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Didn't get much in the way of updates during the smoke, went long and I got drop-dead tired, Way too few pics... The pastrami, being sliced and ready for samviches....smoked beans coming up next - made with trimmings off the smoked ribs.
Not the best picture...Maybe may camera is as tired as I am?
I did a fry test and really wasn't horribly salty, so I skipped the soaking to get started sooner. I figured with some sauted sauerkraut, provolone cheese on toasted rye, the little bit of salt wouldn't hurt.
The rub is brown sugar, coarse ground coriander/whole peppercorns/garlic/paprika and...
Decided to do a couple corned beef pastramis for a family dinner tomorrow night. Figured I'd smoke it tonight and slice it tomorrow and fix up some toasted rye sammies with provolone and sauerkraut. Or anyway they may want.
Here's a pic of one of the pastramis rubbed and waiting on the...
Thanks for all the kind words. And if you read the intro to this I mixed/injected/rubbed alot of stuff on this baby... I still cannot describe the explosion of flavors. Every that has tried it simply raves about it. I think I can this experiment a success!!!
Used Jeff's rub straight from the recipe!
Thanks all for the kind comments, I hope I can remember just what I did. This is easily the best shaved loin I have ever smoked!! Too many tastes going on to really identify one, hard to explain but everyone here just loved it! And with it and a...
3 1/2 hours at 220-250 degrees to IT of 147 (wind/cold played havoc with smoker temp)...wrapped and put away to cool! Juice runs out of the pineapple chunks!