Two Faces of Brisket

[Bill Schultz]

So had a 13lb Brisket wet aging for about three weeks, decided to go two ways with it.

Pastrami

Cut and trimmed the flat, and all the ingredients lined up - Ground Coriander - Granulated Garlic - Morton Tender Quick - Ground Pepper - Onion Powder - Dark Brown Sugar

Done in a resealable plastic bag and in the fridge for seven days, turning twice a day

What to do, what to do?

Experiment, taking the point end of the Brisket which is my favorite thing and vacum seal it after seasoning with Worcestershire, Granulated Garlic, Granulated Onion Powder and Crushed Red Pepper.
Sit in the fridge till Friday and into the WSM

So see you on Friday and then next Wednesday, can't wait

 

[Tony R]

 

[Mike Coffman]

Be watching this one with lots of interest Bill!

 

[Mike Cosgrove]

Hurry up Bill, I really want to see the result.

 

[russ olin]

Bill we must be on the same wave length, did a brisket Sat. And pastrami yesterday. No pics though (my photographer was gone all day). Can't wait to see your end result. As I am sure that it will be fantastic.

 

[Robert T]

I have a feeling this is going to be good...

 

[Cliff Bartlett]

I'll be watching Bill, for sure.

 

[Jerome D.]

By the time Friday rolls around, I think I'll be constantly hitting my browser's refresh button, anxiously waiting for Bill's photos to appear.

 

[Rich Dahl]

Come on Friday!

 

[Jak Stepan]

ok im on the hook.

don't lift the lid...

 

[Steve Whiting]

Anticipation...Bill's making me wait!