Hey everyone!
I just noticed this forum yesterday and I can tell I'll have a good time here getting to know you all and discussing a topic that has recently become near and dear to me....smoking meat!!
I just recently got a smoker this last Christmas. When I get around to it I'll post a picture of it in my signature, along with the specs on it. So far I've smoked is poultry...1 chicken, 1 turkey, and a slab of brisket today that turned out to be a disappointment.
Through searching this forum last night, I discovered a thread about a guy who smoked some beef, but then turned it into an Italian beef recipe. That is what I was shooting for today. Last week, the wife and I bought a vacuum sealed "corned beef brisket." Stupid me, I didn't know what "corned" meant, so I thought I'd just be getting a regular beef brisket. Well it turned out to be like a pastrami. I like pastrami, and it has it's place, but it when you're going for an Italian beef style meat, it was a little disheartening. Oh well, lesson learned. Next time I'll have to go with a plain beef roast or a plain brisket "uncorned." Here's how it looked in the smoker today.
I was all excited when I took it off the rack and brought it in. I sliced into it and it was expecting a brownish, to light pink color, but was surprised to find a much brighter red. After smelling it, I told the wife, this smells like a cured deli meat. Sure enough, it tasted like it too. As I said, I like pastrami, but it was a heart breaker when you're expecting Italian beef all day.
Anyway, as you can tell, I've got a lot to learn, and I look forward to sharing the good times on my back patio with all of you. Until next time...
Brandon
I just noticed this forum yesterday and I can tell I'll have a good time here getting to know you all and discussing a topic that has recently become near and dear to me....smoking meat!!
I just recently got a smoker this last Christmas. When I get around to it I'll post a picture of it in my signature, along with the specs on it. So far I've smoked is poultry...1 chicken, 1 turkey, and a slab of brisket today that turned out to be a disappointment.
Through searching this forum last night, I discovered a thread about a guy who smoked some beef, but then turned it into an Italian beef recipe. That is what I was shooting for today. Last week, the wife and I bought a vacuum sealed "corned beef brisket." Stupid me, I didn't know what "corned" meant, so I thought I'd just be getting a regular beef brisket. Well it turned out to be like a pastrami. I like pastrami, and it has it's place, but it when you're going for an Italian beef style meat, it was a little disheartening. Oh well, lesson learned. Next time I'll have to go with a plain beef roast or a plain brisket "uncorned." Here's how it looked in the smoker today.
I was all excited when I took it off the rack and brought it in. I sliced into it and it was expecting a brownish, to light pink color, but was surprised to find a much brighter red. After smelling it, I told the wife, this smells like a cured deli meat. Sure enough, it tasted like it too. As I said, I like pastrami, but it was a heart breaker when you're expecting Italian beef all day.
Anyway, as you can tell, I've got a lot to learn, and I look forward to sharing the good times on my back patio with all of you. Until next time...
Brandon
