Greetings from nortcentral PA!

Hello and good morning, from East Texas and welcome to the forum. Lots of great information and real good people here.   

Gary S

Welcome from San Diego!!  Glad to have you on board. 

LOL @ smoking stuff for a long time....mostly legal....mostly meat

Glad you joined the group. The search bar at the top of any page is your best friend.
About anything you wanna know about smoking/grilling/curing/brining/cutting or slicing
and the list goes on has probably been posted. Remember to post a QVIEW of your smokes.
We are all smoke junkies here and we have to get our fix. If you have questions
Post it and you will probably get 10 replies with 11 different answers. That is
because their are so many different ways to make great Q...
Happy smoken.
David

Welcome to the SMF Family...We are always glad to have experienced smokers and you will be getting lots of questions on starting a Catering/Concession business...

Here is a recipe for some seriously good and easy Corned Beef to Pastrami...JJ

Quick Corned Beef to Pastrami

Most Grocery Stores sell Corned Beef Brisket but Flat and Point portions. The Flats are usually trimmed very lean and the Points are quite a bit more fatty but MUCH more flavorful and tender! These cuts can be made into Pastrami in just a few hours of smoking and make great sandwiches, especially Rubens. Purchase either cut and soak in fresh water for one to two hours to remove some of the salt. Apply a thin coat of Yellow Mustard then generously apply the Pastrami Rub. You can rest over night or go directly into the smoker. Smoke at 250 to 275°F to an Internal Temp (IT) of 190°F or until a Toothpick slides into the meat easily. This can take 4-6 hours depending on cut. To speed the process up you can Smoke the meat for 1-2 hours then Steam the meat until it is tender. If you wish you can Smoke and Refrigerate the meat one day and then steam it tender up to 5 days later.

Better 'en NY Pastrami Rub

2T Turbinado Sugar

2T Black Peppercorns

1T Coriander Seed

1T Dill Seed

1T Dry Minced Onion

1T Dry Minced Garlic

1tsp Allspice Berries

1tsp Mustard Seed

1tsp Dry Thyme Leaves

3 Bay Leaves, crumbled

1tsp Juniper Berries 

All Spices are Whole and were toasted in a dry pan over Medium heat until fragrant.

Let the Spices cool then Grind in a cheapo Coffee Grinder until slightly less than Coarse. The Garlic and Onion do not need to be toasted. If grinding do so only slightly as the Minced size is pretty close to perfect for Pastrami.

This was some some seriously Good Eats...Enjoy...JJ

A big welcome from NEPA. There's a lot of great folks here and a lot of great info and ideas. Enjoy!

Neoo, welcome , I too am new here and the info is incredible ! I used to hunt in Austin ,Pa many years ago.

Neoo said:

 
Thanks JJ!!

To clarify...... this recipe STARTS with a corned beef brisket from the supermarket? I like that idea! I was anticipating brining a flat myself for days.

Cal

Click to expand...

Yes sir, Just purchase a Corned Flat or Point from the grocery, soak it, add the Rub and Smoke it. Super easy and in March the Corned Beef can be had really cheap. I Stock up and smoke as needed. They freeze well but require you remove the meat from the original package, rinse and wrap or Vac-pac for long term storage, a year or more. When you are ready to try brine curing a fresh brisket, there are some easy methods like using Pop's Brine and plenty of recipes here. I worked on that recipe awhile and those that have tried it agree, " It is better than some they have tried in NYC Deli's! " Give it a try and any questions just shoot me a PM...JJ

Welcome to the forum Cal.
I'm from Tioga County.
Living in Elmira Heights now, unfortunately.





~Martin

c farmer said:

 
Welcome from the center of the state.

Click to expand...

Neoo said:

 
CrazyMoon,,,

Austin Pa...best town by a dam site!!

Cal

Click to expand...

LOL ,I had forgotten about the dam but the Cock-eyed cricket tavern will never be forgotten !