Another FNG to the forum

Discussion in 'Roll Call' started by sandman1, Jul 14, 2014.

  1. sandman1

    sandman1 Newbie

    My name is Phil. I am a San Francisco native. I currently reside in Rocklin, CA with my wife. I have been smoking for years with a WSM. I usually do Pork Butts or Ribs. Recently I thought I would give Pastrami a whirl. I have destroyed 2 briskets in the past, hoping for the ol' 3rd time is a charm. Smoking time is much less with the Pastrami recipe so we'll see. I have been spending alot of time with my young Rottweiler female getting her trained. I mention this because I saw a member who works for Sport Dog, a manufacturer of training collars. I just bought one for my dog and it works great. Yeah TMI on the wrong subject. Glad to be aboard.....
  2. smokinhessil

    smokinhessil Fire Starter

    Welcome man. I am sure that you will find the informaton you need to for your brisket. I did my first one a few weeks ago based on a recipe from here and it was great. Good luck and good smoke!
  3. Hey Phil, glad you joined up, welcome to the forum.

    Gary S
  4. smoke slinger

    smoke slinger Smoking Fanatic

    Welcome to the forum, this is one great site for help and great recipes. I have enjoyed it over the last two years and I have gotten much help when needed. Don't be afraid to ask.

  5. tropics

    tropics Smoking Guru SMF Premier Member ★ Lifetime Premier ★

    You did not give a lot of info to as what you tried. Here is a simple way that I did.


    1 4 to 5 lb. Corned Beef

            Rub Mix
    4  Tbs Coarse Black Pepper

    2  Tbs  Ground Coriander

    1  Tbs   Paprika
     Mix these 3 together (you can add garlic ,onion , brown sugar). I like the plain 3

    Yellow Mustard for coating the meat

     Wood I used Alder Pellets

    Prepare your Corn Beef by soaking it over night in a large pot of cold water.
    Use Stainless Steel or Glass bowl to keep from having a reaction from the salt in the meat.

    Drain and rinse, paper towel dry it, trim off almost all the fat.

    Place meat on rack apply a coat of the mustard, both sides then cover the meat with the dry rub.

    place meat in fridge for a hour or 2

    Prepare your smoker 225* F use a good meat Thermometer heavy smoke for the first hour.
     Meat should be cooked about an hour per pound. When it reaches 160* to 165* it is done.
    remove from smoker wrap in foil refrigerate 12 hrs enjoy

    I used a 3lb. peace of meat for my first try. cooked 2 3/4 hrs. UMM UMM Good

    Prepped with rub



    Hope you succeed with yours'

  6. smokinhessil

    smokinhessil Fire Starter

    Last edited: Jul 16, 2014

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