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Pitbull
10-24-2008, 12:08 PM
I picked up a medium size corned beef point to throw on the pit along with my brisket, just to see what happens. I've never done a corned beef anything. Should I just throw it on the pit or rub it or what?

milehigh
10-24-2008, 12:21 PM
There are alot of threads on here about pastrami. You will want to soak it in water to get the salt out. Put a couple of peeled spud chunks in with it to soak up the salt.

Paul

PS Wayne has a great arcticle on his web page:Playing with fire and smoke

Meat Burner
10-24-2008, 12:40 PM
Pitbull, we did one about a month ago, like Paul said, we soaked for a couple days with taters in the water, drained several times, then let rest naked and wrapped in frig for another day. Smoked to about 160 ( I think), oh man it was fastastic. Let us know what you decide. There are a lot of good threads on this. Good luck!

Divemaster
10-24-2008, 12:53 PM
Gotta love that Pastrami stuff... Here is a thread I did on it....

http://www.bbq-brethren.com/forum/showthread.php?t=38241&highlight=Pastrami

Mad Max
10-24-2008, 01:24 PM
There are alot of threads on here about pastrami. You will want to soak it in water to get the salt out. Put a couple of peeled spud chunks in with it to soak up the salt.

Paul

PS Wayne has a great arcticle on his web page:Playing with fire and smoke

Ditto,I agree with Paul. I have tried pastrami a few times and followed Wayne's guide, it comes out great. I do finish it in the pressure cooker to get that steamed NYC style.

Here are some of my previous cooks:
http://www.bbq-brethren.com/forum/showthread.php?t=47710&highlight=pastrami
http://www.bbq-brethren.com/forum/showthread.php?t=48236&highlight=pastrami

Good Luck!

milehigh
10-24-2008, 01:47 PM
"Pastrami is the most sensual of all the cured meats." George Costanza :biggrin:

Pitbull
10-24-2008, 01:53 PM
Ditto,I agree with Paul. I have tried pastrami a few times and followed Wayne's guide, it comes out great. I do finish it in the pressure cooker to get that steamed NYC style.

Here are some of my previous cooks:
http://www.bbq-brethren.com/forum/showthread.php?t=47710&highlight=pastrami
http://www.bbq-brethren.com/forum/showthread.php?t=48236&highlight=pastrami

Good Luck!

What is that you sprinkled it with? Salt and coarse ground black pepper?

CajunSmoker
10-24-2008, 02:00 PM
Kosher salt, coarse ground black pepper and coarse ground coriander are the traditional pastrami rub ingredients.

Divemaster
10-24-2008, 03:05 PM
What is that you sprinkled it with? Salt and coarse ground black pepper?

I skip the salt (there is enough in the meat)... 12 parts black pepper, 1 part each of coriander (sp?), garlic powder, onion powder, & peprika...

BobF
10-24-2008, 04:45 PM
I skip the salt (there is enough in the meat)... 12 parts black pepper, 1 part each of coriander (sp?), garlic powder, onion powder, & peprika...
This one sounds good.
Last one I did was Thirdeye's . :biggrin:
Good stuff! :mrgreen:

Mad Max
10-25-2008, 12:45 AM
What is that you sprinkled it with? Salt and coarse ground black pepper?

A drizzle of EVOO and then combined the following:
Salt, course ground black pepper, ground coriander, garlic powder and onion powder. 3 parts pepper, 2 parts coriander, onion, and garlic. 1 part salt.