I've been getting ready for this smoke for a couple of weeks now. I've been curing a whole packer brisket for pastrami and corned beef and a pork loin for smoked chops and canadian bacon. I also rubbed a pork shoulder in Jeff's rub for pulled pork. I ordered some 100% flavorwood pellets (hickory) from PGO and hope they arrive today, 'cause tomorrow's smokin' day! Otherwise I'll have to go with pellets I have on hand (Traeger pecan and Bear Mountain maple).
I figure to post pics as I go along. The corned beef, pastrami and canadian bacon are for lunches when the family goes to the Jersey shore next week. The pulled pork and pork chops are for beach dinners.
The brisket and pork loin were spiced and cured following Morton's recipes and TQ. The beef was in for 15 days, a little longer than the 5 days per inch of thickness they recommend. I cut the brisket in half so I could taste it as both corned beef and as pastrami.
I was surprised by the red color on the inside, I had thought the curing process would penetrate completely and give it a uniform color throughout. Hopefully this is OK.
This is the half that's been prepped for smoking into pastrami. I rubbed it with yellow mustard and rubbed it with a mixture of black peppercorns, coriander seed and mustard seed. I cracked the seeds a bit in a coffee mill. This will sit in the fridge in wax paper overnight before I start the smoke. I plan to smoke the pastrami at 225 until the IT hits 185. The corned beef half I intend to boil for 3 1/2 hours.
The pork butt will smoke until the IT hits 205. The pork loin will be smoked until the IT hits 165. The CB half I'll then cold smoke for a few hours. I had planned to cook the CB half of the loin to 140, but I had some curing issues (the bag leaked - covered in another post), so I thought I would make sure I get it fully cooked rather than assume the cure was completely successful.
More pix to follow tomorrow.
I figure to post pics as I go along. The corned beef, pastrami and canadian bacon are for lunches when the family goes to the Jersey shore next week. The pulled pork and pork chops are for beach dinners.
The brisket and pork loin were spiced and cured following Morton's recipes and TQ. The beef was in for 15 days, a little longer than the 5 days per inch of thickness they recommend. I cut the brisket in half so I could taste it as both corned beef and as pastrami.
I was surprised by the red color on the inside, I had thought the curing process would penetrate completely and give it a uniform color throughout. Hopefully this is OK.
This is the half that's been prepped for smoking into pastrami. I rubbed it with yellow mustard and rubbed it with a mixture of black peppercorns, coriander seed and mustard seed. I cracked the seeds a bit in a coffee mill. This will sit in the fridge in wax paper overnight before I start the smoke. I plan to smoke the pastrami at 225 until the IT hits 185. The corned beef half I intend to boil for 3 1/2 hours.
The pork butt will smoke until the IT hits 205. The pork loin will be smoked until the IT hits 165. The CB half I'll then cold smoke for a few hours. I had planned to cook the CB half of the loin to 140, but I had some curing issues (the bag leaked - covered in another post), so I thought I would make sure I get it fully cooked rather than assume the cure was completely successful.
More pix to follow tomorrow.
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