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Discussion in 'Beef' started by luv2q, Feb 25, 2012.
Excellent job! What temp did you cook it at? 225?
Bill, thank you!
Kadoka, thank you! I think a whole lot of us are waiting for these sales!!!
Alesia, thank you and it certainly was!
viking, thank you!
sam, thank you! Oh, and yes, 225 degrees the whole way through.
I was going to smoke a regular beef brisket. The wife came home with a corned beef brisket, I did not know anything about making pastrami, but after seeing these done it looks easy enough to give it a try. Is this all that there really is to it and that is all that is needed for spices for the rub ? And is 165* the best temp. to go to ? Looks like what you did was just right I just want to make shure.
St Patty's Day coming up and they will be on sale that week. Time to stock up the freezer.
Good luck and good smoking.
Venture, thank you!
ipyrek, yes, it absolutely is that easy! Now that your wife bought the corned beef brisket, you don't even have to wait the necessary time to cure a regular brisket. Just season and smoke what you already have. Best of luck to you!
I SOOOO need a slicer...
your strami looks great!
Why is it that some make it look so easy? Fabulous looking Pastromi. I love the slicer. I've got to get one, if anything, just for pastromi.
Sams club has corned beef on sale this week. I'll order my slicer to arrive just when it's just ready to slice.
I noticed that you load your AMNPS lightly. I've always had a tendency to overload mine and maybe that's why the smoke goes out. What smoker are you using? Would love to pick your brain a bit more.
Good looking Pastrami!
I've done it myself, and am waiting for the St Pat's day sales to load up on a few, even have a couple friends ask if I'd smoke one for them too.
I have the Chef's Choice 632 slicer, and just ordered the non-serated blade so I can go paper thin! I'll be posting my own pics in a few weeks!
mole, thank you! Get the slicer. Trust me, you won't regret it. Life is so much easier when you own one.
red, thank you!
That was my first time ever using the AMNPS, so there was a bit of a learning curve that I had to adjust to. Ultimately, I took care of my issue by nuking the pellets in a microwave-safe cup for two minutes. I also pulled out the chip tray and the chip loader completely. After I did these things, the AMNPS worked flawlessly. By the way, I believe I read the microwaved pellet trick in one of Al's posts, so it wasn't something that I came up with, but rather something that I learned here at SMF, which is why I love this place!!! Like everything else, once you have your learning curve dialed in, it all falls into place nicely.
To answer your last question, I'm using an MES 40 and I absolutely love it! I love it now, even more, after pairing it with the AMNPS. For cold smoking or long, unattended smoke projects, you cannot beat the combo - PERIOD!!!
Talan, thank you!
By the way, I don't have the non-serrated blade, but PLEASE let me know the difference in how thin you can cut between the two blades after you get it. The serrated blade that came with the slicer allows me a very thin cut and I just don't understand how much thinner I can get with the non-serrated blade, but if it's significant, I would like to pick one up, as well. Thanks!
nice looking meats. but PATRAMI PORN AWESOME
Wow that turned out great looking. Awesome job
brd, thank youl!
Scar, thank you!
Great looking pastrami luv2q..................... nice color
Looks great for sure!!!!!
Looks awesome. On my list to try this weekend! Thanks for the how to!
Thanks for the Idea, corned beef is on sale now so this is going on my now list for this weekend! I got a new smoker so I chose this for the first run.
Joe, thank you!
bucks, thank you!
jd, thank you and you're very welcome!
Bob, you're very welcome! All the best to you on your first run!!!
the color sure looks nice... I bet it tasted good too..
Looks fantastic! Got me thinking about making some now too.
I'm making that Saturday! Happy Happy Joy Joy! With any luck I'll also post Q-View. (As in not to forget taking pictures)