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How ya'll doing?

pete57

Newbie
3
10
Joined Dec 20, 2013
Hello to everyone, my name is Dave and I am new to this site and a novice at smoking. I reside in the beautiful Blue Ridge mountains in Virginia where the food is great and the bluegrass music is even better. Nothing like sitting around smelling smoke and picking a tune. Appreciate all the knowledge ya'll have to offer, I came across this site looking for answers on how to brine a corned beef with quick cure.Seems I got the cart before the horse last nite and mixed up a batch of spices only to find I couldn't get my hands on pink salt so had to use the Morton's. That's o.k. except the bag says brine for 24 hours and no other info I have even comes close to that. So I am trying to sort that out today. Currently I have about 15 pounds of brisket in quick cure brine ( 1 to 4 ratio as called for) trying to figure out when to take it out. Any help is appreciated, I have a lot to learn. My plan is to smoke some of this for a try at Pastrami. We'll see how this goes. Feel free to tell me what I'm doing wrong. Thanks, Dave
 

kc5tpy

Master of the Pit
4,344
184
Joined May 12, 2013
Hello Dave and Welcome to our addiction.  A word of warning: There is no 12 step program for this one!  Many good folk here with a load of experience that they are more than willing to share.  If you have specific questions just start a thread and someone with experience will be along soon to offer advice.  All info you can provide us with such as smoker type, location and so on will help us answer any questions you may have.  Spend some time doing some research on the forums, tons of advice and recipes already available there.  We look forward to your contributions.  Have fun.  Good luck.  Keep Smokin!

Danny
 

pete57

Newbie
3
10
Joined Dec 20, 2013
Thanks Danny, I'm sure I'll have plenty of questions, will not be of much help. My experience is mostly with a wood fired offset smoker that I use to smoke turkey's for Christmas. Somehow this year I got a wild idea about corned beef and pastrami. Looks as if I'll have to fumble my way through this. Just trying to salvage what I started.  Dave
 

gary s

SMF Hall of Fame Pitmaster
OTBS Member
25,949
4,429
Joined Jan 6, 2011
[h1]
Hello and welcome from East Texas. This is a great site, lots of information and great people that are willing to throw in their two cents worth on about anything.   
[/h1][h1]  [/h1][h1]Gary[/h1]
 

GaryHibbert

Legendary Pitmaster
OTBS Member
★ Lifetime Premier ★
7,962
1,261
Joined Jun 20, 2013
Hey Dave

Welcome to the forum.  Love bluegrass and banjo picking

Gary
 

seenred

Legendary Pitmaster
OTBS Member
Group Lead
9,243
561
Joined Feb 9, 2009
Welcome to the forums Dave!  Glad you've joined our group.  You'll find there are lots of friendly and knowledgeable folks here who genuinely enjoy helping one another.  Looking forward to your input, and just ask when you need anything...someone here will surely have the answer.  Good luck with that pastrami...be sure to let us know how it turns out.

Red
 

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