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  1. wboggs

    Pastrami from a whole brisket?

    Well the point of my post (no pun intended) is that I have 2 briskets that are shaped almost as if there isn't a point. Hence the question can I make if from a whole brisket with a point barely thicker than a flat? Believe it or not I live in Texas where everything's bigger except 2 car garages...
  2. wboggs

    Pastrami from a whole brisket?

    Thank you.
  3. wboggs

    Pastrami from a whole brisket?

    My question was can I make it from a whole brisket, not just the flat?
  4. wboggs

    Pastrami from a whole brisket?

    SO any comments on my question or just that I made a mistake on the meat I was trying to make? Because the brisket is so flat, can I make pastrami from the whole thing? Sorry guys, I'm just trying to get some input and have corrected my mistake. Please don't hold that against my answer.
  5. wboggs

    Pastrami from a whole brisket?

    OH NUTS, YOU'RE RIGHT. How embarrassing. Let me see if I can make the changes to the thread.
  6. wboggs

    Pastrami from a whole brisket?

    BIG EMBARRASSING MISTAKE GUYS, KI MEANT PASTRAMI. I changed the title of the thread. I bought 2 briskets that are supposed to be full packers but as I look at them, there's hardly a point. I'd love to make pastrami but in Texas, at my restaurant supply, you can't buy just the flats. So question...
    • wboggs
    • Thread
    • Replies: 13
    • Forum: Beef
  7. wboggs

    Need help with how much to cook

    Thanks
  8. wboggs

    Need help with how much to cook

    Thanks
  9. wboggs

    Need help with how much to cook

    I'm responsible to provide the meat for a Bible study lunch of about 15 to 18 people. I'd love to smoke something but the time of the event sort of forbids it. I saw a great idea for meatloaf where someone took a bunt cake pan, lined it, inside to outside with bacon then filled it with the...
  10. wboggs

    Beef Hot Dogs Wellington

    As directed on the dough instructions, the hot dog is precooked so all you're doing is cooking the dough.
  11. wboggs

    Tomato Pie

    Pre bake crust as directed, NO do it in the smoker, it's the charcoal flavor that puts this over the top. I guess just leave it in longer.
  12. wboggs

    Faty and ABT, sorry they were in the same cook

    All cheese is whit till a die is added.
  13. wboggs

    Faty and ABT, sorry they were in the same cook

    I'd fire that doctor.
  14. wboggs

    Kielbasa Sausage

    Yes, natural is just a pain in the butt and I don't particularly care for the "snap" everybody seems to like.
  15. wboggs

    Kielbasa Sausage

    I've been at this for a long time smoking in any season (that's more impressive when I lived in Pittsburgh) Below zero and I'm out there with my computer set up and with my smoker being insulated with gaskets on all doors, less that 10# of lump got me just shy of 24 hours.
  16. wboggs

    Buckboard Bacon

    Smoked at 225. I don't do anything at higher temps unless it's a typical oven recipe like the Tomato Pie, bread or pizza. I have an insulated Stumps Smoker with a Stoker fire control and the computer keeps it within 2 degrees throughout the cook and alerts you if it changes beyond the...
  17. wboggs

    Stuffed Tomato

    Now I did stuffed bell pepper before and the pepper came out kind of sour tasting so I gave up on those.
  18. wboggs

    Faty and ABT, sorry they were in the same cook

    Yea cheese clogs the arteries and that's just the price you pay for delicious.
  19. wboggs

    Tomato Pie

    Gee all this time I've been screwing up and eating it for dessert. Oh well, sorry if I offended anybody.
  20. wboggs

    Tomato Pie

    chiles
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