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Recent content by johnwash

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  1. johnwash

    Bacteria Culture

    Hey I'm back after a long break. Want to start dry during salami problem is I keep kosher and can't find a bactoferm that is. Is there any substitutes that I can use or do I even need one at all. (I found bactoferm cs 299 but i dont know if it would work and i can only buy in bulk.)
  2. johnwash

    Back after a loooong winter!

    Gonna start up my smoker again for the second season. Wanna really perfect my technique this time. Last season my meat had been oversmoked and not tender. Gotta clean out my big poppa uds before we can even start talking. Looking foward to a good year if smoking!
  3. johnwash

    First Pastrami

    I did it it was a little chewy what went wrong?
  4. johnwash

    First Pastrami

    I saw other people saying 180 what would be the diffrence between that and 165
  5. johnwash

    First Pastrami

    I have a 4 pound point corned beef soaking as we speak. Im planning on using a coriander and black pepper. How long should i estimate the cook and to what temp? And whats the deal with steaming?
  6. johnwash

    Smoked Chuck?

    I have the weber thermometer i know its not the best but i cant afford a maverick. I rested it for an hour in the foil that i cooked it in. I put it in a 9/13 and the covered is that the reason i didnt tightly foil it.
  7. johnwash

    Smoked Chuck?

    How low?
  8. johnwash

    Smoked Chuck?

    Well i did it. It had a nice flavor bug wasnt soft. It didnt pass the toothpick tes while it was at 203 and i didnt want to wait so i took it off. It wasnt crazy tough but it had some snap. What i do wrong?
  9. johnwash

    Smoked Chuck?

    Btw how do i check the temp when its in the foil (I dont have a probe only a regular thermometor)
  10. johnwash

    Smoked Chuck?

    4 hours in int temp of 155. Should i put it in a 9/13 and cover with a little mop sauce when it hits 160
  11. johnwash

    Smoked Chuck?

  12. 1431118445872-1126025605.jpg

    1431118445872-1126025605.jpg

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    • Album: Smoked Chuck?
  13. johnwash

    Smoked Chuck?

    Can is cut a at 185 for burnt ends and leave on for pulling? Whats a gpod mop to go with this?
  14. johnwash

    Smoked Chuck?

    Can i do half burnt ends and half sliced
  15. johnwash

    Smoked Chuck?

    180 that seems pretty low
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