Hi all Thought I'd share a Q.
Last fall I bought a beef rib roast @ 2.98 a lb for a day like today. Nothing
special for the seasoning just Montreal steak seasoning. The desired temp to pull is about 145 since the wife likes her meat well
. As for the corned beef it's store bought $2.18 lb and 3 1/2 lbs. I soaked it over night and changed the water about every hour till I went to bed. This morning I began trimming the fat and realized it had a major fat pocket through the middle
. I opened it up and trimmed all the fat off I could and seasoned it with fresh ground pepper, corriander, garlic, onion, and mustard. My thought was to tie them together and smoke it as one. Then decided to smoke as two. What would you have done? The temp I'm looking for on the pastrami is 175. Here's a few b 4 Pics. BTW the wood is hic and temp is about 240.
P.S.
Notice the the date change on the pics
Last fall I bought a beef rib roast @ 2.98 a lb for a day like today. Nothing
special for the seasoning just Montreal steak seasoning. The desired temp to pull is about 145 since the wife likes her meat well
P.S.
Notice the the date change on the pics
