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Recent content by jetlinkin

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  1. jetlinkin

    First brisket attempt...

    To the op and all who are considering brisket for the first time.  Just jump in and do it.  I do not understand the intimidation felt by all doing a brisket.  Growing up, all I could actually smoke, decent, was brisket.  (I think my ribs still suck)  I have done 100's of briskets.  But believe...
  2. jetlinkin

    First Time Curing Corned Beef / Pastrami

    I use red & white oak for all my smoking. I am lucky to have an abundant, cheap local supplier.
  3. jetlinkin

    Ordered today Lang 36 patio hybrid deluxe

    Oh I remember well the day my Jambo arrived.  I had to wait over 10 weeks, and it almost killed me to wait.  I think I did shed a tear or two over the shear beauty of her.  My wife called all her friends over to see her goofy husband, sitting in the kitchen staring at the smoker sitting on the...
  4. jetlinkin

    First Time Curing Corned Beef / Pastrami

    I put the corned beef on at 10 am.  Kept the pit at ~225° ±25°.  I smoked the corned beef until I got the color I wanted.  The IT of the meat was ~170°.  Then I wrapped with pink butcher paper.  At this point the meat had been on for ~7 hours.  I have not used the butcher paper in the past with...
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  8. jetlinkin

    First Time Curing Corned Beef / Pastrami

    Started the smoker up this morning.  It's a little brisk here in Minnesota so I decided I better get a sweatshirt on.  Temp outside 7° F.  Wind Chill -8° F !!?? It takes about an hour to warm up the Jambo.  I thought it would take longer in this cold weather, but it was ready to go in just...
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  13. jetlinkin

    First Time Curing Corned Beef / Pastrami

    I got a little caught up with projects and work, so the brisket did not come out of the brine for 14 days. Soaked two of the pieces in water for 2 hours, changing the water once.  The third piece went into the freezer for corned beef on Saint Patrick's Day. These two are gonna be smoked for...
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