Official 2017 BBQ, Smoking, Grilling, Baking and Beer thread

Jump to latest Follow Reply
So I desalinated the corned beef overnight in distilled water. When I took it out of the pot this morning I was surprised at how dark the water got so it definitely took a lot of the saltiness out of the brisket. Here's a shot of it after it was patted dry and covered in the suggested pepper & coriander rub -

67a1b3a13f87241975ad48e658421517-1.jpg


The recommendation is for the brisket to sit in the fridge for two days, uncovered, so the rub has a chance to really bond to the meat. It has brown sugar in it so that will absorb some of the moisture from the meat and form a nice crust. Smoking will commence on Saturday morning. After it reaches 160F in the smoker, you pull the brisket and finish it off in a covered water bath where you gently steam it until it reaches an internal temp of 203F.

I should be eating pastrami sammies by Saturday night.
 
Brentr said:
Interesting[emoji2]
Click to expand...

Yeah, it's looking good so far. Go back to Post #731 and read the link to the Close To Katz Pastrami if you haven't already. All the pastrami around here is lame and I'm a former NYC resident so I know what the real deal tastes like. If I can get even close to the flavor from my younger days, it'll be time well spent doing all the prep work.
 

Enjoying this content?

Support TFP with a donation.

Give Support
I put a PID in my Traeger and it does a great job holding temps to target. Down side is that the smoke output is less without the wild swings.

Sometimes I use this for getting the more in-your-face smoke flavor:
https://www.amazon.com/Amazen-Pelle...1501284896&sr=8-1&keywords=amazin+tube+smoker
That size is good for 3-4 hours at or under 225F. They also make an 18".

In the event anyone is interested, I've tried many and these are my favorite pellets:
https://www.amazon.com/CookinPellet...&qid=1501285136&sr=1-1&keywords=smoke+pellets


Still married to the pellet smoker because I can put a Boston Butt on at bedtime and not check on it again until lunch the next day. No fuss, no muss.
I use a Vermont Castings propane gasser for high temp cooks.

Oh - and how come you hopheads never talk Hefeweizen? The Whole Foods by me has Paulaner Hefe on draft and growlers/crowlers to go. Grocery shopping with a pint - gotta love it!

- Flappy
 
HA!!

Paulaner Hefeweizen was one of the first non-domestic beers I ever had!! I used to run with a crowd that only drank the usual domestic swill - Bud, Coors & MGD. Then a friend of mine returned from active duty in Germany and he got me hooked on Paulaner. After that, I was hooked on beers that actually had taste, not fizzy water with beer flavoring....
 

Enjoying this content?

Support TFP with a donation.

Give Support
You must log in or register to reply here.
Thread Status
Hello , This thread has been inactive for over 60 days. New postings here are unlikely to be seen or responded to by other members. For better visibility, consider Starting A New Thread.
Top Bottom
Back
Jump to latest Follow Reply