拉猪肉
The BBQ BRETHREN FORUMS.


Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


Reply
 
Thread Tools
Old 11-10-2009, 10:39 AM   #1
GusRobin
Got Wood.
 
Join Date: 10-24-09
Location: Madison, AL
Default First Brisket -some questions

Going to try my first brisket and had a few questions:
1) Just the wife and I - after I smoke it, do the "leftovers" freeze well?
2)Only found flats in the local markets -thinking of cooking two, making pastrami out of one. Assuming they are the same size, would the cooking time be the same?

Thanks for any advice.
GusRobin is offline   Reply With Quote


Old 11-10-2009, 10:45 AM   #2
Lake Dogs
Quintessential Chatty Farker

 
Join Date: 07-14-09
Location: Lake Sinclair, GA
Default

freeze well? Yes. I use it later in chili and brunswick stew....

cooking time? Maybe, maybe not. Every cut (even from the same supplier)
is going to be different. Some use the thermometers to check, others use
the "push pointy object into it to check for tenderness" option.
__________________
Hance - Lake Dogs Cooking Team - MiM/MBN/GBA CBJ and comp cook
Lake Sinclair, GA (strategically about an hour from darn near anywhere)
Started competing in chili cookoffs back in the 1990's and have competed in more than I care to count. I became a CBJ in MiM in 2005, then MBN and in GBA in 2010. I've probably judged 130+- BBQ comps (sanctioned and unsanctioned) over this time. That said, I really enjoy competing more than I enjoy judging, and hope to get back to doing 4 or 5 a year in the near future.
Lake Dogs is offline   Reply With Quote


Old 11-10-2009, 11:06 AM   #3
Ron_L
Moderator
 
Ron_L's Avatar
 
Join Date: 12-09-04
Location: Chicago 'Burbs
Default

Quote:
Originally Posted by GusRobin View Post
2)Only found flats in the local markets -thinking of cooking two, making pastrami out of one. Assuming they are the same size, would the cooking time be the same?
Never assume anything about cooking time Each piece of meat will cook in it's own time. As far as making pastrami, are you buying an already corned flat? If you are then you can smoke it for pastrami, but if you are buying a raw flat (uncorned) then you will have to corn it first, which takes from 3 days to a couple of weeks.
__________________
"Ron Rico, Boss. You can call me Captain Ron..."

The Naked Fatty!

Chicago Area Summer Gathering Planning is under way!

Southern Q Limo Elite Gravity Fed/FEC-100/Memphis Pro SS/PBC/LBGE X 2/SBGE/Mini BGE/Nomad Pellet-matic/Good-One Model 42/WSM X 2/Cookshack Smokette 008/Weber Performer/Saber Cast 500/Weber Kettle X 2/Weber Smokey Joe/WGA/UDS/Coffee Roasting Gasser
Ron_L is online now   Reply With Quote


Reply

Tags
brisket, pastrami

Similar Threads
Thread Thread Starter Forum Replies Last Post
Questions regarding brisket?? nrok2118 Q-talk 21 10-29-2010 09:47 AM
brisket questions capri man Q-talk 9 06-04-2010 09:36 AM
First Brisket, just a few questions HawkeyeQue Q-talk 12 05-27-2010 10:35 PM
Brisket Questions eugenius67 Q-talk 10 01-30-2010 09:33 AM
Brisket questions? jack040806 Q-talk 20 01-16-2010 08:59 AM

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Loading



All times are GMT -5. The time now is 11:04 AM.


Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2015, vBulletin Solutions, Inc.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.