Trying pastrami tomorrow

Discussion in 'Beef' started by bamafan, Apr 30, 2010.

  1. bamafan

    bamafan Smoking Fanatic OTBS Member

    Picked up 2 corned beef briskets today about 4 pounds each form Sam's. Any seasoning,cooking temp, recommendations. All tips/tricks/advice welcome. First time for me, but from some of the posts/Qview they sound great and look great.
     
  2. sumosmoke

    sumosmoke Master of the Pit OTBS Member SMF Premier Member

    I've never tried smoking pastrami so can't help there. Maybe Jerry, or another fine member, will be along shortly to help ya out on that. Good luck!!
     
  3. ronp

    ronp Smoking Guru OTBS Member SMF Premier Member

  4. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    Yea I would soak them in some water overnight and change the water a couple of times if you can. Then just pat dry and rub them with some fresh cracked pepper and coriander, garlic and maybe some brown sugar and then smokeit to about 170° or so. Then put it in the refrig (this parts hard) for the next day to slice it anf then get out the rye bread and the mustard and steam it hot and ENJOY. Give it a shot there Tim I think you'll like it alot.
     
  5. bamafan

    bamafan Smoking Fanatic OTBS Member

    Will do. If it stops raining, I'll let you know how they turm out.
    Tim
     
  6. rbranstner

    rbranstner Smoking Guru OTBS Member

    Yep I soaked mine for a few hours then smoked it to 185 or so then put in the cooler for a while then put in the fridge to cool so I could slice it easier. Man that is good stuff!!!! I can't wait to see yours.
     
  7. caveman

    caveman Master of the Pit SMF Premier Member

    What is the "Pan Test?"
     
  8. rbranstner

    rbranstner Smoking Guru OTBS Member

    A pan test is to cut off a piece of your meat and fry it to see if it is too salty for your liking. If it is too salty then soak it more if it tastes good then smoke it up.
     
  9. bamafan

    bamafan Smoking Fanatic OTBS Member

    I'm really looking forward to trying this. If it turnes out well and tastes as good as I hope it does, I would like to try and corn one myself.
     
  10. sumosmoke

    sumosmoke Master of the Pit OTBS Member SMF Premier Member

    Hope to see some qvue with the results. It may be time for me to give this a whirl.
     
  11. bamafan

    bamafan Smoking Fanatic OTBS Member

    I soaked them over night and did the fry test. Was still a little salty for me, so I changed the water and back in the fridge. Still hope to get them on today. Just finished grinding up some whole pepper corns to coat them with.
     
  12. rbranstner

    rbranstner Smoking Guru OTBS Member

    I must be a salt freak as I only soaked mine for 1-2 hours and I thought it was good. I might have to soak mine for longer next time and see the difference. I see most people soak theirs for many many hours.
     
  13. next on my list
     
  14. bamafan

    bamafan Smoking Fanatic OTBS Member

    There in the smoker. Sorry for no Qview, camera problems. I did get a pix of it in the smoker will try and post later. It's at 140.
     
  15. caveman

    caveman Master of the Pit SMF Premier Member

    Thank you very much.
     
  16. bamafan

    bamafan Smoking Fanatic OTBS Member

    The corns are at 150. Been there for a while. Hopefully they'll shoot up soon. Got the camera back working so I should have some pix of the final product. The 3 racks of ribs are looking good!!!!!!!!!!
     

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