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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.
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.
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.
Boy, PignIt almost gave me a heart attack!!!! See below....
LMAO
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???