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

Discussion in 'Beef' started by oneshot, Mar 12, 2011.

  1. oneshot

    oneshot Master of the Pit SMF Premier Member

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

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

    [​IMG]

    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...

    [​IMG]

    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...

    [​IMG]
     
    Last edited: Mar 17, 2011
  2. oneshot

    oneshot Master of the Pit SMF Premier Member

    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....  [​IMG]
     
  3. ak1

    ak1 Master of the Pit OTBS Member

    Seems to be OK from my end.
     
  4. oneshot

    oneshot Master of the Pit SMF Premier Member


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

    smokinal Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    I'm seeing it to. Now keep it up!    [​IMG]
     
  6. bearcarver

    bearcarver Smoking Guru OTBS Member

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

    Hope you can finish it sometime.

    Thanks,

    Bear
     
  7. les3176

    les3176 Master of the Pit

    It was just getting good too!!! LOL
     
  8. beer-b-q

    beer-b-q Smoking Guru OTBS Member

    I can see it....
     
  9. oneshot

    oneshot Master of the Pit SMF Premier Member

    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!!!!)   [​IMG]   [​IMG]    [​IMG]
     
  10. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

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

    scarbelly Smoking Guru OTBS Member

    I totally understand - I spent 2 hours trying to do a thread and finally gave up. Something is wrong this morning
     
  12. smoker21

    smoker21 Meat Mopper

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

    Thanks all

    JD
     
  13. bearcarver

    bearcarver Smoking Guru OTBS Member


    LOL---What was her name?

    Bear
     
  14. oneshot

    oneshot Master of the Pit SMF Premier Member

  15. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    A gentleman doesn't tell!   [​IMG]
     

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