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Pastrami From Corned Beef on the Smokin-It # 3 - Page 3

post #41 of 59

WOW! Your pictures are killin' me! I know what the next smoke is gonna be......Great Job

post #42 of 59
I did a corned beef flat a month or so ago, although I had never done one before and didn't know smoking a a corned beef flat results in pastrami!

It was a 3.35 pounder I got at Wally World, preseasoned. I opened it, threw away the "seasoning packet" and, soaked for 48 hours and just rubbed with ground pepper
Paprika garlic powder ground mustard and resting in the fridge. (Changed the water 3 times during the soak)

started at 11:00 am lighting the coals. 250 degrees by 11:23 so on the brisket goes sitting in a foil pan. Internal temp is 43 (only rested out of the fridge 1/2 hour), dome temp dropped to 160 and grill temp at 124. By 11:38, dome temp is 280, grill is 295 and internal is 46. My plan was to take it to 155, add 1/2 cup of beer, then foil and bring the internal temp to 195-200 before pulling it and resting for 1/2 hour.

Grill temp kept moving between 290 and 305 until 1:24 pm. At 1:34 pm internal is 153 and grill is 297 (dome reads 270). For some reason my temp keeps dropping and I adjust the bottom vent slightly to keep it in the 295-300 range. Top vent is maybe 1/8" and bottom is about 1/4". Like I said earlier, if I can figure out how to upload pics from my iPhone I'll post.

At internal temp of 156 I added 1/2 cup of beer and covered pan with foil - 1:42pm. Grill temp dropped to 220 while messing with the beer and foil. By 1:45 grill temp back at 304 and internal temp at 160. Now at 2:15grill hovering between 293 and 297 degrees. Internal temp is 187. Tried the toothpick test at 195. Still not quite tender enough. At 2:49 pm Went to 208 and it was soft as butter. Preheated the oven to 250 then turned it off. Double wrapped in foil and let sit in the oven for 1 hour. Great results!

post #43 of 59
Couple of more pics





post #44 of 59
Quote:
Originally Posted by Sandlapper View Post
 

Looks wonderful!

Telll us about the electronics in your pictures.

It is a Fluke meter. Post 3 Photo 2. I can make out Fluke 52? thermometer.   What is the third number?

Checking Amazon.com. I believe it is a Fluke 52-2 Thermometer.

$ 295.90 at Amazon.

http://www.amazon.com/s/ref=sr_nr_seeall_2?rh=k%3Afluke+52-2%2Ci%3Agarden&keywords=fluke+52-2&ie=UTF8&qid=1389642868

 Think I will keep the Maverick for a while.


Edited by BBQ Pit Vulture - 1/13/14 at 12:05pm
post #45 of 59

Geez, does that look good. Here it is Monday and still waiting for my MES smoker from UPS. Was suppose to be here last Friday. Boy,do I hate waiting.:icon_confused:

post #46 of 59

It doesn't appear you wrapped it in foil at any point to preserve moisture.  Why did it stay so moist after 19 hours in the smoker.

post #47 of 59
Thread Starter 
The SI is really tight?
post #48 of 59
Quote:
Originally Posted by Dert View Post

The SI is really tight?


Looks great, Dert!  Yep, the SI smokers are tight!  I never foil anything, and always have moist results! 

post #49 of 59

Ok I hate to look dumb here but what is SI.

post #50 of 59
Quote:
Originally Posted by Gort View Post
 

Ok I hate to look dumb here but what is SI.

 

"Smokin'-It" smokers. They have a tight seal like the Cookshacks, and tend to keep moisture trapped inside.

post #51 of 59

Man that meat looks good and I just ate,    BBQ at that !

 

Gary

post #52 of 59
Thread Starter 
Quote:
Originally Posted by DivotMaker View Post


Looks great, Dert!  Yep, the SI smokers are tight!  I never foil anything, and always have moist results! 

I'm now with you... stopped foiling my ribs and they're still moist!
post #53 of 59
Quote:
Originally Posted by Dert View Post


I'm now with you... stopped foiling my ribs and they're still moist!


The bark is SO much better!  "Lazy Q" at its finest! :)

post #54 of 59

Bought one a couple of days ago and wondered how it would be smoked.  I guess I know what I am doing saturday.  Does the smoke overpower the seasoning or is it still pretty mellow?

post #55 of 59
Thread Starter 
I'd say the smoke is pretty heavy. I was applying TBS the entire cook...
post #56 of 59

Wish I would have seen this thread earlier and soaked my first attempt at smoking a corned beef brisket first to lose some of the saltiness, but even so, I am so happy!  I added some coriander to Jeff's rub recipe and coated with the brisket with mustard and rub.  It went into the smoker at about 11:00 am with chicken, turkey and ribs, I ended up pulling the brisket at about 7:30 PM. For the most part, cooked around 230 until the chicken and ribs came off, then went up to 270 for the turkey and brisket.  Like I said, it was a bit salty but sliced with swiss cheese and mustard on a whole grain garlic bread, oh wow!  Yep, I'll be doing that again!  for my first ever brisket, no complaints except that I didn't bring any today for lunch.  

post #57 of 59

:Looks-Great:

post #58 of 59

Dert,

 

How many ounces of wood did you use overall? I have one of these in the fridge that I was going to do this weekend. I normally do 4-5 ounces for a pulled pork that stays in almost as long, just not sure how much wood I should be using for this cut of meat.

post #59 of 59
Thread Starter 
It's been a while, I had to read the entire post.

streaml1ne, do you have a whole packer corned beef?

I post these for my benefit, to document the smoke for my records. That being said, it looks like I reloaded twice....

Probably six ounces three times or so? I usually fill the chip tray (with the perforated insert for the SI) with chips fairly full....

I'll have to document a little better next time! Best of luck. Post some pics...
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