Recent content by rob g

No, I didn't steam the slices. My first pastrami so I wasn't aware I needed to. Supper was the pastrami, smoked cheese, crackers and apple. It's still very tasty. I have an Ankarsrum mixer I use for making my bread. A different unit, the bowl turns while the kneading bar/roller stays...

I finally got my pastrami sliced tonight after an afternoon in the fridge. The coriander flavor of the finish rub is fairly light. I used ground powder vs seeds. The pepper has a bite. I'm thinking the slices might be a bit dry. They bend without breaking though. The pecan chunks made a very...

My meat has come out of the sous vide after 18-1/2 hours @ 155F. It's into the fridge to cool before slicing. It didn't get the full 24 hours because my Anova unit started acting strange. Random numbers were appearing on it and the screen was going black. I tried to unplug it and restart it but...

About 5 hours @200F-215F with pecan chunks added for smoke. The meat came off at 248F. I figured 24 hours in the sous vide @155F will take care of the last 2 degrees lol. The finish rub might have been put on a little heavy as it was caking off a bit when I handled it. The best part was I was...

My wife screws up "perfect doneness" all the time. There can't be any "blood" in the meat or leaking onto the plate. Her meat usually gets a 10min head start. I'd love to try cooking one of those tomahawk sometime. Yours looks great!

Got my flat washed and the finishing spices (Thirdeye recipe) applied. Into the fridge for two days before the smoker.

My brisket has been curing for 9 days and I'm soon getting ready to wash the cure off. I've noticed the cure/ spices I put on the brisket are damp but no liquid in the bag. When I do bacon there is usually noticeable liquid in the bag. Is this normal? I used digging dog's calculator for my...

I think I'll have to stick to the sous vide to finish it. The wife bought an instant pot a couple years ago and it's still in the box out in the garage. Too much invested in this to screw it up at the end with something I've no experience using.

Thanks for the feedback guys. I much prefer to learn from other people's mistakes lol. Now I wish I had of cured the point too but it was tasty off the smoker. I'll try to remember to add some pics as I go.

My first attempt at pastrami and I've got a brisket flat curing per SmokinAl recipe and process. The flat is about 6lb and ranges from 1" - 1-1/2" thick. I plan on using one of the pepper/coriander/garlic spice recipes others have posted here for the final rub. I plan on soaking the flat after...

I like my Thermoworks Smoke. It sits out in -20C for 10 hours with no issues. Used it for a couple years and finally had to change the batteries

Never seen this before. What is the point of this? Are you flavoring the honey, the garlic or both? Is the garlic meant to be eaten by itself or cooked into something. I could see using the garlic honey as a sweetener when cooking or when baking my bread. How much sugar is left in the honey by...

I just trimmed a 15lb brisket the other day. I separated the point and flat so I could make pastrami out of the flat. I weighed about 3.5 lb of fat (@ $4/lb) going in the garbage

When the temps are about freezing, or below, outside I have a lightbulb socket I plug into my extension cord and a 60w bulb to add a little warmth to the cabinet to help get the draft going. My pellet tray seems to raise the temp about 20F in my cabinet. I use a cheap tin box propane smoker for...

In my kamado I use about 4 pieces of 1*1-1/2*4 cherry plank I have cut up placed in to the charcoal. As the charcoal burns it lights up the wood pieces. I also use cookies of pear or apple limbs I've made with the bandsaw and just split them into pieces about 1/2 fist size and bury them in the...