Smokey Saturday
- Thread starter s2k9k
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zahlgren
Smoking Fanatic
Oh Dave! All of that looks amazing!
Need to get the pastrami jerky recipe from you. Know the family would love that!
Happy St. Paddy's Day!
Kat
Happy St. Paddy's Day!
Kat
Too easy, I just used a store bought corned beef flat, trimmed all the fat off then soaked it in clear water for about 5 hours and did 3 water changes. I did fry tests along the way until I got the salt level down where I wanted it. Put it in the freezer for a couple of hours to make slicing easier. Sliced it 1/8" thick but should have went a little thicker. Laid it out on Q-Matz on my racks and just sprinkled my pastrami rub all over it, I also sprinkled a little more CBP because I like my jerky real peppery. With my smoker turned off and sitting in the sun it was 98* inside so I just put the racks in and let them sit for about an hour to get the surfaces dry. I then turned on the heat and tried to keep it below 150* (which is hard with the sun on it) and started feeding some PMC smoke to it. After a couple of hours I flipped the jerky and moved it all around. The outsides of my racks near the walls dry faster than towards the middle. After about 3 hours I checked it every 20 mins and pulled pieces off as they were ready, they dried at different rates.
I kind of wing it with my pastrami rub but it's basically just:
equal amounts of fresh roasted coarse ground black pepper and coriander
half as much onion and garlic powder
That's it, no marinade, just slice, sprinkle and dry!
- Aug 27, 2008
- 5,170
- 409
That all looks perfect, Dave! Ya made me hunt this down after reading your reply on my first no-foil butt with dry smoke chamber thread.
I'm probably correct in assuming that this was a dry smoke chamber as well, 'cuz I zoomed in on the all the pics and could see the moisture glistening on every single bit of pulled meat, beef and pork alike, and chuckies aren't easy to get that with at pull-able finished temps.
The corned beef jerky looks and sounds like an interesting project...I would think it would be far easier to trim a brisket flat and slice into jerky than most of the beef cuts I've used, including top/bottom round, as they have some membranes and bits of inter-muscular fat to deal with, where the brisket flat is pretty clean....I like the idea, a lot! Hmm, the subtle flavors of corned beef in a dried, intensified state......oooooh, man!
I may have to buy an extra case of packers (so I have a bunch for jerky) when I go shopping later this week to stock up for an upcoming wedding smoke! Oh, crap...won't have the freezer space for that much...too many other cases of meats to stash away until their respective smokin' day....(insert sigh here) oh, so many smokes, so little freezer space! LOL!!!
You found a great way to spend a Saturday in the smoke! Great job!
Eric
I'm probably correct in assuming that this was a dry smoke chamber as well, 'cuz I zoomed in on the all the pics and could see the moisture glistening on every single bit of pulled meat, beef and pork alike, and chuckies aren't easy to get that with at pull-able finished temps.
The corned beef jerky looks and sounds like an interesting project...I would think it would be far easier to trim a brisket flat and slice into jerky than most of the beef cuts I've used, including top/bottom round, as they have some membranes and bits of inter-muscular fat to deal with, where the brisket flat is pretty clean....I like the idea, a lot! Hmm, the subtle flavors of corned beef in a dried, intensified state......oooooh, man!
I may have to buy an extra case of packers (so I have a bunch for jerky) when I go shopping later this week to stock up for an upcoming wedding smoke! Oh, crap...won't have the freezer space for that much...too many other cases of meats to stash away until their respective smokin' day....(insert sigh here) oh, so many smokes, so little freezer space! LOL!!!
You found a great way to spend a Saturday in the smoke! Great job!
Eric
Last edited:
Thanks Everyone!
Thanks Eric, I wasn't trying to hide it I just didn't have a lot of free time on Sat. and I wasn't even going to post anything but when I pulled the tent off the butt I just had to get a picture so I figured I would include everything else.
Yea I've had that problem with chuckies, when I have smoked them they never came out real tender and juicy. So I did a test last weekend and it came out so good I did two more on Sat. for the freezer. I just love pot roast that has been slow cooking in a crock pot all day and want my smoked chuckies like that but I never get them right. So I decided to smoke them for about 5 hours then put them in the crock pot and see if they would get tender like I want. I filled the crock with beef broth an onion and some spices and pre-heated it before I put the chuckies in. I separated the chuckies along the fat lines into smaller pieces and left them in the crock for about 4 hours. They turned out tender and juicy and fall apart shredable with a nice smokey flavor. This was the best chuck pot roast I have ever made. Last weekend when I did this I threw in some taters and carrots and had good meals all week, soo good I just had to make more for the freezer (no taters, carrots this time) so I can enjoy whenever I want!
Sounds like you need a bigger freezer!!!
Thanks Eric, I wasn't trying to hide it I just didn't have a lot of free time on Sat. and I wasn't even going to post anything but when I pulled the tent off the butt I just had to get a picture so I figured I would include everything else.
Yea I've had that problem with chuckies, when I have smoked them they never came out real tender and juicy. So I did a test last weekend and it came out so good I did two more on Sat. for the freezer. I just love pot roast that has been slow cooking in a crock pot all day and want my smoked chuckies like that but I never get them right. So I decided to smoke them for about 5 hours then put them in the crock pot and see if they would get tender like I want. I filled the crock with beef broth an onion and some spices and pre-heated it before I put the chuckies in. I separated the chuckies along the fat lines into smaller pieces and left them in the crock for about 4 hours. They turned out tender and juicy and fall apart shredable with a nice smokey flavor. This was the best chuck pot roast I have ever made. Last weekend when I did this I threw in some taters and carrots and had good meals all week, soo good I just had to make more for the freezer (no taters, carrots this time) so I can enjoy whenever I want!
Sounds like you need a bigger freezer!!!
bluto
Meat Mopper
justcuzz
Newbie
spike bliss
Newbie
- Dec 20, 2012
- 15
- 10
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