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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. |
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05-09-2013, 10:31 AM | #1 |
Full Fledged Farker
Join Date: 06-11-12
Location: Tucson
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Going for Fauxstrami
ok guys, going for my first Pastrami/Fauxstrami... got a couple of corned beef briskets at about 3-4 lbs each... that's about 7 lbs total on the grill.
1. how long should I soak the briskets in water to pull some of the salt out before grilling 2. do I cook for 7 hours (an hour a pound) or do I calculate the smoking time PER individual brisket (say 3-4 hours because that 's the individual poundage). lastly, I like WET pastrami so should I steam the pastrami AFTER brining to 180-190 degrees or do I just steam the slices for a bit before serving to add some moisture
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Weber SJS, Weber 22.5 Performer Platinum, Weber Smokey Mountain 18' |
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05-09-2013, 10:40 AM | #2 |
is One Chatty Farker
Join Date: 09-24-12
Location: Sauk City, WI
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I would give them a good 2 days soaking--change the water every couple hours when you can.
Cook time will be per individual hunk of meat, not total.
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Matt...Sauk City, WI |
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05-09-2013, 11:09 AM | #3 | |
Babbling Farker
Join Date: 04-05-12
Location: Escondido, CA
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Quote:
Cook time will be by IT of each piece of meat, not by time. Here are the details on my Fauxstrami / Pastrami cook. http://www.bbq-brethren.com/forum/sh...d.php?t=160257 http://www.bbq-brethren.com/forum/sh...d.php?t=160277 |
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05-09-2013, 11:23 AM | #4 | |
Full Fledged Farker
Join Date: 06-11-12
Location: Tucson
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Quote:
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Weber SJS, Weber 22.5 Performer Platinum, Weber Smokey Mountain 18' |
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05-09-2013, 11:36 AM | #5 |
Babbling Farker
Join Date: 04-05-12
Location: Escondido, CA
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Oh and another thing: I didn’t realize I was out when I started so I made do with what I had but the rub should’ve included ground Coriander seeds.
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05-09-2013, 11:51 AM | #6 |
Full Fledged Farker
Join Date: 06-11-12
Location: Tucson
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kewl, beans, I got a tone of coriander so I'll make sure that's in the rub
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Weber SJS, Weber 22.5 Performer Platinum, Weber Smokey Mountain 18' |
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05-11-2013, 07:41 AM | #7 |
Full Fledged Farker
Join Date: 06-11-12
Location: Tucson
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here's the stuff before and after
I made home made french bread rolls while the meat was smoking (not in pics)... makes the best pastrami sandwiches with those things
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Weber SJS, Weber 22.5 Performer Platinum, Weber Smokey Mountain 18' |
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05-11-2013, 11:42 AM | #8 |
Babbling Farker
Join Date: 04-05-12
Location: Escondido, CA
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Looks tasty.
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05-11-2013, 01:21 PM | #9 |
Full Fledged Farker
Join Date: 06-11-12
Location: Tucson
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very. Makes great reubens, and I found out does really well being pan seared in a skillet with some scrambled eggs.
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Weber SJS, Weber 22.5 Performer Platinum, Weber Smokey Mountain 18' |
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