arcs... i did it... like you were talking in the chat... it is awesome...
anyway... i got a 5 pound packaged corned beef that had peppercorns and other things coating both sides...
i used 1 devil wood and 2 hickory per hour for 4 hours of smoke... 200 deg to 190 internal... ftc for 7 hours... still warm... sliced and the juices were glistening...
it looks awesome and tastes even better... instantly one of my favorites... i may eat the whole thing right now... it was on sale for $1.49 a pound... what a deal and freaking awesome result...
would not use devil wood again on corned beef... was depleating my stock...
(http://i12.photobucket.com/albums/a247/michylyn/pastrami060129001.jpg)
eat the beast...
owrstrich
owrstrich,
Excellent. I will follow your tweak, since I didn't think I had put enough smoke on mine (3.5 hours), and I pulled it out a little cooler (165 or so). Also, I was impatient (first pass on this approach) and didn't FTC it before I started eating it. Guess that is why we experiment. [:D]
Arcs_n_Sparks
Looks great Owrstrich! I am going to give that shot now. What was the pepper corn mixture? The corned beef I see at my store just have a tiny packet with them for boiling.
The Grillin Fool
Owrstrich,
Picture is great. Just the kind of outcome I am looking for.
Arcs_n_Sparks
fool...
the grocery had the kind with the little packet and the kind covered in those peppercorns things... i cant say exactly what they are but there were white ones and black ones...
next time i may go with just coarse black pepper... more mainstream...
that pastrami photo was the very first photo taken with my wenches new camera... a minolta diamage z6... from now on i will be taking photos of my smoke efforts to post here...
you gotta eat...
owrstrich
Looks awesome Owrstrich!
(http://img.photobucket.com/albums/v244/xcelsmoke/FREEGIF.gif)
<font size="4"><b>Doug</b></font id="size4">
Looks awesome Owrstrich[:p][:p].I have tried these corned beef before with mixed results.I have never ftc'd them for that long.Will give it a go the next time they go on sale.
Mike
Catch it,Kill it,Smoke it
Looks good. It is surprising how easy it is to make pastrami. I like to only bring mine to an internal temperature of 165-170, and slice it thin across the grain.