Welcome to Malcolm Reed's How to Barbecue Right, a podcast where we talk about barbecue, share recipes, and discuss all things delicious.

And now here's your host, Malcolm and Rochelle Reed.

Hey, welcome back to the How to Barbecue Right podcast.

I'm your host, Malcolm Reed, and joined by my lovely wife, Rochelle, and my buddy

Heath Rouse from Heath Rouse, Barbecue, Heath. Appreciate you coming in the studio today, man.

Anytime, anytime. What do you think about our new setups? A little better than the closet?

It's a little bit more roomy. I've got to give it to you.

We could spread out at least a little bit. I felt like I was in like a horror movie before I was hoping.

It wasn't that bad, was it? No, no, no. Did you jot down any questions for me? I jumped down at some for you. Oh, Lord. I can shoot from the hip. There you go. I got to get my phone out as I put them on. Let me put it on silent so it ain't ringing while we're doing this.

I wanted us to have, we always try to have something to talk about.

I know Shell's got some stuff printed out, and we'll get into all that because we're going to talk about what we did. It's normally what we do in at Shell first. Yeah, let's talk about the recipe this week. Just jump on in and talk about that. Well, so last week we told you all we were going to go out to Trigger thing. Before we went, I knew that I was going to try to do a pastrami video this week. Turned out fantastic, but I had to get it in the soak. The whole thing. Have you ever cooked pastrami? I have not. Well, this was the first time that I've ever corned my corned the brisket myself.

I've not. Well, this was the first time that I've ever corned my corned the brisket myself. I've always bought, you know, corned baked biscuit from the grocery store. I think Lobels is usually the brand or Sam's has their brand. Bringing home soak it, you know, and smoke it that way, turn it into pastrommy. Well, I wanted to do it from a whole brisket, not just like a piece of a point or a flat. I wanted a whole big brisket. And so that's what I did. I did, you know, made me up a brine. And when you're doing pastrami, it's all about, you know, kind of the salt, the pickling spice. That's what gives its flavors, whatever herbs you put in there with it. You know, you've got to have a little bit of sugars, balance that brine out, and you've got to have some curate salt. I used just pink salt, number one, and put it all in a big pot on the stove and dissolved everything. It was a gallon of water, poured it over the brisket in a bag, and brined it for what five nights when it shale that I lifted in there.

We did it. everything as gallon of water poured it over the brisket in a bag and brined it for what five nights

it shell that I lifted in there we did it yeah I think it was we took it out it in on a Tuesday

and we took it out on Sunday I think so is that right what was that Tuesday Wednesday Thursday Thursday

Friday's yes five nights six day on the six day I took it out I mean some people in the comments said they take it

out they they do pastromity two or three weeks I can't imagine living in there that long

it must be a weaker solution or something but what it does it changes the whole texture of

the brisket I mean it's cured from top to bottom just like curing make it or curing a ham or

something like that. All those flavors

from those seasons and the pickling spice and the garlic and all that I put in there, get into the meat. And then at that point, you got corned beef. You could steam it. You could, you know, put it in a bag, one of those bags with some vegetables, cook it in the oven or whatever. But pastrami is smoked. so what I did after I took it out of the brine dried dried it out a little bit, and then in the fridge, let's sit overnight, and then smoked it the next day with the little pastrami rub that's a basic pastrami rub I've used before. And man, it turned out fantastic. It was good. Once you pulled it out of the brine, it was pretty much just a corned beef at that time. Yeah, but it was pretty much just a regular br at that time yeah but it was pretty much just a regular

brisket cook almost yeah it's all it was you cook you just like you do a brisket smoke wrap it in butcher

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