Pastrami Brisket | Chuds BBQ

[@MadScientistBBQ]

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.

[@kiidxky1320]

You’re a legend 😂

[@a3k6g3d]

When your two powers combine!... thats all I have lol. Ya'll should get together and create a masterpiece

[@CitadelRunner]

MMMM Hmmm

[@anavrin80]

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 🤘🏼

[@jjm6187]

Would love to see a collaboration video!

[@LeRoyandLewisBBQ]

Finally He has blessed us 👏

[@ask_jeebs]

Bless us with a smoked Duck video

[@WilsonsBBQ]

The one they’ve all been waiting for.

[@jeffdalton2967]

Tuesdays are now my favorite day of the week!!!!

[@cannistershot2277]

13:51 for the Irish Backhand without the Irish Sunglasses. Great video! I've done this once about a year ago, but now I've been inspired to try it again.

[@davidpaddock5395]

Seeing a prime brisket for $47 in 2023 has me real jealous!

[@mikeh4613]

Didnt watch the video but liked it anyway. Anything you do is gold.

[@HVSKYBOI]

Cockburns cocktails. We need this channel.

[@GiantSFaithfuL]

Looks amazing. Gotta love that bark! I'm doing all my pastrami/corned beef without nitrates. I highly recommend it. That is just a tradition, isn't necessary.

[@kfischer7624]

Did this over the weekend, pretty much following the recipe to a tee. Turned out GREAT; first time foil boating, definitely doing THAT all the time, going forward. Also, a new favorite drink...thanks Cockburn! Video is hilarious. Joined the Patreon, too! Chuds FTW.

[@DisjointedConversations]

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

[@tinaturcotte1692]

I am going to attempt this for my first pastrami. I have been looking around a lot, and your technique just sold me. Thank you so much for sharing with us.

[@pkdiddy]

OMG, followed this brining and rub recipe as indicated and just smoked the meat over the weekend. Amazing results. Been eating it every day since and today I made a Reuben. I will definitely be doing this again....and again. Thanks Bradley!

[@anthonyhall2854]

All bow to the CHUDDS!!!! Fantastic....

[@Sarge19K]

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

[@PaceYourself]

Chuds bbq hitting it out of the park like always.

[@4seasonsbbq]

That was a beautiful brisket! And the pastrami sammich afterwards, fantastic 👍👍

[@clovertx901]

Thought i had seen all the top bbq guys on youtube, i see ive missed your channel 🧐 love the fun enthusiasm, to the point directions, and the backyard bro vibe👍

[@WYO-FAM]

This BBQ recipe looks and sounds just amazing. That is another one I'm putting on the to make list. Have a great day.

[@windhammanor1990]

This is fabulous... worth the time. The overnight rest is key... makes it easier to cook for friends, cook on a Saturday; serve on a Sunday ... leftovers are great as well

[@kiid_chuki6390]

Chudds it's been years and I want to see a Katz pastrami style! Let's see it

[@debragibson3489]

Husaband here. I just subscribed! You remind me of myself.....with reciepies!!!!

[@bhart6791]

The homage to whiskeybuisness made me happy , one of my favorite tik tokers

[@donaldmalander4741]

I followed this recipe to the T, incl the foil boat, and it came out DE...LICIOUS. will definitely do this again. 😋

[@christophermiller1394]

Always delicious. My favorite brisket.

[@Peter-fp9kx]

the foil boat just made me subscribe. Its genius and now i'm a fan

[@nickb2806]

Juniper berries add a nice twist too. Love the videos

[@fabmakebuildcook6274]

Nailed it! Finally the pastrami video we've been waiting for and you didn't disappoint. Well done sir!

[@jonthompson5642]

Your video helped me make this last year for the first time and then I decided to do another one for St. Patty’s today. Also, made my own marble rye for the sandwiches. Turned out fantasteic! Thank you!

[@bradcouch6898]

heard the shout out to Whisman------whisky business.....Love it. Great content

[@rustylamb3421]

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

[@carlliebenberg5367]

Fantastic video guys..well done (all the way from South Africa!)

[@PmP4Life81]

Just the video I’ve been waiting for!!!

[@shaneorr1476]

liked it for the zero dislikes. great job bradley. i think you impressed yourself

[@juancamacho9448]

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?

[@bbqwithrandy]

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!

[@natewalpole]

Nice Princess Bride Andre the Giant reference. Much appreciated. Sincerely, The Brute Squad

[@poeghost5821]

"Inconceivable!" The Sicilian

[@xInVINCEable41x]

So with your foil boat, you got fat side exposed and lean side down, right?

[@byukid801]

Do you not soak it after to draw out the salt? I did it once when I did pastrami beef ribs, but probably could have done it 2-3 times because it was still pretty salty.

[@timothysmith3528]

Nice brother! I just know that baby was bursting w classic pastrami flavor👊🏻👊🏻

[@craigscreek1]

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!!!

[@kforster313]

Made this yesterday, soooooo delicious. Going to make 2 next time

[@2005Pilot]

Yep!! Made my Week by doing our much requested Smoked Pastrami Thanks Man!👍👍 Enjoyed Cockburn commentary on mixed drink too! Will be giving this a try for sure!! So glad u didn’t boil- sacrilege. Thanks again

[@MrRilarios]

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.

[@BigRedsBBQandwine]

That pastrami looks soooo good!!!

[@codyrhoades483]

This was my first pastarmi and i followed the recipe to a T. I did a 14 dat brine and i either need to shorten thr brine time or cut the 350G recommend salt in half because it was to salty. Still good just not as good as it could have been. What do you recommend Bradley? Less salt or less time in the Brine. Otherwise fantastic

[@JamesJonesReverendJ]

I had a lot of fun at the Yellow Rose in Austin

[@brianwarren2202]

The best bbq I’ve ever had is pastrami at John Lewis’s in Charleston. I’m wating on my new pit so I can cook this

[@unkelsunk]

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.

[@PLHogan]

Hey there I know this is an old video but I just found it. Did you find that the meat shrank less with the brine injected. I do a pastrami without injection but was just wondering? Thanks man your videos are fantastic.

[@briansupermag3918]

Love pastrami so i will have to give this a go. Well done

[@waltzb7548]

Outstanding job great video! I'm smoking two hunks of corned beef to soon become pastrami. Love the happy ending! Cheers!

[@robertjmckenna]

Another great video, but for the first time interested in the side cocktail more (only cause I have make pastrami multiple times). Though, a bigger fan on Three Crowns and Dubliner.

[@jwalters1204]

Cockburn has nailed the shaker face!😂😂😂

[@damoney65]

Hey Big thanks to getting me out of my comfort zone and trying some of your techniques I would have never have considered. I’m have been inspired and entertained. Well done sir! Well done!

[@gabrielracine8093]

Those aaaahhhh aaaahhhh oufff ahhhh and mmmmh hhhhmmmm are core to this channel...sooo good!

[@paulyang3179]

🧑‍🍳🧑‍🍳🧑‍🍳🧑‍🍳 Chud CHEFFFFFFFFFF🧑‍🍳🧑‍🍳🧑‍🍳🧑‍🍳 BARMAN!!!!! OUTSTANDING!

[@w3bmunky]

This looks amazing. If you are ever in Richardson, TX, a suburb of Dallas, I highly recommend Lockwood Distilling Co. House Pastrami and any of their fine spirits.

[@snowysnowcones]

Hi! Is the salt Morton's Kosher? Or Diamond Crystal Kosher? Thanks!

[@BehindTheFoodTV]

Crazy awesome cook Bradley. I love the boat - but I love the whole crispy bark on a pastrami thing. Time to up my pastrami game!

[@kennethbreuhl2577]

I love ❤️ brisket, pastrami, and salami 😂😅😂😅😂😅😊

[@stevemarchitto]

Great looking pathstrami!

[@mymountainlife69]

Bradley, Love your butcher block table. How do you clean and maintain it so that it is safe and lasts?

[@1206mattdillon]

I'm absolutely doing this tomorrow! I have a brisket in the brine right now, half will be made into corn beef, the other will become pastrami! Keep up the great content!

[@JimFriend721]

Haha Princess Bride quote!

[@FargoFred]

another awesome video. and love the quick drink videos at the end!

[@derricktyler3577]

Cockburn’s Cocktails would be a great name for a channel for him…. If he did cocktail videos in a similar style to yours I’d be all over that. While I just bought a smoker, my house came w/ a bar built in, so that would be a perfect pairing for this viewer right here.

[@realgoodmind]

That looks great. What about doing pastrami burnt ends? I just found the channel and love this first vid i watched!

[@mjonas3261]

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!

[@kellyfagan3823]

Just saw this. I am going to do this right away. Quick question. was the brisket open in the oven or completely covered ? Thank you so much. Love your videos

[@frmclarty]

That double shout out had me.

[@tonehero85]

“Does anyone want a peanut”. The princess bride?

[@TheBBQKEEPER]

Thanks Brad! I have never made pastrami before. I have read to brine brisket for 7 days. I have also read in recipes to brine 14 days. Is there a big difference in flavor? Can you over brine? Thanks!

[@philrebekah4286]

That's what my wife says... "A little nugget of happiness"🤣🤣

[@michaelboyd8607]

Awesome video, Bradley! Will have to try this. Thank you!

[@mcr921]

"Anybody want a peanut?" LOL.

[@EricsBBQAndMORE]

I can’t wait to try this!

[@rodolfodeluna6514]

6:29 a reference to The Princess Bride!

[@lauriedepaurie]

If you like Irish whiskey: Redbreast, Green Spot and Teeling will be some of the best ones you can try

[@Rosetti.]

Another awesome one. Thank you. I'd love to see your take on smoked turkey breast that we always see in Texas BBQ spots.

[@SmokinMoaksBBQ]

this is some of your best work!

[@WhiteThunderBBQ]

Thats it....now I know what I am doing with the brisket in the freezer

[@shellpose]

This looks so good- need to try this! Thanks for sharing another wonderful recipe-

[@KeithJDavies]

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.

[@sajlr2164]

Man… you are soooooo outstanding that it’s insane. You’re more of a skilled CHEF with fire management skills. Jeremy and the slap ya momma guy are jabroni’s with a following. But the they have ZERO culinary skills. You’re the GOAT! Keep up the exceptional culinary work. Outstanding 🙏🙏🙏

[@jabostick]

Mr Chud - I'm attempting my first pastrami finally and using your vid as a guide. Question though - it doesn't appear that your brisket is fully submerged in the brine (I thought it needed to be based on other vids / recipes). Was it submerged off camera or is that not necessary?

[@woopeedonmyrug]

that new camera angle on the firebox is dank

[@hillbillybbq]

hey buddy I been doing this for several years and have been calling it corned beef lol. I did not know it was pastrami. What is the difference? Just one is boiled? Appreciate the help! Thanks bro!

[@jszy9951]

This is a good one Chud...that sandwich looks insane. Also "heart burn in a bottle" is a perfect description haha

[@davidpaddock5395]

I can’t wait to do this!

[@zechariahsmith1764]

I laughed so hard when he back handed the crappy pre-made sour mix. Good man! 👍 😄

[@matgggg55]

I am trying this right now with a pellet smoker at 250, it’s taking longer then usual to render the fat. I’m guessing it has something to do with the brine? After fat renders nicely I’m gonna take it off and put in a cooler over night and a few hours before I want to eat it tmr I am going to steam it to 205-210 internal.

[@sklise1]

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

[@darrenfindlay3732]

Hey Brad just wanting to know is the same percentages of toatal meat weight applied to this brine for the kosher salt and pink salt quantities, awesome vid mate can't wait to give this a go , Daz from down under 👌

[@brad_neal]

Got mine in the fridge just now - can't wait! BTW - subbed!

[@miguelbernal9303]

Hi Bradley, awesome video! Please your help with a question. What difference would it be to avoid the pink salt? Saludos.

[@joeytrantham6330]

It wouldn't cure and that's what makes it pastrami it's cured meat

[@thomasg4324]

*The only thing is I have it with nonKosher pickles.* Delicious Delicatessen lunch sandwich.

[@coryplummer7015]

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!

[@kellyschue3103]

Great video gonna have to try that one