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.....
Another FNG to the forum
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You did not give a lot of info to as what you tried. Here is a simple way that I did.
1 4 to 5 lb. Corned Beef
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
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
Hope you succeed with yours'