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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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03-20-2013, 02:54 PM | #1 |
Knows what a fatty is.
Join Date: 11-13-11
Location: Laveen, AZ
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PASTRAMI- (with PRON) I'm amazed
I'm amazed at how good this turned out! For one thing, this 4.3 lb piece of meat cooked for OVER 10 HOURS and ended up as succulent and juicy as any I ever had from ANY deli.
It started life as a 4.3# pre-packaged corned beef point. This picture is one of the 6 I bought. I seasoned it the day before (coriander, black pepper, garlic powder, cayenne) and let it come to room temperature while the WSM was coming up to 200 deg. I was able to maintain a chamber temperature of around 220 deg (only a couple of spikes up & down) for 6 hours until the IT hit 165. Then it went into foil for another 4+ hours until the IT reached 202. Then it stayed wrapped in a cooler for about 3 hours. Although we were having supper shortly I had to try it - and what a treat. I always thought the stuff I read about 10 & 12 hour cook times for pastrami was for a full brisket, but now I realize that you can't be impatient when smoking.
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[B]Smokin' in Laveen[/B] 22.5 Weber One Touch 22.5 WSM Maverick ET-732 Auber Temp Controller [I]"that truth, justice, excellence in Barbeque and the American Way of Life may be strengthened and preserved forever"[/I] |
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03-20-2013, 03:06 PM | #4 |
somebody shut me the fark up.
Join Date: 04-02-07
Location: Warren, Vermont
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That looks perfectly done from where I sit. Great job.
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Jim - Another transplanted Texan Former KCBS CBJ Large and Medium Big Green Eggs , Black 18.5" WSM, Blue Weber Performer - Stainless, Green Weber OTG Kettle , Brinkmann SnP Pro, and a Stainless UDS. One retired Portable Kitchen grill. Red Thermapen, Maverick ET-732, EdgePro Apex Sharpener. Avatar is the original 1951 Weber Kettle |
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03-20-2013, 03:08 PM | #5 |
is One Chatty Farker
Join Date: 08-24-06
Location: Kokomo,Indiana
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That really looks Good !!
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Chargriller Akorn Drum Smoker " Old Smokey " Work in Progress Kingsford Premium Charcoal Grill Weber Gasser Genesis Silver A Pit Barrel Cooker Maverick ET-732 VietNam Veteran US Navy May you Sleep in Peace always...and Please....Thank a Veteran for That Privilege!! |
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03-20-2013, 03:12 PM | #6 |
somebody shut me the fark up.
Join Date: 10-16-10
Location: Culver City, CA
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Looks great - pastrami is the next new thing on my list!
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50" Klose BYC, Spitjack XB85, 22.5 WSM, Backwoods Chubby, UDS, WRK, 26" & 22.5" Weber Kettles, Jumbo Joe, WGA, WSJ/MUDS, Kanka Grill, a piece of expanded metal I throw over the fire pit sometimes, Stealthy Black & Vol Orange Thermapens Displaced East Tennesseean Proud recipient of a Tick Former outlaw MOINK baller, now IMBAS Certified, but still lookin' over my shoulder. "Relax, it's only BBQ." - Bigmista, 2013 "Don't worry about playing a lot of notes. Just find one pretty one." - Miles Davis Avatar by my son! WTFWGALD? |
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03-20-2013, 03:15 PM | #7 |
Full Fledged Farker
Join Date: 02-07-12
Location: Washington, DC
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Got one in the fridge I'm planning to smoke Friday. I keep hearing about taking it to 160˚, chilling it, then steaming it to 200˚. I'm a little confused, but think I'll just go with just the smoke and foil method. Yours looks awesome!
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03-20-2013, 03:15 PM | #8 |
Babbling Farker
Join Date: 08-16-11
Location: Guelph, Ontario, Canada
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I love pastrami! Wow, that looks fantastic. I'm been having quite a craving for Montreal smoked meat and pastrami this past week. Your pron is a good sight for my craving eyes.
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[COLOR="Sienna"][I][B]"Dragon-awe"[/B][/I] the Vision kamado, and a vision she is.[/COLOR] IMBAS [COLOR="Red"]MOINK[/COLOR] Ball certified by the Kink Of [COLOR="Red"]MOINK[/COLOR] hisself! [COLOR="Teal"][B]When all else fails just ask yourself, WWBD???[/B][/COLOR] [URL="http://www.bbq-brethren.com/forum/forumdisplay.php?f=86"][I][B]Inspiration, boisterous merriment and good food are what Brethren Throwdowns are about![/B][/I][/URL] [B][I][COLOR="DarkSlateGray"]Walk in beauty, Dan Chambers.[/COLOR][/I][/B] [B][COLOR="DarkRed"]I am a success in life because I am loved.[/COLOR][/B] [COLOR="Lime"][I][B]"^^^ the fark is what u eats the frog wit not? Ban Ban"[/B][/I] [I][B]Southernsmoker[/B][/I][/COLOR] |
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03-20-2013, 03:17 PM | #9 |
somebody shut me the fark up.
Join Date: 11-17-12
Location: South East Victoria Australia
Name/Nickname : Titch :-)
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Nice work,that looks great,Sandwich coming up please
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03-20-2013, 03:19 PM | #10 |
Take a breath!
Join Date: 05-21-12
Location: Oak Harbor, WA
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that looks GREAT!
Your cook seems simple enough. I am going to have to try it soon. My wife bought a couple extra packages of corned beef for me to try smoking. I have seen a few other recepies on this site that suggest soaking the brisket in water overnight to remove some of the salt. I assume you did not do this. Do you think it is needed? Was your's salty? |
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03-20-2013, 03:35 PM | #11 |
somebody shut me the fark up.
Join Date: 05-10-06
Location: Overland Fark, KS
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YUM!
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Asshattatron Farkanaut, CGCFO Chief Galactic Crockpot Foil Officer Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Are you MOINK Certified? Sole recipient of the Silverfinger and fingerlickin Awards! Don't forget about the Throwdown Thingies! The Secret Squirrel Society doesn't exist - Zero Club Duh. |
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03-20-2013, 03:36 PM | #12 | |
Knows what a fatty is.
Join Date: 11-13-11
Location: Laveen, AZ
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Quote:
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[B]Smokin' in Laveen[/B] 22.5 Weber One Touch 22.5 WSM Maverick ET-732 Auber Temp Controller [I]"that truth, justice, excellence in Barbeque and the American Way of Life may be strengthened and preserved forever"[/I] |
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03-20-2013, 03:38 PM | #13 |
Full Fledged Farker
Join Date: 04-26-10
Location: New Canaan, CT
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Might have to try that...I have made a lot of them but always take it out arund 165 area then steam it and slice it....I think it worked as you were cooking a point, I suspect if u tried that with a flat it would not come out as moist as you would want..just my 2 cents
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