Well the weather shortened my brining a bit, but I did get 19 days to corn the briskit,
and she's in for the finish.
4 hrs of hickory,running at 225* to an IT of ?
I have read a lot of different finishing IT's, from 165 to 200 or even 210.
Will the higher finishing temp mean a more tender pastrami?
Your thoughts are always highly regarded.
thanks in advance
Dave
(http://i1206.photobucket.com/albums/bb448/grnhs/pastramiwamabe001.jpg)
here it is cut in half and ready for the final act.(had to cut in half to fit into the brining containeer I had)
Isn't today Wednesday???? ;D ;D Looks good so far.
I have pulled mine from 155 to 165 with good results.
when you take the IT on the meat you will be able to "feel"
if it is done or not.
remember that during FTC the meat temp will rise around 5 degrees.
hope this helps.
10-5 you are right I did say Thursday didn't I.
When I rolled out this morning I saw no sense in waiting another day.
Todays forcast was ok and the wind is supposed to pick up tomorrow.
Both days will be a PID cook (with the wife calling me with updates)
AND I Am TOTALLY ADDICTED TO SMOKE. ;D
thanks UIS.
All input helps, and I do appreciate it
Quote from: grnhs on January 05, 2011, 08:46:02 AM
10-5 you are right I did say Thursday didn't I.
When I rolled out this morning I saw no sense in waiting another day.
Todays forcast was ok and the wind is supposed to pick up tomorrow.
Both days will be a PID cook (with the wife calling me with updates)
AND I Am TOTALLY ADDICTED TO SMOKE. ;D
You will be certified in a couple of months when you come on and post "My Family is asking me If I have taken the pictures yet so they can eat" It will be at that point that you are certified as being overly addicted to this thing we do!! ;D ;D
For a pastrami style brisket, an internal temp of 155 is plenty. Take it out of the smoker, let it cool and then wrap tightly in plastic wrap. Then, wrap the package in tin foil and into the frig for a day, two is even better. Now you're ready to very thinly slice against the grain and pile high on some bread.
Dang I'm hungry all of a sudden.
come on over, I'm just a few miles south of the 49th parallell
Quote from: KyNola on January 05, 2011, 11:47:02 AM
For a pastrami style brisket, an internal temp of 155 is plenty. Take it out of the smoker, let it cool and then wrap tightly in plastic wrap. Then, wrap the package in tin foil and into the frig for a day, two is even better. Now you're ready to very thinly slice against the grain and pile high on some bread.
Dang I'm hungry all of a sudden.
Thanks, KyN - now I am too!
KyNola has steered you well. Some smoke it, then finish it with a steam cook to complete.
Check out the recipe site under "Beef"
here (http://www.susanminor.org/forums/forumdisplay.php?180-Our-Time-Tested-and-Proven-Recipes), with a good writeup on Steaming Pastrami included.
Any pics of the finished product?
finished late so finally I have the pic.
this is right after 2 hrs ftc.
vac packed and into the fridge to cool.
(http://i1206.photobucket.com/albums/bb448/grnhs/pastrami001.jpg)
Did you slice a little cheater piece off the end?
Quote from: classicrockgriller on January 06, 2011, 08:47:20 AM
Did you slice a little cheater piece off the end?
Oh my Lord I hope he did.
That looks great. Anxious to see the pink color of the meat up against that dark seasoning rub bark.
Nice job grnhs!
Now thats gonna be GOOOOD!
Man thats gonna be good!
Open! Open! Open! :D
CRG does a piece of bark count?
I will slice that puppy up tomorrow and post another pic, KyNola.
We have a place here that makes a mean light rye bread, it's light colored but has a very rich rye taste. I can hardly wait!!!
wish my smoked swiss was ready.
grnhs,
That nice bread you described, a nice mustard and MOUNDS of that very thinly sliced pastrami piled high and O............................................................................................h my God! Sorry, I sort of "zoned" out there for a minute thinking about how good that first bite of that sandwich is going to be. ;) :D
I"m at work, but I'm tasting it too.
OK KN here it is.
maybe a little salty, but in my zeal to get it into the smoker I spaced out rinsing it, would that do it?
(http://i1206.photobucket.com/albums/bb448/grnhs/008-1.jpg)
The saltiness should calm down after a few days rest in the fridge... Nice job, now go make a reuben sammie and post some more pics. ;D
That looks really good!!
HOO WEE does that look good! Some folks will soak a corned beef brisket prior to adding the pastrami rub to it in an efort to reduce the saltiness. I don't mind the saltiness so mine goes straight out of the package, a very quick rinse and then add the rub.
Yours looks really really good.
So how was your first sandwich?
OK, I have to admit I'm on a very restrictive diet right now and I froze it all.
It will be the main fair at the superbowl party.
Along with smoked cheese, almonds and wasabi peas.