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!!!!

[@HVSKYBOI]

Cockburns cocktails. We need this channel.

[@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.

[@anthonyhall2854]

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

[@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

[@4seasonsbbq]

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

[@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.

[@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.

[@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.

[@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

[@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!

[@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👍

[@PmP4Life81]

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

[@nickb2806]

Juniper berries add a nice twist too. Love the videos

[@bhart6791]

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

[@fabmakebuildcook6274]

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

[@Peter-fp9kx]

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

[@debragibson3489]

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

[@benheisel4853]

Please stop teasing us and collab with Joshua Weissman. Papa has a snake in his boot too and needs your help

[@ChudsBbq]

Team chud let’s make it happen!

[@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!!!

[@kiid_chuki6390]

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

[@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?

[@jwalters1204]

Cockburn has nailed the shaker face!😂😂😂

[@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!

[@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

[@mcr921]

"Anybody want a peanut?" LOL.

[@christophermiller1394]

Always delicious. My favorite brisket.

[@xInVINCEable41x]

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

[@donaldmalander4741]

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

[@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.

[@tonehero85]

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

[@BigRedsBBQandwine]

That pastrami looks soooo good!!!

[@realgoodmind]

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

[@bradcouch6898]

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

[@kforster313]

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

[@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!

[@rodolfodeluna6514]

6:29 a reference to The Princess Bride!

[@shaneorr1476]

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

[@paulyang3179]

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

[@briansupermag3918]

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

[@snowysnowcones]

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

[@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.

[@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

[@EricsBBQAndMORE]

I can’t wait to try this!

[@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

[@JimFriend721]

Haha Princess Bride quote!

[@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!

[@FargoFred]

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

[@philrebekah4286]

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

[@natewalpole]

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

[@poeghost5821]

"Inconceivable!" The Sicilian

[@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.

[@gabrielracine8093]

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

[@stevemarchitto]

Great looking pathstrami!

[@JamesJonesReverendJ]

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

[@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!

[@lauriedepaurie]

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

[@carlliebenberg5367]

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

[@frmclarty]

That double shout out had me.

[@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!

[@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.

[@timothysmith3528]

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

[@michaelboyd8607]

Awesome video, Bradley! Will have to try this. 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

[@mymountainlife69]

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

[@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!

[@SmokinMoaksBBQ]

this is some of your best work!

[@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.

[@WhiteThunderBBQ]

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

[@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.

[@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.

[@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.

[@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.

[@jszy9951]

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

[@shellpose]

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

[@vidcammaster]

Any particular wood for smoking work best?

[@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

[@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.

[@davidpaddock5395]

I can’t wait to do this!

[@jjm6187]

How do you keep the brisket submerged in the brine? It’s wants to float.

[@TheFishTankChannel]

@ChudsBbq how did you come up with the salt / curing salt values?

[@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?

[@waltzb7548]

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

[@lou_mat8256]

Could u have smoked it without the seasoning u added to make it corned beef for st pattys? Or does it have to be boiled in order to be considered corned beef

[@kengoodfellow9673]

why cant you cap the foil boat with foil ,it would steam it more or would there be to much moister

[@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!

[@Thomas-qe7ez]

This looks AWESOME

[@kellyschue3103]

Great video gonna have to try that one

[@kennethbreuhl2577]

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

[@Isurvivedthecircus]

Hey chud, can I brine my briskets for over 2 weeks? I have two briskets that have been in the brine for one week already, and I just began brining a whole rump 2 days ago. I usually brine for 2 weeks (ideally), so I am just wondering If it is safe to brine the briskets for 3 weeks, so I can smoke them altogether at the same time.

[@Jaykav99]

browsing online says yes if its sealed up nice and kept in the fridge, but some also say to brine the meat for 1 hour per pound so there is the possibility of over brining if that happens just soak in cold water for some time to get rid of the extra salt.

[@jjm6187]

I doubled the pickling brine recipe, I didn’t inject, and working with a 15 lb (trimmed) packer. How long would you let it brine?

[@tabithawarren8249]

How much store bought pickling spice should you use to substitute for your recipe spices?