British BBQ Society Forums

anyone out there got any advice on doing this brisket, should I soak it and for how long for starters any advice would be appreciated

thanks

How about turning it into pastrami? I've got a brisket curing in the fridge now & will prbably be smoking it on Tuesday.

http://www.theguardian.com/lifeandstyle ... e-pastrami

ok sooo salt beef has to turned into pastrami or can it just be cooked low and slow like a regular brisket, and no soaking is needed I take it, to remove excess salt
first brisket period so want to nail down the particulars..

Picture 3 shows a lot of smoke in that guardian link!!!!

hmmm seems to be getting a bit thin on the ground on here for advice

I smoked my Pastrami brisket today & have just eaten a few slices for dinner. Texture & colour was lovely, but way too salty. I followed the "Guardian" recipe linked in a previous post. Think they may have missed a step.

So both pieces are now under water in the fridge in an effort to get rid of the excess salt. Will change the water a few times and see how it tastes tomorrow. Shame the lovely coriander & pepper bark will fall off.

Bit of a learning cueve methinks

Keep plugging away. Practice makes perfect. Just think of all the fun you can have practicing.

thanks fitasc think I`ll soak my brisket for 2-3 days then cook..
shame none of the more experienced cooks on here couldn't give you a heads up...

how did it taste after the soaking, after cook

Now tastes lovely & has retained its colour and texture after soaking on the fridge for about 16 hours.

Had an early pastrami sandwich with the meat from the flat. Then cubed some of the meat from the point and added to some BBQ beans, portion of rice and dinner was sorted, very nice.

Will do again, but will soak the cured brisket overnight before smoking next time.

Coincidentally, finished building the Heatmeter fan & servo unit for the WSM today. So all set up for some long slow cooking, now trying to decide what the next smokey challenge should be.

Cheers - Bob

Maybe no-one has had the experience of doing this before? Quick look on google gives some reads http://ruhlman.com/2011/09/how-to-make-pastrami where they brine it then smoke it