Thank you for the exceptionally clear instructions! Probably the best pastrami video I’ve seen on TH-cam. I noticed, however, that when you cut open the pastrami for the reveal, the centre of the meat was grey, meaning not brined. Do you think you should have brined for longer?
Wow that looks so inviting 😃 I’m drooling for some of this amazing looking pastrami 🤤🤤🤤 .. great recipe on that brisket and great job friend 👏👏👍👍👍🤤🤤😋😋 easy to follow and amazing results ! I see you’re getting more subs 👏👏 awesome
In the video you say you have the smoker set at 250°F, but in the written instructions you say 225°F, which is it? Also, what wood are you using in the smoker?
If I was only going to use half of a brisket (would want to just smoke part of it - it's a Texas thing...LOL), would you recommend the point, or the flat?
It’d probably work! Depending on how fatty it would be, could make it change a bit, but it’d be cool to give it a shot! I’ve been wanting to try a tri tip with it.
so what i think you meant at 0:56 was a corned beef is made with a brikest and pastrami is made with navel I.E. kats deli now most pastrami is made with brisket point or deckle cut whick has more fat
The calmest man on the planet! That Pastrami looks nutz
Thanks man!
Great job
❤🎉 it's look so yummy thanks for uploading your video...
Got one in brine now.
Gonna smoke it in a couple of days on a offset.
I've got a timberline 850 and used that before but now gonna try real wood
Can't wait to make some
Thank you for the exceptionally clear instructions! Probably the best pastrami video I’ve seen on TH-cam. I noticed, however, that when you cut open the pastrami for the reveal, the centre of the meat was grey, meaning not brined. Do you think you should have brined for longer?
Yeah it probably could’ve stayed in the brine a bit longer - or my curing salt could be “expired” lol
Your off to a great start.. You have that late radio show voice .
Wow that looks so inviting 😃 I’m drooling for some of this amazing looking pastrami 🤤🤤🤤 .. great recipe on that brisket and great job friend 👏👏👍👍👍🤤🤤😋😋 easy to follow and amazing results ! I see you’re getting more subs 👏👏 awesome
Thank you!
Awesome job!! New sub 👍👍
I appreciate it!
In the video you say you have the smoker set at 250°F, but in the written instructions you say 225°F, which is it? Also, what wood are you using in the smoker?
Really, you could roll either way. I went with 250* like in the video. I'll update the written. Nice catch!
If I was only going to use half of a brisket (would want to just smoke part of it - it's a Texas thing...LOL), would you recommend the point, or the flat?
Looks amazing dude 👍. Got a chuck roast on my rt-700 right now. How do you think this brine would work with a chuck roast?
It’d probably work! Depending on how fatty it would be, could make it change a bit, but it’d be cool to give it a shot!
I’ve been wanting to try a tri tip with it.
looks amazing... the 6 day brine its to much lol
I make pistrami red without the pink salt. I use beet juice.
Why?
@@BJBDF Pink salt is not so healthy, IMHO. And there is enough salt in the brine to prevent spoilage and preserve the beef.
@@davidgrossman7965 Regular salt in the brine does not prevent spoilage or preserve the meat.
That's not an opinion, it's a fact.
so what i think you meant at 0:56 was a corned beef is made with a brikest and pastrami is made with navel I.E. kats deli now most pastrami is made with brisket point or deckle cut whick has more fat
Yep! I must have messed up editing there. Good catch!
"Making It at Home" brings it outside into a smoker....
I question how "juicy" this was.
you have the most monotone voice ever...no judgment ha ha mine is the same
Lol. Unfortunately, can’t change my voice…