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rolltide Newbie
Joined: 26 Feb 2007 Posts: 48
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Posted: Thu Jan 29 15 12:11 am Post subject: First Pastrami - too late? |
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Trying to find something different for the SB (5 days away). Have I missed my window to brine a brisket to smoke a pastrami? Even if so, would it be worth the smoke to go ahead and do anyway?
Thanks guys! |
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rolltide Newbie
Joined: 26 Feb 2007 Posts: 48
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Posted: Thu Jan 29 15 12:16 am Post subject: |
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also....
going to go and look for a "Brined Corned Beef" and see about just smoking that since I may be short on time. Thoughts on this as well? |
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Harry Nutczak BBQ All Star

Joined: 01 Mar 2007 Posts: 8558 Location: The Northwoods
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Posted: Thu Jan 29 15 12:16 am Post subject: |
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If you do a flat only, you may be able to pull it off.
Figure 1/4" cure penetration per 24 hours, from all sides.
You could brine & inject, that'll get you down to a few days _________________ Just remember that the toes you may step on during your climb to the top will also be attached to the a$$es you'll be forced to kiss on your way back down! |
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Smokin Mike BBQ Super Pro

Joined: 02 Dec 2008 Posts: 3142 Location: Winston-Salem, NC
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Posted: Thu Jan 29 15 12:34 am Post subject: |
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rolltide,
I'm going lazy this year and using two pre-brined Grobbels briskets. I'll do a soak for a few hours, dry a bit in the fridge, then let the rubbed brisket relax overnight. I'll smoke them on game day. Last year I went from scratch and took a week to go A - Z.
I was actually looking at this recipe yesterday and he says you can accomplish the brine in three days. You can probably pull it off if you get started today.
http://www.traegergrills.com/recipes/detail/117#.VMkONGd0yHs _________________ My current cookers: 80 gallon vertical tank
The Ultimate New Braunfels Makeover |
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ComradeQ BBQ Fan

Joined: 05 Jul 2012 Posts: 270 Location: Toronto, ON, Canada
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Posted: Thu Jan 29 15 1:00 am Post subject: |
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Agree with Harry, do the flat and inject. I did a recipe for Montreal Smoked Meat below that turned out amazing if you want to try something new (I have repeated twice and it never fails). Inject as much in as you can and you should be good! Remember to post pics!
http://thesmokering.com/forum/viewtopic.php?t=64614 |
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rolltide Newbie
Joined: 26 Feb 2007 Posts: 48
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Posted: Thu Jan 29 15 2:21 am Post subject: |
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Thanks guys. Got ahold of a 10# brined corned beef. Other than the rub just smoke it as if its a brisket? |
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rolltide Newbie
Joined: 26 Feb 2007 Posts: 48
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SoEzzy Site Admin

Joined: 13 Oct 2006 Posts: 13183 Location: SLC, UT
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Posted: Tue Feb 03 15 12:32 am Post subject: |
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Looks good!
Please make sure images are not longer than 650px on the longest side. _________________ Here's a change Robert.
I still work here! |
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Smokin Mike BBQ Super Pro

Joined: 02 Dec 2008 Posts: 3142 Location: Winston-Salem, NC
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Rosco BBQ Fan
Joined: 29 Jul 2005 Posts: 184 Location: NW IN
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Posted: Mon Aug 17 15 7:43 am Post subject: |
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Nice job! _________________ When they say "Do not use Gas to start grill"...They mean it! |
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