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Another FNG to the forum

post #1 of 6
Thread Starter 

My name is Phil. I am a San Francisco native. I currently reside in Rocklin, CA with my wife. I have been smoking for years with a WSM. I usually do Pork Butts or Ribs. Recently I thought I would give Pastrami a whirl. I have destroyed 2 briskets in the past, hoping for the ol' 3rd time is a charm. Smoking time is much less with the Pastrami recipe so we'll see. I have been spending alot of time with my young Rottweiler female getting her trained. I mention this because I saw a member who works for Sport Dog, a manufacturer of training collars. I just bought one for my dog and it works great. Yeah TMI on the wrong subject. Glad to be aboard.....

post #2 of 6

Welcome man. I am sure that you will find the informaton you need to for your brisket. I did my first one a few weeks ago based on a recipe from here and it was great. Good luck and good smoke!

post #3 of 6

Hey Phil, glad you joined up, welcome to the forum.

 

Gary S

post #4 of 6

Welcome to the forum, this is one great site for help and great recipes. I have enjoyed it over the last two years and I have gotten much help when needed. Don't be afraid to ask.

 

Craig

post #5 of 6

You did not give a lot of info to as what you tried. Here is a simple way that I did.

 

 Pastrami

1 4 to 5 lb. Corned Beef

        Rub Mix
4  Tbs Coarse Black Pepper

2  Tbs  Ground Coriander

1  Tbs   Paprika
 Mix these 3 together (you can add garlic ,onion , brown sugar). I like the plain 3

Yellow Mustard for coating the meat

Smoker  
 Wood I used Alder Pellets

Prepare your Corn Beef by soaking it over night in a large pot of cold water.
Use Stainless Steel or Glass bowl to keep from having a reaction from the salt in the meat.

Drain and rinse, paper towel dry it, trim off almost all the fat.

Place meat on rack apply a coat of the mustard, both sides then cover the meat with the dry rub.

place meat in fridge for a hour or 2

Prepare your smoker 225* F use a good meat Thermometer heavy smoke for the first hour.
 Meat should be cooked about an hour per pound. When it reaches 160* to 165* it is done.
remove from smoker wrap in foil refrigerate 12 hrs enjoy

I used a 3lb. peace of meat for my first try. cooked 2 3/4 hrs. UMM UMM Good

Prepped with rub

 

Smoked

 

Sliced


Hope you succeed with yours'

Richie

post #6 of 6

good

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