BBQ Central

BBQ Central (
-   The Sausage Factory (
-   -   Pastrami next Saturday (my first). (

cleglue 02-10-2007 08:43 PM

Pastrami next Saturday (my first).
I've thawed a brisket and tomorrow evening I'll pump the brisket...flat and point separated. I'm going to pump both then leave in the cure/brine mixture until next weekend. I've never tried this before but hopefully it will come out fine. I'll keep ya'll posted.

Puff 02-10-2007 11:40 PM

Looking forward to the results! :D

Smokey_Joe 02-10-2007 11:42 PM

brined for a whole week?

wittdog 02-11-2007 08:49 AM

SJ yeap...remember I'm assuming what cleglue has is a plain old brisket not a corned beef brisket...he needs to brine and cure it for a week....Good luck cleglue the last one I did came out fantastic...I guess I'll have to do one for that Irish holiday..

cleglue 02-11-2007 09:02 AM

It is a plain brisket. I'll inject later today with the cure. I using Kutas recipe for the cure p.327 but can't find garlic juice. I'll try one of those health stores this afternoon. I'm going to use the spice for the outside from the Virtual Weber site.

cleglue 02-11-2007 04:17 PM

Okay, the brisket is pumped and now sitting in the basement refrigerator.

Nick Prochilo 02-11-2007 04:59 PM

Looks like your off to a great start cleglue

All times are GMT -5. The time now is 05:58 AM.

Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2020, vBulletin Solutions, Inc.