New Pastrami question

Leave it in the brine for 7 to 9 days, it'll make sure that you have it cured.

Take it out and try to split the difference between when it comes out and when you want to cook it.

Also, I'd finish it the day before and then steam it the day of and that will buy you another day.

Thanks...will do.

I was watching a Food network show this weekend where they brined their briskets for 30 days.

Personally,I'd cry to see a Creekstone not smoked like a brisket,sliced up and served with some chopped onions/sliced jalapenos,a scoop of tater salad,some ranch beans.a couple slices of grilled TX Toast,a cold Shiner,and some Asleep at the Wheel on the 8 Track player.

Well Tom, I bought two briskets. #2 will also be smoked & served at the Superbowl party, much as you described Only problem is the lack of Shiner in Vermont but we now have about 10,000 micro-breweries churning out some pretty good sudz.

Hey, if it wasn't so darned cold up there, I'd bring the Shiner too you. Even a key

Hey, maybe the commissioner will move it into the summer so I can come up when it's warm.

Shiner in New England today isn't unlike Coors, east of the Mississippi back in the late 60's...most have heard of it and would like to try it, but haven't.

While it's a great quaff on a hot afternoon, there are some really, REALLY good local brews around here now. Google Heady Topper. The stuff is impossible to find (limited production) and sells for $75 @ cs.

Maybe we can do a swap

sure a case of shiners for some a case of heady topper.

Maybe you just need to drive down this way next time instead of flying. Back in the 90's I had an "in" at Shiner. They shipped me a BUNCH of memorabilia from the factory to me in Australia where we decorated the bar in my office. Yup, only in the Australian Air Force would the Commander (me) have a bar in his building. It was a small thing we rebuilt while I was there, only about 20 x 60, that doesn't include the outdoor area where we built the smoker.

Every time I hear Shiner, I think of back then, it WAS like Coors... people in Oklahoma hadn't even heard of it.

Don't question our great country's many fine micros,but just the memories and places the Shiner has taken me over the decades.

Max,
Care to share your brine receipe for the pastrami?
(Am I now threadjacking on this discussion of micro-brews? )

Here you go:

2 qts water
1# Tender Quick
1# Brown sugar
4 tbs Pickling spice
3 tbs Garlic, minced
1 tbs each cracked coriander, whole black pepper, and mustard seeds
1 tsp Ground cloves
1/4 cup Honey

Bring this mixture to a boil, stir to dissolve solids, then cool. Place briskets in container and pour chilled cure mixture over, then add enough water to cover. I also inject the thicker parts of the brisket in several places to ensure the cure solution penetrates. I haven't always done this, and sometimes there has been a failure to get the meat fully cured to the core, so I think it's a good idea to be safe. Mix well, weight down briskets to guarantee they remain submerged, then place in fridge. Remember to turn once a day for 5 days.

MaxQ, there was a study done somewhere where when they were studying how long it takes for cure to penetrate meat. Conclusion was that it took 24 hrs of curing to penetrated 2/3 inch into meat.

MaxQ,
Thanks for the info!
I will give it a try soon.