It's brine time, corned beef & pastrami!!!

Rajun Gardener · March 10, 2019

Here's a reminder to get it started even if you've never made it. It's super easy and so much better than anything from a store.

Here's a few recipes to get you started, last year I made this one. https://www.traegergrills.com/recipe...-beef-pastrami

You can boil it for corned beef or smoke it for pastrami, either way it's delicious.
You even have time to make your own kraut.

Here's a recipe using chuck roast that I'm gonna try this year.
https://girlscangrill.com/recipe/hom...strami-recipe/

pmcgrady · March 10, 2019

Aldis had a bait and switch....two types of corned beef....all the cheap advertised corned beef was sold but hey had plenty of the $4.99/lb stuff full of water... I choose not to participate...

pmcgrady · March 10, 2019

Rajun! I'll trade some Cajun for some Yankee!

Rajun Gardener · March 10, 2019

I'm good with that but it might ruin you. Just a warning LOL!!!

Worth1 · March 11, 2019

Soon after I learned how to do it I got burned out on it.
But I will try the chuck roast thing too.

pmcgrady · March 11, 2019

Chuck roast pastrami looks tasty!

Tormato · March 12, 2019

There's also pastrami bacon.

Rajun Gardener · March 17, 2019

Happy St Patrick's Day!!!

I pulled a brisket flat and some trimmings from a brisket I smoked a while back and made a brine last Sunday.

I pulled it out and rinsed it off last night to sit and get happy in the fridge overnight.

I'm glad I left that fat on, it should good for flavor

I used my BBQ rub and added black pepper, coriander, ground mustard, garlic powder, allspice and brown sugar then coated it heavy. It went in the smoker at 9 this morning.

I took the trimmings and fired up the 6 qt pressure cooker for 7 minutes under pressure and 7 minutes releasing.

This came out perfect and it's amazing when it's not saturated with salt that you can actually taste the brisket flavor.

I added an onion to this gang and in the PC they went for another 5 minutes then a natural release

I had to eat two of these test bowls to make it was as good as I thought it was!!!

Knowing I would have cabbage left over I pulled a pack of my sausage out of the freezer earlier and started on stuffed cabbage.

Pulled cans to make a sauce and mixed some with cooked rice and the sausage meat.

Started rolling

add gravy and into the oven for a while wrapped in foil

This is gonna be my go to recipe, it's spicy and juicy.

Perfect moisture too

My sister lives next door and already planned on cooking lunch so I brought over these two dishes to eat with oven bbq ribs, homemade Mac-n-Cheese and onion, bell pepper stuffed french bread.

The brisket/pastrami is done and resting. Since I'm full it's gonna be served later after a chill period so I can slice it as thin as possible.

May the luck of the Irish be with you all year!!

Worth1 · March 17, 2019

So St Patrick's day is today, I totally missed out on it.

By the way it looks good.

roper2008 · March 17, 2019

That sandwich looks darn delicious!!!

March 10, 2019	#1
Rajun Gardener Tomatovillian™ Join Date: Jan 2014 Location: Tomato Cornhole Posts: 2,550	It's brine time, corned beef & pastrami!!! Here's a reminder to get it started even if you've never made it. It's super easy and so much better than anything from a store. Here's a few recipes to get you started, last year I made this one. https://www.traegergrills.com/recipe...-beef-pastrami You can boil it for corned beef or smoke it for pastrami, either way it's delicious. You even have time to make your own kraut. Here's a recipe using chuck roast that I'm gonna try this year. https://girlscangrill.com/recipe/hom...strami-recipe/ __________________ Rob Last edited by Rajun Gardener; March 10, 2019 at 07:28 PM.

March 10, 2019	#4
Rajun Gardener Tomatovillian™ Join Date: Jan 2014 Location: Tomato Cornhole Posts: 2,550	I'm good with that but it might ruin you. Just a warning LOL!!! __________________ Rob

March 17, 2019	#8
Rajun Gardener Tomatovillian™ Join Date: Jan 2014 Location: Tomato Cornhole Posts: 2,550	Happy St Patrick's Day!!! I pulled a brisket flat and some trimmings from a brisket I smoked a while back and made a brine last Sunday. I pulled it out and rinsed it off last night to sit and get happy in the fridge overnight. I'm glad I left that fat on, it should good for flavor I used my BBQ rub and added black pepper, coriander, ground mustard, garlic powder, allspice and brown sugar then coated it heavy. It went in the smoker at 9 this morning. I took the trimmings and fired up the 6 qt pressure cooker for 7 minutes under pressure and 7 minutes releasing. This came out perfect and it's amazing when it's not saturated with salt that you can actually taste the brisket flavor. I added an onion to this gang and in the PC they went for another 5 minutes then a natural release I had to eat two of these test bowls to make it was as good as I thought it was!!! Knowing I would have cabbage left over I pulled a pack of my sausage out of the freezer earlier and started on stuffed cabbage. Pulled cans to make a sauce and mixed some with cooked rice and the sausage meat. Started rolling add gravy and into the oven for a while wrapped in foil This is gonna be my go to recipe, it's spicy and juicy. Perfect moisture too My sister lives next door and already planned on cooking lunch so I brought over these two dishes to eat with oven bbq ribs, homemade Mac-n-Cheese and onion, bell pepper stuffed french bread. The brisket/pastrami is done and resting. Since I'm full it's gonna be served later after a chill period so I can slice it as thin as possible. May the luck of the Irish be with you all year!! __________________ Rob

March 10, 2019	#2
pmcgrady Tomatovillian™ Join Date: Feb 2015 Location: Central Illinois Posts: 1,836	Aldis had a bait and switch....two types of corned beef....all the cheap advertised corned beef was sold but hey had plenty of the $4.99/lb stuff full of water... I choose not to participate...

March 11, 2019	#5
Worth1 Tomatovillian™ Join Date: Feb 2006 Location: Den of Drunken Fools Posts: 38,539	Soon after I learned how to do it I got burned out on it. But I will try the chuck roast thing too.

March 12, 2019	#7
Tormato Tomatovillian™ Join Date: Feb 2006 Location: MA Posts: 4,971	There's also pastrami bacon.

March 17, 2019	#10
roper2008 Tomatovillian™ Join Date: Oct 2009 Location: Virginia Bch, VA (7b) Posts: 1,337	That sandwich looks darn delicious!!!