SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Beef › Flat vs Point
New Posts  All Forums:Forum Nav:

Flat vs Point - Page 2

post #21 of 38
If it's a dial thermometer you can calibrate it...on the back where the stem meets the back of the dial you should find a nut...turning the nut moves the pointer on the thermometer.
Put it in boiling water and turn the nut till it reads 212° (wear protective gloves or be VERY careful...steam burns are PAINFUL)...
Confirm the calibration by sticking the probe in a glass of ice water... should read 32° .
I'd check both for accuracy using this technique before tossing either.
I check ALL my thermos this way...even brand new digitals, and re check them every few months.

Walt.
post #22 of 38

Well, how did come out?

post #23 of 38
Thread Starter 
post #24 of 38
Thread Starter 
I don't think my comment posted with the picture. It really turned out great, very very tender and flavorful. I sure appreciate all the guidance with this. You guys are amazing!
post #25 of 38
Da .....aaaaaahhh...hmmmm.... 😵

Looks very good.. nice one!
Points!
sausage.gif
points.gif
post #26 of 38
Thread Starter 
Next on my agenda..........pastrami!!!!!!
post #27 of 38
Now you're talking, Catie! Check out Chef Jimmy J's "Better'en NY Pastrami Rub". I'm hooked.

Dan
post #28 of 38
I'm a corned beef fan. On rye with kraut and thousand island sometimes.. Swiss cheese. 😬
post #29 of 38

Very well done!! Point to ya. Way to hang in there and pull of a brisky!

 

:yahoo: 

 

Now we need to get you to slice across the grain... LOL

post #30 of 38
Quote:
Originally Posted by Rings R Us View Post

I'm a corned beef fan. On rye with kraut and thousand island sometimes.. Swiss cheese. 😬

Yep, with a dill pickle on the side! Try it with Russian dressing sometime.
Pastrami is just a rub & smoke away from Corned Beef....
post #31 of 38
Quote:
Originally Posted by SmokeyMose View Post

Yep, with a dill pickle on the side! Try it with Russian dressing sometime.
Pastrami is just a rub & smoke away from Corned Beef....
Michigan doesn't do pastrami 😂 I like it.. just not as popular
post #32 of 38
Thread Starter 
Actually did slice it across the grain pretty Thinly. It really was delicious. What sent it over the top was the au jus recipe. Thanks Chef JimmyJ!!!
Any and all pastrami advice is welcome! I'm going to tackle that one weekend after next
post #33 of 38
I had to flip mine over a couple times to see the grain before I cut it.. I forgot how the grain was running. 🤓
post #34 of 38
Quote:
Originally Posted by Rings R Us View Post

I had to flip mine over a couple times to see the grain before I cut it.. I forgot how the grain was running. 🤓

If you make a small cut at the tip before cooking you can find it after. My problem is I keep forgetting to do it....
post #35 of 38
Quote:
Originally Posted by CatieCooks View Post

Actually did slice it across the grain pretty Thinly. It really was delicious. What sent it over the top was the au jus recipe. Thanks Chef JimmyJ!!!
Any and all pastrami advice is welcome! I'm going to tackle that one weekend after next

Once you make your own, you'll never pay $10.99 a lb again! 😁
post #36 of 38
Quote:
Originally Posted by SmokeyMose View Post

If you make a small cut at the tip before cooking you can find it after. My problem is I keep forgetting to do it....
Yep, I forgot this past one to do a mark for slicing. It's even more confusing with the point on.. different grain there too. 🍺
post #37 of 38
Quote:
Originally Posted by Rings R Us View Post

Quote:
Originally Posted by SmokeyMose View Post

If you make a small cut at the tip before cooking you can find it after. My problem is I keep forgetting to do it....
Yep, I forgot this past one to do a mark for slicing. It's even more confusing with the point on.. different grain there too. 🍺

That one's easy. Once you've sliced the flat, turn the point 90 degrees..
post #38 of 38
Quote:
Originally Posted by CatieCooks View Post

Next on my agenda..........pastrami!!!!!!

 

For good pastrami, you start with corned beef. I personally prefer to use a corning seasoning I get from Atlantic Spice Co. with Pop's brine to get them cured. Then the point gets the CBP and ground coriander for the pastrami and the flat I just cook like traditional corned beef.

New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Beef
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Beef › Flat vs Point