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Another Pastrami from Corn Beef = Reuben - Page 3

post #41 of 51
Quote:
Originally Posted by tropics View Post
 

Just so many pics to remember.

Don't that make your mouth water.

Richie

 

As a matter-a-fact..........it is.

post #42 of 51
Quote:
Originally Posted by tropics View Post
 

Just so many pics to remember.

Don't that make your mouth water.

Richie

 

That would make Awesome Bear Bait !!

 

Bet you could lure one in with a Sammy like that !!:drool

 

Bear

post #43 of 51
Thread Starter 
Quote:
Originally Posted by Bearcarver View Post
 

 

That would make Awesome Bear Bait !!

 

Bet you could lure one in with a Sammy like that !!:drool

 

Bear


Now that Bear wouldn't happen to live in Macungie, PA would he. :laugh1:

 

Richie

post #44 of 51
Quote:
Originally Posted by tropics View Post
 


Now that Bear wouldn't happen to live in Macungie, PA would he. :laugh1:

 

Richie


There's a very good chance of that being the case!!

 

Here's a bit of History Trivia:

 

"Macungie" lies in the eastern part of the historic Pennsylvania Dutch Country.

Macungie is derived from "Maguntsche," a place name used as early as 1730 to describe the region that is now present-day Macungie and Emmaus. "Maguntsche" is a Lenape word, meaning either "bear swamp" or "feeding place of the Bears."

 

 

Bear

post #45 of 51

How big was the piece of meat and what was the smoke time? What wood did you use?

thanks.

post #46 of 51
Thread Starter 
Quote:
Originally Posted by MiamiTed View Post
 

How big was the piece of meat and what was the smoke time? What wood did you use?

thanks.

Ted I believe it weighed around 4.5 lbs. Wood was Apple I cook by IT of the meat and check with a tooth pick for tenderness. IT should be around 195 to 205

Richie

post #47 of 51

I know about the IT, but was just curious about the time in the smoker. I understand it will vary from smoker to smoker, etc. Just to try to plan and schedule.

 

thanks.

post #48 of 51
Thread Starter 
Quote:
Originally Posted by MiamiTed View Post
 

I know about the IT, but was just curious about the time in the smoker. I understand it will vary from smoker to smoker, etc. Just to try to plan and schedule.

 

thanks.

I think it was in the area of 8 hrs

Richie

post #49 of 51
Not sure how I missed this one Richie, nice thread & looks real tasty !

BTW, I owe ya a point. Tried to give ya one & wouldn't let me.... th_dunno-1[1].gif
post #50 of 51
Thread Starter 
Quote:
Originally Posted by WaterinHoleBrew View Post

Not sure how I missed this one Richie, nice thread & looks real tasty !

BTW, I owe ya a point. Tried to give ya one & wouldn't let me.... th_dunno-1[1].gif

No problem I almost forgot about this thread.seeing it again and getting to know my WSM doing a test burn now.Pork Shoulder for tomorrow. Al had the point problem the other day,you must have used all your points for the day Don't worry about it I appreciate the kind words and sharing with friends

Richie

post #51 of 51

Thanks.

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