That's a good endorsement right there. The bbq world lifting each other up and acknowledging good work. The rest of the world should be more like this 🤘🏼
As a new fan I am pounding the back catalog of Chuds - this one had me drooling - who am I kidding they all do - but the whiskey lime sour at the end - killer. Love the channel
It took me a while to do it, but, glad I did it. Made 17 lbs last weekend, and leftovers are not available! Really had a great flavor, gave it the entire 7 day brine and the overnight rest @ 170. May try shortening the brine time up when I do the next one in a couple of weeks. Thanks!!!
I used a hotel pan and rack at the bottom with a stainless steel lid last time I made pastrami. Added 2 cups of water and steamed it. It was delicious. I usually (As a NYkR) do pastrami the Katz way. Thus was so much easier. Liked awesome, I’m going to try the foil boat next time. Well Done!
I am very new to smoking meat and appreciate the channel very much. Have been trying a few of your recipes and I 've been doing about the same as this but with beef navel cut, since it's difficult to find briskets where I live, and turns out really well. Cooking it to 88 C, otherwise it tends to just fall apart when you slice it. I have made some beef bacon out of the same meat and it tastes just delicious cured in the same brine as the pastrami.
Awesome I just made some pastrami myself though I cheated and started with store-bought corned beef and smoked it definitely need to do a whole brisket one of these days
learned a tip from SlapyoDaddy,.,, put a piece of wood under the brisket and no juice pooling and helps form the meat well .,. going to try this.. looks bueno
Here is an ODD one for you. I am from Wiscaaansin. We can't get live Crawfish up here. Would you do a video (probably not if they are frozen and in Texas) or do you have any suggestions on doing a batch of frozen crawfish and where to buy? Love your channel, thank you!
MR BRADLEY Robinson have you ever thought of doing Chubs Box grill to rotate I would like to see you do that one of your episodes moving forward it was just idea so I'm sharing it to you enjoy keep the good times rolling in
One thing i noticed that you brought up was that all that moisture being absorbed into the meat should have made it take longer to heat up, so im a plumber and I personally with my years of experience can completely explain why this brisket did what it did, and thats how your water heater works to give you hot water, a tank style water heater heats up 50 gallons of water faster than you think
I don't know if You see this , great video, i just want to know about if the ratio of the brine (salt, sugar, etc) is measured based on the líquid or the weight of the meat?.... I want to do this but with a smaller cut and I don't want to over salt it or play with the pink salt.
Bradley, do you recommend cooking with 1 type of wood (post oak in your case) or is mixing species okay? I’m in Maine and not sure if I should be trying to find a firewood supplier who will sell me or single type or if I’m fine with whatever I get in a truckload. Thanks!
Wikipedia: "Curing salts are not to be confused with Himalayan pink salt, a halite which is 97-99% sodium chloride (table salt) with trace elements that give it a pink color."
Hey man, came over after I had about 1000 comments about your channel in my latest video. Extremely well done. Keep up the good work.
You’re a legend 😂
When your two powers combine!... thats all I have lol. Ya'll should get together and create a masterpiece
MMMM Hmmm
That's a good endorsement right there. The bbq world lifting each other up and acknowledging good work. The rest of the world should be more like this 🤘🏼
Would love to see a collaboration video!
Finally He has blessed us 👏
The one they’ve all been waiting for.
As a new fan I am pounding the back catalog of Chuds - this one had me drooling - who am I kidding they all do - but the whiskey lime sour at the end - killer. Love the channel
Didnt watch the video but liked it anyway. Anything you do is gold.
This BBQ recipe looks and sounds just amazing. That is another one I'm putting on the to make list. Have a great day.
Watching this I miss my mom. I wish she could have lived to see what I have learned from these videos and to be able to cook this for her
Cockburns cocktails. We need this channel.
All bow to the CHUDDS!!!! Fantastic....
Chudds it's been years and I want to see a Katz pastrami style! Let's see it
the foil boat just made me subscribe. Its genius and now i'm a fan
It took me a while to do it, but, glad I did it. Made 17 lbs last weekend, and leftovers are not available! Really had a great flavor, gave it the entire 7 day brine and the overnight rest @ 170. May try shortening the brine time up when I do the next one in a couple of weeks. Thanks!!!
Cockburn has nailed the shaker face!😂😂😂
I used a hotel pan and rack at the bottom with a stainless steel lid last time I made pastrami. Added 2 cups of water and steamed it. It was delicious. I usually (As a NYkR) do pastrami the Katz way. Thus was so much easier. Liked awesome, I’m going to try the foil boat next time. Well Done!
Always delicious. My favorite brisket.
I followed this recipe to the T, incl the foil boat, and it came out DE...LICIOUS. will definitely do this again. 😋
6:29 a reference to The Princess Bride!
“Does anyone want a peanut”. The princess bride?
Please stop teasing us and collab with Joshua Weissman. Papa has a snake in his boot too and needs your help
Team chud let’s make it happen!
Nice Princess Bride Andre the Giant reference. Much appreciated. Sincerely, The Brute Squad
"Inconceivable!" The Sicilian
I am very new to smoking meat and appreciate the channel very much. Have been trying a few of your recipes and I 've been doing about the same as this but with beef navel cut, since it's difficult to find briskets where I live, and turns out really well. Cooking it to 88 C, otherwise it tends to just fall apart when you slice it. I have made some beef bacon out of the same meat and it tastes just delicious cured in the same brine as the pastrami.
I can’t wait to try this!
Love pastrami so i will have to give this a go. Well done
So with your foil boat, you got fat side exposed and lean side down, right?
Husaband here. I just subscribed! You remind me of myself.....with reciepies!!!!
That looks great. What about doing pastrami burnt ends? I just found the channel and love this first vid i watched!
The homage to whiskeybuisness made me happy , one of my favorite tik tokers
liked it for the zero dislikes. great job bradley. i think you impressed yourself
🧑🍳🧑🍳🧑🍳🧑🍳 Chud CHEFFFFFFFFFF🧑🍳🧑🍳🧑🍳🧑🍳 BARMAN!!!!! OUTSTANDING!
That double shout out had me.
This is a good one Chud...that sandwich looks insane. Also "heart burn in a bottle" is a perfect description haha
Another awesome one. Thank you.
I'd love to see your take on smoked turkey breast that we always see in Texas BBQ spots.
To figure out salt amount do you take a certain percentage of total meat and liquid weight and add that in salt and curing salt?
Awesome I just made some pastrami myself though I cheated and started with store-bought corned beef and smoked it definitely need to do a whole brisket one of these days
I love smoking my corned beef for st.patty's day!
Got mine in the fridge just now - can't wait! BTW - subbed!
Outstanding job great video! I'm smoking two hunks of corned beef to soon become pastrami. Love the happy ending! Cheers!
Those aaaahhhh aaaahhhh oufff ahhhh and mmmmh hhhhmmmm are core to this channel...sooo good!
I had a lot of fun at the Yellow Rose in Austin
"double shout out!' LOL
Yesss 🙌 just Yesss!
Was already planning on doing this for my next smoke but now it's a must. Also still waiting for that meatloaf vid to drop.
Two words
Thank you
When I do this, I don't bother with a slather, but I do let it air dry for a day or two to develop a pellicle before applying rub and smoking.
Next time try it with Marble Rye bread.... 🤤
*The only thing is I have it with nonKosher pickles.* Delicious Delicatessen lunch sandwich.
Great video gonna have to try that one
Thank you! That was awesome.
The Chudd and Cockburn Culinary Universe is gonna be fucking LITTTT
Hi! Is the salt Morton's Kosher? Or Diamond Crystal Kosher? Thanks!
Blue Owl glass!!!
What about a store bought corned beefed brisket? Smoke one of those!
Can’t wait to try this one. 🤤🤤🤤
Great content again 👍🏼
learned a tip from SlapyoDaddy,.,, put a piece of wood under the brisket and no juice pooling and helps form the meat well
.,. going to try this.. looks bueno
Well done. 🍻
Such gorgeous pastrami and its all about that fatty slice
Here is an ODD one for you. I am from Wiscaaansin. We can't get live Crawfish up here. Would you do a video (probably not if they are frozen and in Texas) or do you have any suggestions on doing a batch of frozen crawfish and where to buy? Love your channel, thank you!
If you could post the brine in freedom units that would be great
I have to try this
LMFAO!!! Double shout out!!! Well played good sir!!
MR BRADLEY Robinson have you ever thought of doing Chubs Box grill to rotate I would like to see you do that one of your episodes moving forward it was just idea so I'm sharing it to you enjoy keep the good times rolling in
I wish we had H.E.B. in Minnesota. Grocery stores here don't carry Prime Brisket. 😞
I did my first pastrami last week. The whole time I was wondering if I did it right. Now I know. Came out great, but now I know...
How do you keep the brisket submerged in the brine? It’s wants to float.
One thing i noticed that you brought up was that all that moisture being absorbed into the meat should have made it take longer to heat up, so im a plumber and I personally with my years of experience can completely explain why this brisket did what it did, and thats how your water heater works to give you hot water, a tank style water heater heats up 50 gallons of water faster than you think
What time did you start smoking that brisket?
It’s Dec 2023 and I miss the $3.48/lb brisket prices from a pre-2021
@ChudsBbq how did you come up with the salt / curing salt values?
Don't forget the Montreal smoked meat brisket...
AMAZING
I don't know if You see this , great video, i just want to know about if the ratio of the brine (salt, sugar, etc) is measured based on the líquid or the weight of the meat?.... I want to do this but with a smaller cut and I don't want to over salt it or play with the pink salt.
I tried to read all of the comments, but is there an amount to use if Im cheating and use the pickling spice for the exact same size?
Love that leather knife roll witch one is it ? Can you send a link to it ? Awsome video !!
Does it matter what the weight of the brisket is for the brine recipe or not
Gotta throw some Kraut on that sammich. Droool.
Never realized pastrami was the brisket cut
Arrrr....no 'official' taste test!!
Bradley, do you recommend cooking with 1 type of wood (post oak in your case) or is mixing species okay? I’m in Maine and not sure if I should be trying to find a firewood supplier who will sell me or single type or if I’m fine with whatever I get in a truckload. Thanks!
Wikipedia: "Curing salts are not to be confused with Himalayan pink salt, a halite which is 97-99% sodium chloride (table salt) with trace elements that give it a pink color."
Hi Bradley, awesome video! Please your help with a question. What difference would it be to avoid the pink salt? Saludos.
It wouldn't cure and that's what makes it pastrami it's cured meat
Not too salty without desalinating?
A Daiquiri is just the rum equivalent of a Sour. If it's citrus, sugar, and whiskey, it's a sour. citrus, sugar, and rum is a daiquiri.
Recently found out that Katz in NYC makes their pastrami out of beef belly. BEEF BELLY. Never even heard of it before. Who knew?
What do you do with trimmings?
Going to pigeon forge from east tx any suggestions on bbq joints in Memphis or Tennessee
the shout out to Andrew Rea (Binging with Babish) and Joshua Weissman! tiny whiskey business 6:21
no sauerkraut?
Double shout out to Joshua Weissman and Babish?
🔥
will you ship one of those pastrami's to me?
I miss the plate pastrami that’s not widely available anymore. So fatty and delicious
Duuuuuude!
I just gotta know Chuds BBQ…. Have you ever cut yourself when rolling out your cutlery? 🤣
My only question is do you recommend brining for the same period of time for a smaller brisket? Or just brine for the 12 to 14 day period?
HEB BABY
I would give it 6 thumbs up if it were an option.
Dude... You left out Montreal Style Smoke Meat !!!
$47 for a Prime brisket?
Me Today: 🥲
Seeing a prime brisket for $47 in 2023 has me real jealous!