brisket....but the only cuts I would make into Pastrami are the Deckle of Navel, not Brisket....but I'm a Pastrami snob. The Deckle I am referring to is not the POINT, but rather the outer cap that covers the Rib Eye.

          Cut in half....Depending on what you do with the point end, you can keep it whole or separate from the bottom flat.

          btw.....if you leave the Brisket in the Cryovac, you can easily keep it for 30 days to let it *Wet-Age* and let the enzymes naturally tenderize it some what.

          1. 4
            4X4 RE: Shrinkrap Feb 7, 2013 06:04 AM

            If you plan to barbecue it, watch the "bbq with franklin" videos about brisket. I can't post youtube links, but a google search should easily find them. This was very helpful to me the last time I decided to barbecue a whole brisket.

            1. Shrinkrap RE: Shrinkrap Feb 7, 2013 07:25 PM

              Okay, thanks all!

              1. Shrinkrap RE: Shrinkrap Feb 12, 2013 08:23 PM

                i smoked a little over a half; the part with the point, and it tastes great! I am "curing" the flat, using a wet brine from a pastrami recipe, and plan to smoke it after about 5 days.

                1. Shrinkrap RE: Shrinkrap Feb 17, 2013 10:41 PM

                  Pastrami turned out great! Hoping I can figure out how to add a picture.

                   
                  1. Shrinkrap RE: Shrinkrap Feb 17, 2013 10:43 PM

                    Another picture.

                     
                    2 Replies
                    1. re: Shrinkrap
                      f
                      fourunder RE: Shrinkrap Feb 18, 2013 01:46 AM

                      Very nice....I like this one better

                      1. re: Shrinkrap
                        porker RE: Shrinkrap Feb 18, 2013 06:26 AM

                        That looks fantastic!

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