[Gettin Betta]

“I've never had brisket in any form...”

You have never had corned beef or pastrami? Both are made from brisket.

I've been playing around trying to make NY style pastrami from scratch (which is a 3 week process). The cooking technic is key. we smoke it at 220 degrees until 160 internal, then bake/steam it in the oven at 220 degrees (roasting pan with about 1” water, covered)until it reaches
180 internal. It is so moist and tender and delicious! I've got 2 in the brine now, ready to cook for new years eve!

[rustyncrusty]

Later read

[DemforBush]

“You have never had corned beef or pastrami?”’

Nope. I did have some corned beef lunchmeat shaved from the round once (i.e. the super lean stuff). But I’ve never had “real” corned beef or any kind of pastrami.

[truthkeeper]

I went to a BBQ cook-off in Kansas City a few months ago and was served a smoked corned beef that was out of this world. Cooked at 200-250% for 10-12 hours, served with sauerkraut and swiss cheese on grilled rye bread, and so tender you could almost drink it.

Makes me want to get a smoker and figure out how to use it.

[katykelly]

Originaly being from Texas , I have a smoker and make my own pastrami . I also make turkey pastrami . Good stuff .