This was a great idea on a video topic-I have smoked a lot of briskets but have never made Pastrami so thanks for showing us the process!
@graemeshomeeats4042
2 жыл бұрын
Thanks man! 🤜🤛 so glad you liked it, but I definitely wish I had a smoker to do it in. This is just a workaround for us smoker-less suckers 🤣
@jeneendove1589
7 ай бұрын
Yes now i know!! Thank you for sharing.
@oregonpatriot1570
Жыл бұрын
You can also do an _'equilibrium brine'_ without water, rubbing your salts and spices into the meat and vac packing it.
@Maikoh
2 жыл бұрын
Oh that looks awesome! 🙌🙌 And looks fairly easy to make! So cool!
@graemeshomeeats4042
2 жыл бұрын
Super easy! If you're patient 🤣 appreciate you checkin' it out!
@RhubarbAndCod
2 жыл бұрын
Aw Graeme, another amazing demonstration. For me, I'd go the whole way and do the full fridge brining... really not that hard, especially with the great instruction you've offered, and the end result is such a wonderful payoff! It looks like you went with the second cut... with this cooking process, would it work with a first/flat cut of brisket as well?
@graemeshomeeats4042
2 жыл бұрын
Hey thank you so much Susan! I totally agree, I love being able to tweak to my own preferences and experiment with my own brines but yes, it absolutely works with a flat, in fact my first attempt at this was with a flat. I liked the fat in this end result but it was good still without it. Thanks for taking the time to check this out! I'm so glad you liked it 😊
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