I just checked on mine yesterday for color and texture what have you. It looks right...?! Can't say I know what it is supposed to look like, so I am going with that answer.
And if I had to chose, I chose brining meat because I can drink garage temp beer at this time of year
Actually, anyone have any close up pictures of what the meat is supposed to look like while brining? Mine is kinda gray outside and yet pink. I will try to take a picture if I can. I just turned it yesterday and it is smelling fine.
It is day whatever now and I am a day away from taking it out of the brine! So out of the brine tomorrow or Thursday, (and then I have heard of soaking it, but it seems to me that it would lose it's flavor no?) onto BBQ smoker Saturday morning and into my belly that afternoon.
Any words of wisdom for me. It is my first time ever cooking a pastrami on the BBQ. I did a corned beef in a pan with some liquid and then just covered in foil, with minimal smoke and it came out beautiful. This I am thinking though will get maybe an hour on the grill with smoke and then into a pan and covered and cooked for another four hours. I have heard so many stories of some seriously over dry pastrami that I almost don't want to have it see the actual grill at all for fear of drying the bejesus out of it. I really think that I am going to aim for maybe even some loose foil so that I get some smoke flavor and maximum moisture.
There was a smoker/BBQ site that someone recomended and I have never been able to find again. It was chalk full of good little tidbits and in a format similar to this one. If you think of it can you post it.
I've done the quick pastrami with a corned beef flat from http://www.virtualweberbullet.com/index.html It turned out very good and was a use for all the bulk coriander I bought for wit beer and found I didn't really care for.
Matt, maybe the Smoke Ring is what you are thinking of...
All right, so I have now taken the pastrami out and it is in a cooler with some ice ready to go onto the smoker tomorrow about noon. I just made up my rub of a fifty fifty coriander and black pepper. I wanted to go easy since I assume that the brine is salty enough. Simple and yet effective. It will be smoked with cherry wood and maybe hickory tomorrow for about two hours and then covered for the next two and steamed for another hour or so.
I am starting a thread about A Party in February to document the entire BBQ and smoking process for 10lbs of Pastrami, 20lbs of Brisket, 20lbs of pulled pork and 10lbs of chicken. I am going to try my best to actually take pictures tomorrow and not just get caught up in the moment of drinking heavily and cooking too much.
__________________ New and improved signature.
Last edited by Matt Up North; 02-20-2010 at 06:50 AM.
I used 2 TBSp of Morton Tender Quick, with Penzey's corned beef pickle (in a bag). I think I used 3 TBSp of it. Added 2 TBSp brown sugar, pickled for 6 days and grilled.
OMG this is good!
I will be trying the Paprika and black pepper/smoke this weekend.
Gawd: The corned beef with whole-grain mustard on Jewish rye with Sauerkraut was AMAZING!
Linear Mode
