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widespread
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Joined: 17 Jan 2008
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Location: Elkton, MD
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 Posted: Wed Apr 16, 2008 8:49 pm Post subject: |
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Thanks Ron, but I can't make it to Salisbury. Too busy spraying lawns right now, it's the middle of my busy season.
Hey Dan, did you see Blinddogs post about pastrami in Basso's forum? Something about steaming it for a few hours after you take it of the smoker...
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Jon
Widespread Barbecue
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ASUBBQ
Rookie
Joined: 10 Apr 2008
Posts: 13
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| Posted: Wed Apr 16, 2008 9:36 pm Post subject: Nice Job! |
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| Makes me wann give that a whirl! Awsome! |
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rag
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Joined: 11 Jan 2008
Posts: 194
Location: Berks County, Pa.
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| Posted: Thu Apr 17, 2008 7:13 am Post subject: |
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| widespread wrote: |
Thanks Ron, but I can't make it to Salisbury. Too busy spraying lawns right now, it's the middle of my busy season.
Hey Dan, did you see Blinddogs post about pastrami in Basso's forum? Something about steaming it for a few hours after you take it of the smoker... |
Some commercial outfits steam pastrami, I think.
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Gasser
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Big George'S BBQ
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Joined: 15 Jan 2008
Posts: 398
Location: Harleysville, PA
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| Posted: Fri Apr 18, 2008 5:59 pm Post subject: |
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That really looks good. I love Pastrami and would like to try it. What cut Brisket did you use, or did you smoke a corn beef? Did you put a rub on it after taking it out of the brine?
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Big George'S BBQ
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Location: Harleysville, PA
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| Posted: Mon Apr 21, 2008 11:55 am Post subject: |
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There is a very nice looking recipt on the Smoke Ring, Beef Recipes. Topic is called Smoked Corn Beef any ideas. The posting is by Txngent. I have not tried it but it looks very good.
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Mutha Chicken BBQ
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Joined: 15 Jan 2008
Posts: 308
Location: Wilmington,DE
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| Posted: Mon Apr 21, 2008 3:34 pm Post subject: |
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Hey Big George,
I am sorry I missed your posting earlier. I did a full packer trimmed down. to almost a flat. Left a little of the point on it where it joins the flat and kept it even thickness so the brine would be even throughout the meat.And yes I rubbed it after the brine, Nothing you can't google for. Haven't developed a special rub yet.
I have also smoked a corned beef in the past, But they seem to come out salty to me. That is why I tried it from scratch. Was OK would change a few things I think next time. But then again I never seem to be happy with the results of anything. I think that is have the fun I get to keep tinkering around with the recipes...... 
Hope this helps, Let me know if you give it a try, and how it turns out.
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Big George'S BBQ
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Location: Harleysville, PA
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| Posted: Mon Apr 21, 2008 5:17 pm Post subject: |
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Thanks for the reply. You were busy with a comp so I did not expect one fast. Did you check out the one from the smoke ring that I listed. That looks good too, although he uses a lot mor salt peter than you do. Don't want to cause any problems by using too much of that stuff.
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Big George'S BBQ
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Location: Harleysville, PA
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| Posted: Sun May 18, 2008 5:09 am Post subject: |
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Well I am finally giving the Pastrami a shot. Put it the brine last night. I need to learn how to trim a brisket. I got a packer and when I was done it was pretty thin as I tried to trim off all the fat except for the quarte inch layer on the top
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Big George'S BBQ
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Location: Harleysville, PA
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| Posted: Sun May 25, 2008 5:06 pm Post subject: |
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I tried the Pastrami. Soaked it in brine for a week. Put on the rub and smoked it. It was a too salty for me. Probably should have soaked it in water after the brine for a few hours. Next time I will put less salt in the rub and put less rub on the meat. When I tokk the rub off the meat the meat was very good. Will definately have to try it again.
Thanks
Mutha
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