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corned beef pastrami i need help
Kat, thanks gor asking i for some reason had a stall around 140 which hung there for acouple hours then it seamed to stall again around 150 again but i was real tired and im not sure about my therm (analog probe) that hasn't been tested i put it on alittle after 5pm and cooked on the smoker till... -
corned beef pastrami i need help
Thats what i was thinking i was going to foil at about 160ish and take to the 190-195 it would have to make it more tender right? Mhchops -
when does meat accept smoke the best
You guys have so much good info im sure glad i found this site. Now TBS im trying to figure this out it seems like i've either got to much smoke or none at all im sure its just a trial and error thing that i will have to learn is there anything one needs to know to point them in the right...- mhchops
- Post #17
- Forum: General Discussion
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corned beef pastrami i need help
What should IT actually be i've read anywhere from 165-195you what is the preferred IT thanks for your help. Mhchops -
when does meat accept smoke the best
Yes i am mainly talking about bbq at this time im just learning how to cook with gas although in the near future i want to build a smokehouse for cold smoking. Mhchops- mhchops
- Post #12
- Forum: General Discussion
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when does meat accept smoke the best
Thats a very good in depth answer jj it makes alot more since now thank you very much for that. I'm also very interested in byuing a AMNPS pellet smoke as ive always smoked with real wood and now own a Smoke Hollow gasser because i couldn't get the smoke ring with my mes ( i haven't smoked with...- mhchops
- Post #9
- Forum: General Discussion
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corned beef pastrami i need help
So i have my oastrami cooking along what is the preferred IT i've read anywhere between 165-195 or is it just a matter of preference. Mhchops -
when does meat accept smoke the best
That was what i was thinking that the first few hours with good smoke and the rest i can just wrap and let cook with the exception of pp i love the bark i got to have some mixed in or it just isnt right.- mhchops
- Post #4
- Forum: General Discussion
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when does meat accept smoke the best
It seems like i saw something on this before but there wasnt much about it and i can't seem to find the thread so when does the meat take on the best smoke i am assuming it is in the first few hours which i guess it takes smoke as long as you give it smoke. This may be a dumb question but it was...- mhchops
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- Replies: 31
- Forum: General Discussion
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corned beef pastrami i need help
Thanks for the info seems like iread that somewhere and i thought that maybe if i wrapped it and cooked for the last couple hours that may do it good. Any thoughts on this would be appreciated. -
How good is the Smoke Hollow 44" smoker ?
I was considering that smoker myself but read lots of bad and some good also i think the size is great but the way i understand it really eats propane like almost a 20 lbs tank on a good smoke. There is a smoke hollow post that you can read, its under propane smokers i dont know how to link you...- mhchops
- Post #2
- Forum: Propane Smokers
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corned beef pastrami i need help
Me either im thinking about wrapping it at about 3 hours in just to see how it does Mhchops -
corned beef pastrami i need help
Heres a pic of the brisket all rubbed down sure does smell good -
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- mhchops
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corned beef pastrami i need help
Ok everyone here it goes got the new Smoke Hollow fired up and the brisket on with some hickory and cherry wood lets how this turns out -
corned beef pastrami i need help
From what i understand thats what makes it like NY deli style. Mhchops -
Calling all Smoke Hollow owners!
Yes i believe i could replace it with one or the other just have to build a stand for it. What smoker do you have? Mhchops- mhchops
- Post #104
- Forum: Propane Smokers
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corned beef pastrami i need help
Great post Kat sounds good i like the way you go into detail i'll have to try and do a little better i just seem to busy most of the time. Mhchops -
corned beef pastrami i need help
I used a 1/4 cup each of the coriander, black pepper corns and junioer berries then i guessed about an 1/8 cup of the garlic and hungarian paprika and of course dowsed it down with spicy brown mustard ill tell you it smells awesome in the fridge Mhchops -
I made Roller's Amish Bread again today. (B-view=Bread View)
Those rolls look wonderfull im going to have to try that recipe is the bread good for sandwiches or mainly eating? Mhchops
