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post #1 of 13
Thread Starter 

Hey everyone its been a while!  I was going through the freezer, and found a corned beef brisket.  I soaked the brisket in cold water for 6 hours, changing the water twice.  I then rubbed it down with mustard, and black pepper, and hickory rub.  It is now on the smoker, with a temp between 240 and 245.  The only thing I did not like, which I am not worried is the meat temp.  Normally when I put meat on the smoker the internal temp is usually 36 degrees.  This brisket  I guess from soaking in water raised the internal temp to 54 degrees, but It has been kept in the fridge so I am not worried.  I will see you when It is done!

post #2 of 13

Good start and no worries about Temp...It's Cured...icon14.gif...JJ

post #3 of 13
Thread Starter 

Thanks jimmy, I know what you mean by cured, that is why I am not worried.  I just hate to see meat temps above 38 degrees when they go on the pit.  I guess it is more of a comfort zone to me.  This thing is cooking fast, I am up to 150 degrees but I know the stall is coming lol.

post #4 of 13

You will love it!  That is the only way I do pastrami!  Show q-views!



post #5 of 13
Don't you love finding "goodies" in the freezer? Should be a good one.
post #6 of 13
Thread Starter 

Well here is the final pictures.  It was delicious.  I made Rubens for Dinner, with fried squash from the garden.  The only difference is I do not like rye bread, so I made it on whole wheat.  Hope you enjoy.

post #7 of 13
Oh man that looks good. Absolutely love pastrami, but you're speaking blasphemy about a Reuben not being on rye. Lol just kidding. That's what's so great about food, there really are no rules.

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post #8 of 13

I love ruebens also. I like rye but it is near impossible on the bayous of south Louisiana to find any that isn't 3 or 4 weeks old.


I just had a thought, I wonder how a whole wheat with dark brown sugar and a little ground caraway in it would work.


Nice job on that Pastrami.......


Everytime I see a new thread I change what I want to cook next! I'll have to order my meat and stay off the 'puter till its cooked.

post #9 of 13
Thread Starter 

I like the brown sugar idea, now you have me thinking.  You should give it a try and report back lol.  Add that recipe to your growing list of things to smoke lol.

post #10 of 13
Rye or wheat, doesn't matter that sandwich looks amazing!
post #11 of 13
Very nice job on the CB. Try pumpernickle bread next time. I think its great match for CB.
post #12 of 13
post #13 of 13
Thread Starter 

thank you all for the kind comments, I am hoping if I feel well enough to start posting a lot more pics of my creations.

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