BeeRich
Sous Chef
Hi folks. I'd like input from the group. Maybe I'll post a Poll.
I visited one of Toronto's hot smoked meat places tonight. In fact, 2 of them. First one was a Southern style bbq house, the second was a Jewish Deli.
The first one was out of smoked brisket (this might be the answer to my question), and the second one had some left over. The Deli had a sign up indicating that it took 12 or 14 days to cure the meat, meaning there was a lengthy brining process. But I thought I'd try some.
Now, let's remember, Montreal has some pretty nice smoked meat, of the Jewish style, at a place called Schwartz's. Whenever I'm in Montreal, the place has lineups.
Now, I bought a pound of their smoked brisket, which was also brined. It had that texture you would associate with Pastrami, which I think is what this meat is, as it's corned, then smoked.
I'll post some pics below, but I'd like to see what the preference of the group is. Mine is the non-brined meat. The corned beef texture seems like the meat is tired, processed in some way.
In any case, here are some pics of my last brisket smoke (with Zatarains, lovely stuff) and their brined smoked brisket (Pastrami)
Theirs:
...and mine:
I visited one of Toronto's hot smoked meat places tonight. In fact, 2 of them. First one was a Southern style bbq house, the second was a Jewish Deli.
The first one was out of smoked brisket (this might be the answer to my question), and the second one had some left over. The Deli had a sign up indicating that it took 12 or 14 days to cure the meat, meaning there was a lengthy brining process. But I thought I'd try some.
Now, let's remember, Montreal has some pretty nice smoked meat, of the Jewish style, at a place called Schwartz's. Whenever I'm in Montreal, the place has lineups.
Now, I bought a pound of their smoked brisket, which was also brined. It had that texture you would associate with Pastrami, which I think is what this meat is, as it's corned, then smoked.
I'll post some pics below, but I'd like to see what the preference of the group is. Mine is the non-brined meat. The corned beef texture seems like the meat is tired, processed in some way.
In any case, here are some pics of my last brisket smoke (with Zatarains, lovely stuff) and their brined smoked brisket (Pastrami)
Theirs:
...and mine: