Our Homepage Donation to Forum Overhead Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Amazon Affiliate
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk


Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.

Thread Tools
Old 06-22-2013, 06:52 AM   #31
is Blowin Smoke!
Join Date: 06-23-07
Location: North Berwick, ME

Originally Posted by KentuckyLandSales View Post
Wow, you all are awesome! Thank you. I didn't have my email notification on, so I thought you all forgot me. :-)

These are some GREAT ideas. I often smoke those little corned beefs you get at Wal Mart to make pastrami - and thought of corning my own briskets. But it seems too much like a project.

I find out I can buy full packer briskets 10 lbs. - corned and seasoned from my wholesaler from IBP. 3.50/lb, but they are all done.

I going to do that on the CTO tomorrow early to serve to friends.

I'm originally from the Northeast, so there are plenty of ethnic folk there - and I've eaten my weight at Jewish delis. There's hardly anything better than a Pastrami on rye bread with good mustard - and it shaved ultra thin. I don't have a meat slicer - I'm a Texas brisket guy for fark-sake!

How am I gonna get that pastrami sliced real thin without a slicer - or do I take it to 200 degrees and serve it like thin brisket - 1/4 or less?

When I make pastrami, I take it to about 165* on the smoker, and then finish in the oven in my turkey roaster to steam it the rest of the way.

But yes, I take it to 200* or so, rest and slice. You could slice it thinner by getting really cold before slicing, but then you'd have to reheat it.

[COLOR=darkred]“Travel is fatal to prejudice, bigotry, and narrow-mindedness, and many of our people need it sorely on these accounts.”[/COLOR] - Mark Twain

- Beautiful family
- Home made trailer mounted reverse flow offset w/ vertical chamber, Weber OTG and an ECB
CarolinaQue is offline   Reply With Quote


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

Forum Custom Search: Enter your Search text below. GOOGLE will search ONLY the BBQ Brethren Forum.

All times are GMT -5. The time now is 09:57 AM.

Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2017, 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.
no new posts