That's a good endorsement right there. The bbq world lifting each other up and acknowledging good work. The rest of the world should be more like this 🤘🏼
13:51 for the Irish Backhand without the Irish Sunglasses. Great video! I've done this once about a year ago, but now I've been inspired to try it again.
Looks amazing. Gotta love that bark! I'm doing all my pastrami/corned beef without nitrates. I highly recommend it. That is just a tradition, isn't necessary.
I am going to attempt this for my first pastrami. I have been looking around a lot, and your technique just sold me. Thank you so much for sharing with us.
OMG, followed this brining and rub recipe as indicated and just smoked the meat over the weekend. Amazing results. Been eating it every day since and today I made a Reuben. I will definitely be doing this again....and again. Thanks Bradley!
Did this over the weekend, pretty much following the recipe to a tee. Turned out GREAT; first time foil boating, definitely doing THAT all the time, going forward. Also, a new favorite drink...thanks Cockburn! Video is hilarious. Joined the Patreon, too! Chuds FTW.
As a new fan I am pounding the back catalog of Chuds - this one had me drooling - who am I kidding they all do - but the whiskey lime sour at the end - killer. Love the channel
This is fabulous... worth the time. The overnight rest is key... makes it easier to cook for friends, cook on a Saturday; serve on a Sunday ... leftovers are great as well
Your video helped me make this last year for the first time and then I decided to do another one for St. Patty’s today. Also, made my own marble rye for the sandwiches. Turned out fantasteic! Thank you!
I used a hotel pan and rack at the bottom with a stainless steel lid last time I made pastrami. Added 2 cups of water and steamed it. It was delicious. I usually (As a NYkR) do pastrami the Katz way. Thus was so much easier. Liked awesome, I’m going to try the foil boat next time. Well Done!
Thought i had seen all the top bbq guys on youtube, i see ive missed your channel 🧐 love the fun enthusiasm, to the point directions, and the backyard bro vibe👍
Awesome I just made some pastrami myself though I cheated and started with store-bought corned beef and smoked it definitely need to do a whole brisket one of these days
It took me a while to do it, but, glad I did it. Made 17 lbs last weekend, and leftovers are not available! Really had a great flavor, gave it the entire 7 day brine and the overnight rest @ 170. May try shortening the brine time up when I do the next one in a couple of weeks. Thanks!!!
I am very new to smoking meat and appreciate the channel very much. Have been trying a few of your recipes and I 've been doing about the same as this but with beef navel cut, since it's difficult to find briskets where I live, and turns out really well. Cooking it to 88 C, otherwise it tends to just fall apart when you slice it. I have made some beef bacon out of the same meat and it tastes just delicious cured in the same brine as the pastrami.
Yep!! Made my Week by doing our much requested Smoked Pastrami Thanks Man!👍👍 Enjoyed Cockburn commentary on mixed drink too! Will be giving this a try for sure!! So glad u didn’t boil- sacrilege. Thanks again
Cockburn’s Cocktails would be a great name for a channel for him…. If he did cocktail videos in a similar style to yours I’d be all over that. While I just bought a smoker, my house came w/ a bar built in, so that would be a perfect pairing for this viewer right here.
I'm absolutely doing this tomorrow! I have a brisket in the brine right now, half will be made into corn beef, the other will become pastrami! Keep up the great content!
Hey Big thanks to getting me out of my comfort zone and trying some of your techniques I would have never have considered. I’m have been inspired and entertained. Well done sir! Well done!
Another great video, but for the first time interested in the side cocktail more (only cause I have make pastrami multiple times). Though, a bigger fan on Three Crowns and Dubliner.
This looks amazing. If you are ever in Richardson, TX, a suburb of Dallas, I highly recommend Lockwood Distilling Co. House Pastrami and any of their fine spirits.
Man… you are soooooo outstanding that it’s insane. You’re more of a skilled CHEF with fire management skills. Jeremy and the slap ya momma guy are jabroni’s with a following. But the they have ZERO culinary skills. You’re the GOAT! Keep up the exceptional culinary work. Outstanding 🙏🙏🙏
Do you not soak it after to draw out the salt? I did it once when I did pastrami beef ribs, but probably could have done it 2-3 times because it was still pretty salty.
Just saw this. I am going to do this right away. Quick question. was the brisket open in the oven or completely covered ? Thank you so much. Love your videos
learned a tip from SlapyoDaddy,.,, put a piece of wood under the brisket and no juice pooling and helps form the meat well .,. going to try this.. looks bueno
Here is an ODD one for you. I am from Wiscaaansin. We can't get live Crawfish up here. Would you do a video (probably not if they are frozen and in Texas) or do you have any suggestions on doing a batch of frozen crawfish and where to buy? Love your channel, thank you!
![[MV] A leap of faith...ความเชื่อใจครั้งสุดท้าย (From "Petrichor the series")](http://i.ytimg.com/vi/U1piZH2CNXA/mqdefault.jpg)
Hey man, came over after I had about 1000 comments about your channel in my latest video. Extremely well done. Keep up the good work.
You’re a legend 😂
When your two powers combine!... thats all I have lol. Ya'll should get together and create a masterpiece
MMMM Hmmm
That's a good endorsement right there. The bbq world lifting each other up and acknowledging good work. The rest of the world should be more like this 🤘🏼
Would love to see a collaboration video!
Finally He has blessed us 👏
Bless us with a smoked Duck video
The one they’ve all been waiting for.
13:51 for the Irish Backhand without the Irish Sunglasses. Great video! I've done this once about a year ago, but now I've been inspired to try it again.
Tuesdays are now my favorite day of the week!!!!
Seeing a prime brisket for $47 in 2023 has me real jealous!
Chudds it's been years and I want to see a Katz pastrami style! Let's see it
Watching this I miss my mom. I wish she could have lived to see what I have learned from these videos and to be able to cook this for her
Looks amazing. Gotta love that bark! I'm doing all my pastrami/corned beef without nitrates. I highly recommend it. That is just a tradition, isn't necessary.
I am going to attempt this for my first pastrami. I have been looking around a lot, and your technique just sold me. Thank you so much for sharing with us.
OMG, followed this brining and rub recipe as indicated and just smoked the meat over the weekend. Amazing results. Been eating it every day since and today I made a Reuben. I will definitely be doing this again....and again. Thanks Bradley!
Did this over the weekend, pretty much following the recipe to a tee. Turned out GREAT; first time foil boating, definitely doing THAT all the time, going forward. Also, a new favorite drink...thanks Cockburn! Video is hilarious. Joined the Patreon, too! Chuds FTW.
Cockburns cocktails. We need this channel.
Didnt watch the video but liked it anyway. Anything you do is gold.
That was a beautiful brisket! And the pastrami sammich afterwards, fantastic 👍👍
As a new fan I am pounding the back catalog of Chuds - this one had me drooling - who am I kidding they all do - but the whiskey lime sour at the end - killer. Love the channel
All bow to the CHUDDS!!!! Fantastic....
This is fabulous... worth the time. The overnight rest is key... makes it easier to cook for friends, cook on a Saturday; serve on a Sunday ... leftovers are great as well
This BBQ recipe looks and sounds just amazing. That is another one I'm putting on the to make list. Have a great day.
I followed this recipe to the T, incl the foil boat, and it came out DE...LICIOUS. will definitely do this again. 😋
Chuds bbq hitting it out of the park like always.
Your video helped me make this last year for the first time and then I decided to do another one for St. Patty’s today. Also, made my own marble rye for the sandwiches. Turned out fantasteic! Thank you!
I used a hotel pan and rack at the bottom with a stainless steel lid last time I made pastrami. Added 2 cups of water and steamed it. It was delicious. I usually (As a NYkR) do pastrami the Katz way. Thus was so much easier. Liked awesome, I’m going to try the foil boat next time. Well Done!
Thought i had seen all the top bbq guys on youtube, i see ive missed your channel 🧐 love the fun enthusiasm, to the point directions, and the backyard bro vibe👍
The homage to whiskeybuisness made me happy , one of my favorite tik tokers
Awesome I just made some pastrami myself though I cheated and started with store-bought corned beef and smoked it definitely need to do a whole brisket one of these days
Juniper berries add a nice twist too. Love the videos
It took me a while to do it, but, glad I did it. Made 17 lbs last weekend, and leftovers are not available! Really had a great flavor, gave it the entire 7 day brine and the overnight rest @ 170. May try shortening the brine time up when I do the next one in a couple of weeks. Thanks!!!
Cockburn has nailed the shaker face!😂😂😂
I am very new to smoking meat and appreciate the channel very much. Have been trying a few of your recipes and I 've been doing about the same as this but with beef navel cut, since it's difficult to find briskets where I live, and turns out really well. Cooking it to 88 C, otherwise it tends to just fall apart when you slice it. I have made some beef bacon out of the same meat and it tastes just delicious cured in the same brine as the pastrami.
Nice Princess Bride Andre the Giant reference. Much appreciated. Sincerely, The Brute Squad
"Inconceivable!" The Sicilian
the foil boat just made me subscribe. Its genius and now i'm a fan
heard the shout out to Whisman------whisky business.....Love it. Great content
Made this yesterday, soooooo delicious. Going to make 2 next time
Husaband here. I just subscribed! You remind me of myself.....with reciepies!!!!
liked it for the zero dislikes. great job bradley. i think you impressed yourself
Haha Princess Bride quote!
Always delicious. My favorite brisket.
Nailed it! Finally the pastrami video we've been waiting for and you didn't disappoint. Well done sir!
Yep!! Made my Week by doing our much requested Smoked Pastrami Thanks Man!👍👍 Enjoyed Cockburn commentary on mixed drink too! Will be giving this a try for sure!! So glad u didn’t boil- sacrilege. Thanks again
Love pastrami so i will have to give this a go. Well done
That pastrami looks soooo good!!!
Just the video I’ve been waiting for!!!
That looks great. What about doing pastrami burnt ends? I just found the channel and love this first vid i watched!
🧑🍳🧑🍳🧑🍳🧑🍳 Chud CHEFFFFFFFFFF🧑🍳🧑🍳🧑🍳🧑🍳 BARMAN!!!!! OUTSTANDING!
I had a lot of fun at the Yellow Rose in Austin
Crazy awesome cook Bradley. I love the boat - but I love the whole crispy bark on a pastrami thing. Time to up my pastrami game!
Those aaaahhhh aaaahhhh oufff ahhhh and mmmmh hhhhmmmm are core to this channel...sooo good!
Please stop teasing us and collab with Joshua Weissman. Papa has a snake in his boot too and needs your help
Team chud let’s make it happen!
Cockburn’s Cocktails would be a great name for a channel for him…. If he did cocktail videos in a similar style to yours I’d be all over that. While I just bought a smoker, my house came w/ a bar built in, so that would be a perfect pairing for this viewer right here.
Fantastic video guys..well done (all the way from South Africa!)
Outstanding job great video! I'm smoking two hunks of corned beef to soon become pastrami. Love the happy ending! Cheers!
Great looking pathstrami!
I'm absolutely doing this tomorrow! I have a brisket in the brine right now, half will be made into corn beef, the other will become pastrami! Keep up the great content!
Hey Big thanks to getting me out of my comfort zone and trying some of your techniques I would have never have considered. I’m have been inspired and entertained. Well done sir! Well done!
I can’t wait to try this!
So with your foil boat, you got fat side exposed and lean side down, right?
The best bbq I’ve ever had is pastrami at John Lewis’s in Charleston. I’m wating on my new pit so I can cook this
another awesome video. and love the quick drink videos at the end!
Another great video, but for the first time interested in the side cocktail more (only cause I have make pastrami multiple times). Though, a bigger fan on Three Crowns and Dubliner.
Nice brother! I just know that baby was bursting w classic pastrami flavor👊🏻👊🏻
That's what my wife says...
"A little nugget of happiness"🤣🤣
Another awesome one. Thank you.
I'd love to see your take on smoked turkey breast that we always see in Texas BBQ spots.
Awesome video, Bradley! Will have to try this. Thank you!
This looks amazing. If you are ever in Richardson, TX, a suburb of Dallas, I highly recommend Lockwood Distilling Co. House Pastrami and any of their fine spirits.
6:29 a reference to The Princess Bride!
this is some of your best work!
Thats it....now I know what I am doing with the brisket in the freezer
That double shout out had me.
If you like Irish whiskey: Redbreast, Green Spot and Teeling will be some of the best ones you can try
Man… you are soooooo outstanding that it’s insane. You’re more of a skilled CHEF with fire management skills. Jeremy and the slap ya momma guy are jabroni’s with a following. But the they have ZERO culinary skills.
You’re the GOAT! Keep up the exceptional culinary work. Outstanding 🙏🙏🙏
This looks so good- need to try this! Thanks for sharing another wonderful recipe-
"Anybody want a peanut?" LOL.
“Does anyone want a peanut”. The princess bride?
Was already planning on doing this for my next smoke but now it's a must. Also still waiting for that meatloaf vid to drop.
When I do this, I don't bother with a slather, but I do let it air dry for a day or two to develop a pellicle before applying rub and smoking.
I laughed so hard when he back handed the crappy pre-made sour mix. Good man! 👍 😄
To figure out salt amount do you take a certain percentage of total meat and liquid weight and add that in salt and curing salt?
I love ❤️ brisket, pastrami, and salami 😂😅😂😅😂😅😊
Great video gonna have to try that one
I can’t wait to do this!
Got mine in the fridge just now - can't wait! BTW - subbed!
that new camera angle on the firebox is dank
This is a good one Chud...that sandwich looks insane. Also "heart burn in a bottle" is a perfect description haha
I wanna buy a boot snake shirt so bad. Chud needs a merch table.
Do you not soak it after to draw out the salt? I did it once when I did pastrami beef ribs, but probably could have done it 2-3 times because it was still pretty salty.
Just saw this. I am going to do this right away. Quick question. was the brisket open in the oven or completely covered ? Thank you so much. Love your videos
learned a tip from SlapyoDaddy,.,, put a piece of wood under the brisket and no juice pooling and helps form the meat well
.,. going to try this.. looks bueno
This looks AWESOME
Here is an ODD one for you. I am from Wiscaaansin. We can't get live Crawfish up here. Would you do a video (probably not if they are frozen and in Texas) or do you have any suggestions on doing a batch of frozen crawfish and where to buy? Love your channel, thank you!
Lone Pint! Best IPA in Texas!!
Great content again 👍🏼
Bradley, Love your butcher block table. How do you clean and maintain it so that it is safe and lasts?
Yesss 🙌 just Yesss!
I love smoking my corned beef for st.patty's day!
Great cook bro! If you like whiskey I think you should try Uncle nearest, let me know what you think. Great channel
Soooo good 😍thanks
Hi! Is the salt Morton's Kosher? Or Diamond Crystal Kosher? Thanks!
Well done. 🍻