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Another pastrami?

post #1 of 13
Thread Starter 
So I decided I'd try a pastrami since the price was right & you all got my mouth watering for some all the time
post #2 of 13
Thread Starter 
Sorry guys I'm trying to post from tapatalk on my phone but it's not cooperating? Maybe I'm doing something wrong? But my pics are on my phone?
post #3 of 13
Thread Starter 
189c1464-7816-769a.jpg

I think I got it this should be what I bought

189c1464-784c-45c8.jpg

After the 6 hour soak

189c1464-786f-c6c2.jpg

Rub dude style

It's smoking now but I think it's stalling at 128. It barley 2 pounds so I was hoping it would smoke quickly but I'm having trouble just getting through the danger zone? My probes are right & it's been almost 3 hours??
post #4 of 13

Looking good. I just picked up two more today as well. I have 6 in the freezer right now. I can't wait  to make some.

post #5 of 13
Thread Starter 
I'm about ready to fire up the oven?? I know my gauge is calibrated & my probe? Just can't seem to get it going?? The TBS has been flowing very well so I would guess it's plenty smoked & I'm not about to let it go to waste after thinking about it all day? I'm really stumpped? Never really had to worry about the danger zone before? It usually goes right through?
post #6 of 13
Thread Starter 
Alright guys don't hate me but I calibarted two probes & even put one one the grate. They're all reading good yet I fast approaching 4 hours & I'm not about to get sick so sorry but I'm hungry so oven it is? Just can't figure this one out?
post #7 of 13

Looking Good...

post #8 of 13
Quote:
Originally Posted by realtorterry View Post

Alright guys don't hate me but I calibarted two probes & even put one one the grate. They're all reading good yet I fast approaching 4 hours & I'm not about to get sick so sorry but I'm hungry so oven it is? Just can't figure this one out?


Hey guys, Does the 4hr rule apply here? This brisket is brined?

post #9 of 13

The 40-140 rule does not apply, the meat has been cured. To be on the safe side on all large cuts of meat don't put the probe in until 3 or 4 hours into the smoke. However with cured meat you don't have to worry.

post #10 of 13
Thread Starter 
Well I completely forgot about the brine so it did end up in the oven where it soared up? Still not sure what was going on there or if it was just stalling? Either way there was still plenty of smoke on it!

189c1464-4593-ae0d.jpg

I think next time I will use just garlic & a ton of cbp. Not a big fan of the picking spices!

189c1464-4602-6ef9.jpg

Sorry about the poor quality pics. Tried using all tapatalk to post.
post #11 of 13
Quote:
Originally Posted by SmokinAl View Post

The 40-140 rule does not apply, the meat has been cured. To be on the safe side on all large cuts of meat don't put the probe in until 3 or 4 hours into the smoke. However with cured meat you don't have to worry.


What Al said, Terry.
That's a might low for a stall though.

 

Ended up looking good from here!

 

Bear

 

post #12 of 13

Glad it worked out for you. I don't care for the pickling spices much either. EVOO & CBP is all I use most of the time.

post #13 of 13

Looks great. Do you guys ever use the little packet of spices that comes with the brisket? I think I used that last time instead of pickling spice. I'm debating what to do this time. I'm just not sure if I will like the pickling spice or not. I guess I should do two and try one each way. Ok problem  solved.

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