FAQFAQ   SearchSearch   MemberlistMemberlist   UsergroupsUsergroups   RegisterRegister 
 ProfileProfile   Log in to check your private messagesLog in to check your private messages   Log inLog in 


Ho-made Pastrami

 
Post new topic   Reply to topic    The Smoke Ring Forum Index -> General BBQ Discussion
View previous topic :: View next topic  
Author Message
Snowsmoke
BBQ Fan


Joined: 03 Apr 2012
Posts: 114
Location: Melrose, MA

PostPosted: Wed Apr 11 18 4:04 am    Post subject: Ho-made Pastrami Reply with quote

Been into bringing my own meats since Saint Pats - store bought is just to variable in my opinion. This version was built of the Katz secret recipe, yummy overall.

6 lb Brisket flat slightly trimmed. Wet brined for 5.5 days, desalinated for 8 hours, rubbed and left to chill out for 2 days.


Onto the smoker to 160 degress now ready for the steam bath


Steamed to 203 degress in the small end of the flat. Sliced and ready for good mustard.


not much left Sad


Do this, its so good.
_________________
"The Moon ain't romantic. It's intimaditing as Hell" - Tom Waits (maybe he was up at 3am to BBQ too!)
Back to top
View user's profile Send private message
T00lman
BBQ Super Pro


Joined: 21 Dec 2007
Posts: 2473
Location: warren michigan

PostPosted: Wed Apr 11 18 6:29 am    Post subject: Reply with quote

good looking meat for a ho
_________________
1 bad azz d.o table
weber 22 1/2 x 2
some of its magic some of its tragic
#37 liar
1 wsm 18 1/2
1wsm 22 1/2
Back to top
View user's profile Send private message
Display posts from previous:   
Post new topic   Reply to topic    The Smoke Ring Forum Index -> General BBQ Discussion All times are GMT + 8 Hours
Page 1 of 1

 
Jump to:  
You cannot post new topics in this forum
You cannot reply to topics in this forum
You cannot edit your posts in this forum
You cannot delete your posts in this forum
You cannot vote in polls in this forum


Powered by phpBB © 2001, 2002 phpBB Group