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Brisket Pastrmi #8122082 01/09/21 03:14 PM
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Herbie Hancock Online Content OP
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I picked up some brisket pieces that H‑E‑B had packaged up, so I decided to give a smoked brisket pastrmi a try using the venison recipe.

[Linked Image]


It takes beer to make thirst worthwhile - J. Fred Schmidt
Re: Brisket Pastrmi [Re: Herbie Hancock] #8122124 01/09/21 03:42 PM
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Winner winner. Very nice presentation.

Re: Brisket Pastrmi [Re: Herbie Hancock] #8122132 01/09/21 03:47 PM
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That looks amazing. I feel like I can taste it from here. I’d make be a big ole pastrami sandwich with that.


[Linked Image] [Linked Image]



Re: Brisket Pastrmi [Re: Herbie Hancock] #8122135 01/09/21 03:54 PM
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Wow. Just wow. Pure greatness.


Quail hunting is like walking into, and out of a beautiful painting all day long. Gene Hill


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Re: Brisket Pastrmi [Re: Herbie Hancock] #8122138 01/09/21 03:56 PM
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Beautiful, and I bet they were amazing. Your photos are always beautiful; I'm gonna have to up my game. smile

Re: Brisket Pastrmi [Re: Herbie Hancock] #8122191 01/09/21 05:01 PM
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Tejas Chocolate in Tomball has a fantastic Pastrami lunch. banana


Don't talk the talk if you didn't walk the walk.
Re: Brisket Pastrmi [Re: Herbie Hancock] #8122199 01/09/21 05:05 PM
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wow, that looks great

Re: Brisket Pastrmi [Re: Herbie Hancock] #8122947 01/10/21 06:15 AM
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Mmmmmmm


.-- "TCNNF CURLF CGC CRLBF VFF HEXO CRON APHA"

_=====___=________==-
Re: Brisket Pastrmi [Re: Walkabout] #8123017 01/10/21 01:28 PM
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Originally Posted by Walkabout
Winner winner. Very nice presentation.



If he's lying, he's dying.


Quail hunting is like walking into, and out of a beautiful painting all day long. Gene Hill


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Re: Brisket Pastrmi [Re: Herbie Hancock] #8123404 01/10/21 06:52 PM
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Looks great. I love pastrami.

Re: Brisket Pastrmi [Re: Blank] #8123410 01/10/21 06:58 PM
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Originally Posted by Blank
Beautiful, and I bet they were amazing. Your photos are always beautiful; I'm gonna have to up my game. smile



What he said.

Man that looks awesome!

Re: Brisket Pastrmi [Re: skinnerback] #8123895 01/11/21 12:15 AM
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Originally Posted by skinnerback
Originally Posted by Blank
Beautiful, and I bet they were amazing. Your photos are always beautiful; I'm gonna have to up my game. smile



What he said.

Man that looks awesome!


X1,000,000. Dayum!!!


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Re: Brisket Pastrmi [Re: Herbie Hancock] #8123896 01/11/21 12:16 AM
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Herbie, even the picture is worthy of framing! roflmao

Last edited by Bullfrog; 01/11/21 12:17 AM.

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Re: Brisket Pastrmi [Re: skinnerback] #8124584 01/11/21 03:17 PM
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Originally Posted by skinnerback
Originally Posted by Blank
Beautiful, and I bet they were amazing. Your photos are always beautiful; I'm gonna have to up my game. smile



What he said.

Man that looks awesome!


Thanks, my brother actually got me some picture lights to up my game and I used them on this one. I actually just use my phone and use that for the picture formatting. You know you gotta make it look 100 times better than it is!


It takes beer to make thirst worthwhile - J. Fred Schmidt
Re: Brisket Pastrmi [Re: Herbie Hancock] #8125034 01/11/21 07:04 PM
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Some spicy mustard and sauerkraut would make one hell of a samich!


It's hell eatin em live
Re: Brisket Pastrmi [Re: Herbie Hancock] #8125185 01/11/21 08:38 PM
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Very nice. No better cured meat than pastrami IMO.

Re: Brisket Pastrmi [Re: Herbie Hancock] #8125261 01/11/21 09:29 PM
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I was thinking of doing this with a venison roast. What's your recipe?

Re: Brisket Pastrmi [Re: Sparta] #8125265 01/11/21 09:32 PM
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Originally Posted by Sparta
I was thinking of doing this with a venison roast. What's your recipe?


Courtesy of QSYB:

Another member shared this one with me. I haven't done it yet but his results looked tasty:


4lb deer roast as lean as you can get
1 cup kosher salt
1 cup white sugar
2 tbsp mccormick pikeling spice
1/2 cup dark brown sugar
1/4 cup of honey
1 gallon water


bring everything but the meat to a boil in 1 gallon of water and then chill it

add 8 tsp of pink salt(instacure #2) mix and add the meat in a covered plastic tub with lid put a saucer or plate on top of the meat to keep it submerged for 72 hrs after that take it out rinse it of good or it will be real salty dry it with a paper towel...

take 1 1/2 tbsp black peppercorns and 1 1/2tbsp coriander seeds in a pan and heat them on med shaking them till they smoke just a little then I grind them in a coffee grinder till still very coarse put as much as you can get on..

then I smoke it on low heat for 5hrs then kick up the heat and cook till its about 150 let it rest for 30 minuets slice it thin I like mine cold and thin tradition is slice it up and then steam it for 15 or 20..


It takes beer to make thirst worthwhile - J. Fred Schmidt
Re: Brisket Pastrmi [Re: Herbie Hancock] #8125393 01/11/21 10:40 PM
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Your Pastrimi look incredible ! I have one soaking in the brine now, ready to smoke Saturday. Use pretty much the same recipe but half the amount of pink cure(sodium nitrate) for a 10# or less brisket.

Last edited by stillhntr; 01/11/21 10:46 PM. Reason: Sp

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Re: Brisket Pastrmi [Re: Herbie Hancock] #8126211 01/12/21 02:15 PM
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Originally Posted by Herbie Hancock
Originally Posted by Sparta
I was thinking of doing this with a venison roast. What's your recipe?


Courtesy of QSYB:

Another member shared this one with me. I haven't done it yet but his results looked tasty:


4lb deer roast as lean as you can get
1 cup kosher salt
1 cup white sugar
2 tbsp mccormick pikeling spice
1/2 cup dark brown sugar
1/4 cup of honey
1 gallon water


bring everything but the meat to a boil in 1 gallon of water and then chill it

add 8 tsp of pink salt(instacure #2) mix and add the meat in a covered plastic tub with lid put a saucer or plate on top of the meat to keep it submerged for 72 hrs after that take it out rinse it of good or it will be real salty dry it with a paper towel...

take 1 1/2 tbsp black peppercorns and 1 1/2tbsp coriander seeds in a pan and heat them on med shaking them till they smoke just a little then I grind them in a coffee grinder till still very coarse put as much as you can get on..

then I smoke it on low heat for 5hrs then kick up the heat and cook till its about 150 let it rest for 30 minuets slice it thin I like mine cold and thin tradition is slice it up and then steam it for 15 or 20..


Much appreciated. I have a venison roast with it's name on this recipe but looking at your brisket makes me want to do both.

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