- Aug 27, 2008
- 5,170
- 409
My wife called the meat dept. manager @ wally-world a day ahead and had him get 2 packers ready for her to pick up last night ($1.86/lb), and I’m ready for smoking’!
I’ll be doing my second corned beef pastrami with one, and will get the brine/cure going on it today or tomorrow.
I trim and separate the point/flat for a quicker smoke and to save the beef fat for sausage mixes.
Burnt Ends has been on my “must do” list for quite some time, after seeing so many great looking q-views of them, so I have a true agenda for the point this time.
The separation and trimming process this morning was tougher than any other I’ve done before. I suspect this is due to the meat not being in a partially frozen state during processing, as I’m accustomed to doing. This can make a huge difference in most cases.
Dry rub ingredients are similar to my Garlic Pepper Beef Rub, without the crushed red pepper and a bit different blend.
2 Tbs onion powder
1-½ Tbs garlic powder
1 Tbs Spanish paprika
1 Tbs black pepper, fine ground
1 Tbs white pepper powder
4 Tbs kosher salt
1 Tbs chili powder
Separation in progress...not much fat layering between the point and the flat on this one:
The flat:
The point:
Into the Vault at last:
I started the smoke a bit later than planned…I was pretty tired last night and slept in a bit. Smoke was started @ 9:00 AM Mountain Time, with hickory, and a touch of apple & cherry. I ran the chamber temps @ ~205-225* with a dry water pan for the first 45 minutes to take the chill off the meat and let the smoke start soaking in. Ambient temp is 3*F, light variable winds, snowfall and a relative humidity of 83%, hence the dry water pan.
More to come...
Thanks for peekin'!
Wish me luck!
Eric
I’ll be doing my second corned beef pastrami with one, and will get the brine/cure going on it today or tomorrow.
I trim and separate the point/flat for a quicker smoke and to save the beef fat for sausage mixes.
Burnt Ends has been on my “must do” list for quite some time, after seeing so many great looking q-views of them, so I have a true agenda for the point this time.
The separation and trimming process this morning was tougher than any other I’ve done before. I suspect this is due to the meat not being in a partially frozen state during processing, as I’m accustomed to doing. This can make a huge difference in most cases.
Dry rub ingredients are similar to my Garlic Pepper Beef Rub, without the crushed red pepper and a bit different blend.
2 Tbs onion powder
1-½ Tbs garlic powder
1 Tbs Spanish paprika
1 Tbs black pepper, fine ground
1 Tbs white pepper powder
4 Tbs kosher salt
1 Tbs chili powder
Separation in progress...not much fat layering between the point and the flat on this one:
The flat:
The point:
Into the Vault at last:
I started the smoke a bit later than planned…I was pretty tired last night and slept in a bit. Smoke was started @ 9:00 AM Mountain Time, with hickory, and a touch of apple & cherry. I ran the chamber temps @ ~205-225* with a dry water pan for the first 45 minutes to take the chill off the meat and let the smoke start soaking in. Ambient temp is 3*F, light variable winds, snowfall and a relative humidity of 83%, hence the dry water pan.
More to come...
Thanks for peekin'!
Wish me luck!
Eric
