mostwanted
Is lookin for wood to cook with.
- Joined
- Feb 16, 2010
- Location
- Independence, MO (kansas City)
The plan is to Smoke a turkey overnight Saturday night. Then Sunday morning I am going to try my hand at Pastrami. We wanted to do the turkey because we have a couple turkeys in the freezer and want to practice.
Basically, I am looking for advise on 2 issues:
1. I was planning on using a combination of soaked apple chips and Sugar Maple chuncks for the turkey and the Pastrami. We noticed a chart at the store with wood / meat recommendations. Sugar maple was the only wood not recommended with beef. Anyone try it? I also have pecan and I could use it as an alternative to the maple. Although I am not sure how it would be on the Turkey and mixed with apple.
2. Bought 2 corned beef flat Briskets from 2 different Stores and they are cut in 1/2. Is this normal? It looks like fat was removed between the two sections. The pictures that I have found online of unsliced pastrami do not show this slice.
Basically, I am looking for advise on 2 issues:
1. I was planning on using a combination of soaked apple chips and Sugar Maple chuncks for the turkey and the Pastrami. We noticed a chart at the store with wood / meat recommendations. Sugar maple was the only wood not recommended with beef. Anyone try it? I also have pecan and I could use it as an alternative to the maple. Although I am not sure how it would be on the Turkey and mixed with apple.
2. Bought 2 corned beef flat Briskets from 2 different Stores and they are cut in 1/2. Is this normal? It looks like fat was removed between the two sections. The pictures that I have found online of unsliced pastrami do not show this slice.
