Corned Beef to Pastrami (Includes seperating the point) w/qview

oneshot · Mar 12, 2011

I hope this will help some newbies and oldbies with doing Pastrami...

Using a whole packer, begin with trimming off the fat cap...

As you take off the fat cap you will come to a spot where the fat will continue in between the point and the flat, this is where you will seperate the point once you have removed the main fat cap...

After you have trimmed of the fat cap, go back to where the point and flat meet and continue seperating the point from the flat as follows...

oneshot · Mar 12, 2011

Sorry folks, I've lost my patience trying over and over and over again trying to do this thread but the system just will not work!!!!!

I'll try it again later....

ak1 · Mar 12, 2011

Seems to be OK from my end.

oneshot · Mar 12, 2011

AK1 said:
Seems to be OK from my end.

I guess it's working for some but not others....

SmokinAl · Mar 12, 2011

I'm seeing it to. Now keep it up!

Bearcarver · Mar 12, 2011

The part up to & including the third picture is fine.

Hope you can finish it sometime.

Thanks,

Bear

les3176 · Mar 12, 2011

It was just getting good too!!! LOL

beer-b-q · Mar 12, 2011

I can see it....

oneshot · Mar 13, 2011

Beer-B-Q said:
I can see it....

It will not let me add the rest of my pics or words.... I keep trying and it just won't do it.... I don't like this new system!!!

(Add choice syllables here!!!!)

SmokinAl · Mar 13, 2011

Bummer, all that buildup then nothing. Reminds me of being in High School.

scarbelly · Mar 13, 2011

oneshot said:
It will not let me add the rest of my pics or words.... I keep trying and it just won't do it.... I don't like this new system!!!

(Add choice syllables here!!!!)

I totally understand - I spent 2 hours trying to do a thread and finally gave up. Something is wrong this morning

smoker21 · Mar 13, 2011

I have 2, 3.5-4.0 Corned beefs and want to smoke em. What times & Temps should I use??

Thanks all

JD

Bearcarver · Mar 13, 2011

SmokinAl said:
Bummer, all that buildup then nothing. Reminds me of being in High School.

LOL---What was her name?

Bear

oneshot · Mar 13, 2011

Smoker21 said:
I have 2, 3.5-4.0 Corned beefs and want to smoke em. What times & Temps should I use??

Thanks all

JD

Smoker...try this thread for information...

http://www.smokingmeatforums.com/forum/thread/79293/my-1st-corned-beef-brisket-cbb-qview

SmokinAl · Mar 14, 2011

Bearcarver said:
LOL---What was her name?

Bear

A gentleman doesn't tell!

Corned Beef to Pastrami (Includes seperating the point) w/qview

Master of the Pit

Master of the Pit

Master of the Pit

Master of the Pit

SMF Hall of Fame Pitmaster

Gone but not forgotten RIP

Master of the Pit

Gone but not forgotten. RIP

Master of the Pit

SMF Hall of Fame Pitmaster

Gone but not forgotten. RIP

Meat Mopper

Gone but not forgotten RIP

Master of the Pit

SMF Hall of Fame Pitmaster

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