oh no said:

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Pastrami, corned beef, and BBQ brisket are all the same packer's cut of meat.

Corned beef is brined, then boiled or steamed, resulting in a salty, tender, and leaner meat.

Pastrami starts similarly but adds a peppery, smoky spice rub before being smoked and steamed, giving it a bolder, smokier, and more complex flavor.

Texas brisket is simply slow-smoked without any curing or brining, resulting in a rich, beefy, and smoky flavor and a distinct texture.

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Ogre09 said:

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oh no said:

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Pastrami, corned beef, and BBQ brisket are all the same packer's cut of meat.

Corned beef is brined, then boiled or steamed, resulting in a salty, tender, and leaner meat.

Pastrami starts similarly but adds a peppery, smoky spice rub before being smoked and steamed, giving it a bolder, smokier, and more complex flavor.

Texas brisket is simply slow-smoked without any curing or brining, resulting in a rich, beefy, and smoky flavor and a distinct texture.

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I thought pastrami, corned beef, and Jewish brisket were only the flat and not the whole brisket.

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bam02 said:

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Tumble Weed said:

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I had weather drive me from the smoker pit once after 6 hours of mesquite smoke.

I threw the brisket in the oven and let it go at low temps for several hours in a pan. Made the entire kitchen smell like smoke for a couple of days afterwards.

Brisket was legit.

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Yeah, I've done this a few times for whatever reason. Decided to pull it and put it in the oven before going to bed. I have a great brisket but a pissed off wife for a couple of days because of the smell.

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SunrayAg said:

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Friday evening I was going to do an overnight smoke of a brisket in my offset smoker, to have brisket for college football watching on Saturday.

I started the fire and got it to the right temp on oak and pecan logs.

I rubbed the brisket with my own homemade rub and put it on about 6 pm. Later in the evening, a severe thunderstorm blew up and was headed our direction. It looked like it might get pretty bad outside and rain for a while.

So after about 4 hours on smoke.

I wrapped it in unwaxed brown butcher paper. Then wrapped it over the butcher paper in foil. Then I placed it in a roasting pan with a lid.

Then I put it in the oven in the kitchen on 210 degrees for 12 hours.

And went to bed and hoped for the best.


It was by far the best brisket I have ever cooked, and probably one of the best I have ever tasted.

Moist and juicy but still with awesome smoke flavor.

I think this is going to be my new standard operating procedure.

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bam02 said:

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Tumble Weed said:

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I had weather drive me from the smoker pit once after 6 hours of mesquite smoke.

I threw the brisket in the oven and let it go at low temps for several hours in a pan. Made the entire kitchen smell like smoke for a couple of days afterwards.

Brisket was legit.

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Yeah, I've done this a few times for whatever reason. Decided to pull it and put it in the oven before going to bed. I have a great brisket but a pissed off wife for a couple of days because of the smell.

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