MMMM.. BRISKET..
The BBQ BRETHREN FORUMS.  



Our Homepage Donation to Forum Overhead Welocme Merchandise Associations Purchase Subscription Amazon Affiliate
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 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.


Reply
 
Thread Tools
Old 03-22-2008, 06:39 PM   #16
Kevin
Quintessential Chatty Farker
 
Kevin's Avatar
 
Join Date: 02-06-05
Location: Southern Minnesota
Default

Quote:
Originally Posted by YankeeBBQ View Post
Pretty sure it's the coriander. When I ground it, it practically screamed 'PASTRAMI' at me. I thought they made Gin out of juniper berries ?
Correct. I've used gin to season Canadian bacon when I couldn't find Juniper berries.
__________________
Kevin
Kevin is offline   Reply With Quote




Old 03-22-2008, 06:47 PM   #17
gotwood
is one Smokin' Farker
 
Join Date: 01-01-08
Location: Homer Glen, IL
Default

Looks like Juniper berries are used in the brine....coriander in the rub.
gotwood is offline   Reply With Quote


Old 03-22-2008, 07:14 PM   #18
YankeeBBQ
is One Chatty Farker
 
Join Date: 02-07-06
Location: boston ma
Default

4 Hour mark. Getting there...
__________________
Steve Farrin
KCBS BOD member. Thank you for your support.

This post is my opinion and mine alone, not necessarily that of the KCBS, it's board of directors or office nor that of Peter Pan, Tinkerbell and certainly not Rush Limbaugh.
YankeeBBQ is offline   Reply With Quote


Old 03-22-2008, 07:34 PM   #19
Larry Wolfe
is one Smokin' Farker
 
Larry Wolfe's Avatar
 
Join Date: 12-15-05
Location: Bealeton, Virginia
Default

Those are looking good!!! I agree, the coriander does make the pastrami, pastrami!!
Larry Wolfe is offline   Reply With Quote


Old 03-22-2008, 07:55 PM   #20
Jorge
somebody shut me the fark up.
 
Jorge's Avatar
 
Join Date: 01-23-04
Location: DFW, San AntonioTx
Default

Steve, have ballpark proportions on the seasoning you used?
__________________
You can't be a real country unless you have a beer and an airline - it helps if you have some kind of a football team, or some nuclear weapons, but at the very least you need a beer. --Frank Zappa

Keeping Valspar in BBQ, one cook at a time.

Recipient of a Huggies box!

Shut up, and cook!!!!
Jorge is offline   Reply With Quote


Old 03-22-2008, 08:22 PM   #21
YankeeBBQ
is One Chatty Farker
 
Join Date: 02-07-06
Location: boston ma
Default

Quote:
Originally Posted by Jorge View Post
Steve, have ballpark proportions on the seasoning you used?
Per Brisket roughly..
1 TBS Freeze Dried Garlic
1 TBS cracked Coriander Seeds
1 TBS cracked white pepper
1 TBS Paprika (cheap stuff just for color)
2 TBS cracked black pepper
about a teaspoon of onion powder just for the heck of it
__________________
Steve Farrin
KCBS BOD member. Thank you for your support.

This post is my opinion and mine alone, not necessarily that of the KCBS, it's board of directors or office nor that of Peter Pan, Tinkerbell and certainly not Rush Limbaugh.
YankeeBBQ is offline   Reply With Quote


Old 03-22-2008, 08:50 PM   #22
jestridge
somebody shut me the fark up.
 
Join Date: 12-28-07
Location: annville ky
Default

wow would make some nice reubens
jestridge is offline   Reply With Quote


Old 03-22-2008, 09:11 PM   #23
YankeeBBQ
is One Chatty Farker
 
Join Date: 02-07-06
Location: boston ma
Default

The flash is pretty good on this camera it's pitch black out there. Here is the Pastrami at the 6 hour mak 151 degrees.
__________________
Steve Farrin
KCBS BOD member. Thank you for your support.

This post is my opinion and mine alone, not necessarily that of the KCBS, it's board of directors or office nor that of Peter Pan, Tinkerbell and certainly not Rush Limbaugh.
YankeeBBQ is offline   Reply With Quote


Old 03-22-2008, 11:18 PM   #24
SmokeInDaEye
Quintessential Chatty Farker
 
SmokeInDaEye's Avatar
 
Join Date: 07-13-06
Location: Memphis, TN
Default

That looks awesome Steve! Keep the cooker closed for a bit and finish it off.
__________________
[URL="http://www.bbq-brethren.com"]http://www.SmokeInDaEye.com[/URL]
Gen II Komodo Kamado, Pit Barrel Cooker, 3x 18.5" WSMs, 22.5" WSM, modified 18.5" Weber Kettle, 22.5" Weber Kettle circa 1960ish, Weber One Touch Platinum, copper Weber Smokey Joe, La Caja China, Bubba Keg, Bodom Picnic Grill, Weber Genesis
SmokeInDaEye is offline   Reply With Quote


Old 03-22-2008, 11:23 PM   #25
YankeeBBQ
is One Chatty Farker
 
Join Date: 02-07-06
Location: boston ma
Default

It's Done !! Purty tasty !!
Quote:
Originally Posted by SmokeInDaEye View Post
That looks awesome Steve! Keep the cooker closed for a bit and finish it off.
__________________
Steve Farrin
KCBS BOD member. Thank you for your support.

This post is my opinion and mine alone, not necessarily that of the KCBS, it's board of directors or office nor that of Peter Pan, Tinkerbell and certainly not Rush Limbaugh.
YankeeBBQ is offline   Reply With Quote


Old 03-22-2008, 11:33 PM   #26
SmokeInDaEye
Quintessential Chatty Farker
 
SmokeInDaEye's Avatar
 
Join Date: 07-13-06
Location: Memphis, TN
Default

Dang! That looks amazing!
__________________
[URL="http://www.bbq-brethren.com"]http://www.SmokeInDaEye.com[/URL]
Gen II Komodo Kamado, Pit Barrel Cooker, 3x 18.5" WSMs, 22.5" WSM, modified 18.5" Weber Kettle, 22.5" Weber Kettle circa 1960ish, Weber One Touch Platinum, copper Weber Smokey Joe, La Caja China, Bubba Keg, Bodom Picnic Grill, Weber Genesis
SmokeInDaEye is offline   Reply With Quote


Old 03-22-2008, 11:46 PM   #27
pne123
On the road to being a farker
 
Join Date: 02-06-08
Location: Redding, CA
Default

what temp did you smoke it to? I have been pulling mine off at 185....
pne123 is offline   Reply With Quote


Old 03-22-2008, 11:49 PM   #28
YankeeBBQ
is One Chatty Farker
 
Join Date: 02-07-06
Location: boston ma
Default

Quote:
Originally Posted by pne123 View Post
what temp did you smoke it to? I have been pulling mine off at 185....
Around 175 because it's late and I want it to cool so I can go to bed. Also I plan to steam it for a couple of hours. But what I sampled was very tender and when I probed it the probe slid right in. I did smoke it for 8 hours.
__________________
Steve Farrin
KCBS BOD member. Thank you for your support.

This post is my opinion and mine alone, not necessarily that of the KCBS, it's board of directors or office nor that of Peter Pan, Tinkerbell and certainly not Rush Limbaugh.
YankeeBBQ is offline   Reply With Quote


Old 03-23-2008, 08:37 AM   #29
gotwood
is one Smokin' Farker
 
Join Date: 01-01-08
Location: Homer Glen, IL
Default

Recipe I've found says 165 temp is enough, and If you are going to be preparing it like deli's you steam it after slicing
gotwood is offline   Reply With Quote


Reply

Similar Threads
Thread Thread Starter Forum Replies Last Post
Pastrami Big D BBQ Q-talk 6 05-01-2011 07:03 AM
Pastrami...........Again aquablue22 Q-talk 18 12-10-2010 05:41 PM
Pastrami Crazy Harry Q-talk 10 10-03-2010 07:28 PM
Pastrami again..... LMAJ Q-talk 27 01-21-2009 03:18 PM
Pastrami CajunSmoker Q-talk 12 02-03-2008 04:22 PM

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.
Custom search MAY not work(no display box) in some configurations of Internet Explorer. Please use compliant version of Firefox or Chrome.







All times are GMT -5. The time now is 05:48 AM.


Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2024, 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