melkor

If it's a brisket flat you should be fine, it'll only need 3 or 4 hours in the smoker - just baist it every half hour and your golden.

The steaming isn't to reheat. You have a completely different taste when the meat comes off the cooker than when the same meat comes out of the steamer after 3 hours. The flavors in the rub end up all mixed into the meat as the fat cap melts. The idea is to add moisture and to change the texture of the meat.

Much mopping should help. Is it a whole brisket (10 to 15lbs) or a brisket flat (3 to 5 lbs)?

ofcourse! I'm no dummy.

I wouldn't count myself as an expert, but I do believe that you are correct. At a bare minimum the spice rub crust would come off in the water.

Steak.

August 3rd & 4th at copia there is the New York wine and food classic. 500 wines from NY state, a panel of 20 professional judges and 12 non-voting hacks (I'll be one of the hacks on the 3rd). I'll post a summary of what wines I like once my palate recovers. There are some very good dessert wines made near niagara falls and some excellent rieslings made in the finger lakes.

You'll find that your not-quite-corned-beef/not-quite-pastrami will be turned into pastrami with 2 or 3 hours of steaming. It should be refrigerated overnight before steaming it.

I'll eat obscene amounts of fast food when on a road trip (more than 4 hours each direction) but other than that I only eat fast food maybe three or four times a year.

Yountville farmers market (across the street from bouchon/bouchon bakery) six bell peppers for a buck. and a latte from bouchon bakery for three bucks

I've never used bread/potato/bulgar wheat when making falafel. You shouldn't need anything other than an egg to get them to stay together when your frying them.

I'm willing to make the trip as well, what would be better than a katz' pastrami in my carry-on?

Re: the recipe - anyone know why you have to weight down the meat for the first two or three days? Does it rise? Will it try to escape cornification because rye bread is brisket's only natural enemy? I would be very interested to know if this results in something better than the corned beef in a bag found in the refrigerated section. Maybe somethings aren't meant to be homemade. The whole corned beef brisket in a bag from cash and carry (and I suspect other wholesale grocers) is much better than the trimmed brisket flats at the grocery store (3 or 4lb packages). I've had no reason to try and corn the brisket at home. I do believe that mustard is also a natural enemy of brisket.

Sweet, and I've got nothing to do this weekend. Wait. That's not sweet. Hmmm [he says, looking around], what did I do what that life? I just got back from Smart and Final, the briskets ended up being $1.29/lb. I got two. I'm backpacking this weekend or I'd invite ya over for a sammich.

No reason to spend your energy on that when Smart and Final in Vallejo has whole USDA Choice briskets on sale for $1.35/lb.

I'll try and make it down to the tuesday market, what time and where is it? All the meat at the ferry building market is frozen from what I've seen, kinda sucks.

I still haven't made it down to the berkeley farmers market, which market is best down there? Congrats on your first post, welcome to eGullet.

Just send it to Stone, he'll toss it in the smoker.

I'd be willing to help out by flying up to Vancouver and tasting all of the options (someone has to do it ).

Given that the Carl's Jr is attached to a Baskin Robbins here, I'm not sure what their ice cream is like having not eaten at once since I was a kid, but I suspect you could get a burger at Carl's and a cone at Baskin Robbins and mix them to create your own stomach churning version of what Cold Stone offers. Chevron I'm sure could provide the nuts and chocolate that would be required to complete the dish. One stop shopping at its finest.

That still ranks higher than baked beans on white bread.

There is one near my house, I've been there once, nothing to write home about. Don't think I'll go back, though it was much better than the Carls Jr visit.

As a first step in the pastramization process cornification of the brisket will be required, for this you will need to injectifiy the brisket with saltpeter and brine it, I shall research more accurate directions. edit: This recipe would be the recipe I would use were I corning the brisket myself.

I make pastrami by starting with an untrimmed cryovac'd corned beef brisket (13lbs or so), rinse the brisket. Make a rub with 2 or 3 parts black pepper, 1 part coriander and a bit of granulated garlic, coat the fat cap with the rub and place it into a 210*F smoker for 9 or 10 hours, until its 165*F inside. Every hour baste the sides with canola oil (and dab some on the top also to firm up the crust). I've got hour by hour photos of my pastrami experiment here. Once its done smoking, let it rest for about 20 min and then wrap in foil and refrigerate over night. 3 or 4 hours before you plan to eat it, place a chunk of the meat into a steamer of some sort (I use a pasta pot with an insert) and steam it for 3hours. Slice while hot and eat. I use hickory in the smoker. edit: some people use brown sugar in their rub, I prefer to leave it out.

I disagree, dried beans may produce better falafel but you can certainly make good falafel using canned beans (though I only make chickpea based falafel).