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Discussion in 'Beef' started by oneshot, Jul 17, 2009.
I'm just in one of those moods today, ya know, goofy!!!!!
Here's a family pic of us dancin and monkeyin around (I'm in the middle)... LMAO
Smoking CBB will do that to a guy! Could be the beer you've likely started into already.
Very windy here today. How are things over there? It's chilly too. I can't remember a July where it's only been 70* that's crazy.
When I do strami for sandwiches I put a lot of seasoning on it. When it is done I just take a knife and take off all the loose seasoning. Just scrape it off with the dull side of the knife and wipe it off. It seals better and I think it looks better without all that pepper and stuff everywhere.
I just wrap them in foil and cover with a towel on the counter for an hour or so then slam them into the fridge to cool down and slice the next day. I scrape the seasoning off right before I slice it up.
Thanks PI, I think I got it. Cover in foil and a towel for an hour or so, then slam them into the fridge and thaw out the fridge. LMAO
(I just can't help myself today, I'm in such a joking smartdonkey mood)
Then after it's cooled in the fridge scrape it with the back side of a knife to remove only the loose stuff. Right????
I'm lovin this cooler weather, thank god (Al Gore and the liberals) for global warming....LMAO
It's not to windy but the rain is messin with me. I don't want to screw up my new therms by gettin them wet. I guess I'll put them in a zip lock bag and hope for the best.
I got to lookin at your thread again and noticed that you mentioned in your very first post that you seperated the point from the flat. I've never seen a corned beef that wasn't already seperated. Are you sure you are starting out with Corned Beef or is it an uncured brisket? The results and the cooking method are entirely different. Sorry for so late in noticing this but it's important to start out with a brisket that has already been Corned (cured) in order to end up with pastrami. If not.... you need to cook it as you would a beef brisket.
This is resturaunt grade and what I got. It says corned beef.
And it's to late now, I put it in the smoker. See pics on my next post.
Here it is on the smoker...
And the smoke is flowin....
That's awesome. I've never seen it packaged like that before. Shweeeeet!
It wouldn't be to late.... if it weren't corned you would just need to make sure and take it to 205 like you would a packer. Man.... that is really shweeeeeet. When I saw that you had seperated it I was thinkin you may have ahold of a brisket that hadn't been corned.
So I am right, right?????
Yep you're good. I remember when you first posted on here that you had a friend that had a resturant and he was getting you the big resturant cuts.
How close are ya? What are the temps at?
Looking good Oneshot! I wanna see some bark on them bad boys.
Boy, PignIt almost gave me a heart attack!!!! See below....
I had it set at smoke for one hour (it really kicks out the smoke at that setting) which is about 180.
I just spritzed it with apple juice/water and kicked it up to 225.
That's where I guess I'll keep it till it hits an internal of 140 then foil it and bring it up to 180. Then I'll pull it and let it rest for an hour or so and put it in the fridge for slicing tomorrow.
Sound about right to you???
How do you post your pics on here like you do?
I don't know about Bark, but I did hear it whine a little...
I just sent you a pm...
Take it to 165-170 before foiling.
So how long has it been on? What's the internal temp at now?
Doin it right....ROTFLMAO