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The Water Cooler
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Today's smoking experiment - pastrami!
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<blockquote data-quote="tRidiot" data-source="post: 2827496" data-attributes="member: 9374"><p>Well... that was a huge disappointment. </p><p></p><p>Not sure what I did wrong, but that was seriously NOT tender pastrami. </p><p></p><p>Pulled the two briskets off at 210 and 207 respectively, total cook was just about 8 hours for one and just over 8 or 8 1/2 for the other. Wrapped tight in foil and kept in a cambro for... about 3 hours. Still very warm and juicy when I pulled them out.</p><p></p><p>However...</p><p></p><p>Tough</p><p>Oversalty (needed more soak time)</p><p>One had a VERY thin strip in the center that wasn't cured - like 2-3mm. No big deal. 7 days next time instead of 5.</p><p>Too salty - overnight wasn't quite enough to pull out enough salt. Next time, 24 hours debrining.</p><p>Too heavy on the rub - too much pepper. Easy fix.</p><p>Tough.</p><p></p><p>And did I mention tough?</p><p></p><p>I dunno, it wasn't jerky, but it wasn't soft and tender, either. Dang. I am pretty disappointed in myself. Guess maybe I shoulda wrapped them instead of gone full smoke all the way? Was supposed to be a Choice cut, so who knows. All I know is I learned some lessons, and next time (if I try this again) I will probably do some things differently. <sigh></p><p></p><p><img src="https://www.okshooters.com/data/MetaMirrorCache/i236.photobucket.com_albums_ff121_tRdoc_20151224_195256_zpspu6zdfhd.jpg" alt="" class="fr-fic fr-dii fr-draggable " style="" /></p><p></p><p><img src="https://www.okshooters.com/data/MetaMirrorCache/i236.photobucket.com_albums_ff121_tRdoc_20151224_195803_zpsoktw22iy.jpg" alt="" class="fr-fic fr-dii fr-draggable " style="" /></p><p></p><p></p><p>Very few times have I been totally disappointed in something I smoked. Seldom have I wanted to throw it in the trash. Today was one of those days. If I coulda sliced it ultra-thin, maybe it would have seemed more tender. On a sandwich with rye bread, Grey Poupon and Swiss cheese it was better, but nothing like I was hoping for. I'd trade every ounce of what I cooked for a coupla Firehouse Subs New York Steamers.</p></blockquote><p></p>
[QUOTE="tRidiot, post: 2827496, member: 9374"] Well... that was a huge disappointment. Not sure what I did wrong, but that was seriously NOT tender pastrami. Pulled the two briskets off at 210 and 207 respectively, total cook was just about 8 hours for one and just over 8 or 8 1/2 for the other. Wrapped tight in foil and kept in a cambro for... about 3 hours. Still very warm and juicy when I pulled them out. However... Tough Oversalty (needed more soak time) One had a VERY thin strip in the center that wasn't cured - like 2-3mm. No big deal. 7 days next time instead of 5. Too salty - overnight wasn't quite enough to pull out enough salt. Next time, 24 hours debrining. Too heavy on the rub - too much pepper. Easy fix. Tough. And did I mention tough? I dunno, it wasn't jerky, but it wasn't soft and tender, either. Dang. I am pretty disappointed in myself. Guess maybe I shoulda wrapped them instead of gone full smoke all the way? Was supposed to be a Choice cut, so who knows. All I know is I learned some lessons, and next time (if I try this again) I will probably do some things differently. <sigh> [IMG]https://www.okshooters.com/data/MetaMirrorCache/i236.photobucket.com_albums_ff121_tRdoc_20151224_195256_zpspu6zdfhd.jpg[/IMG] [IMG]https://www.okshooters.com/data/MetaMirrorCache/i236.photobucket.com_albums_ff121_tRdoc_20151224_195803_zpsoktw22iy.jpg[/IMG] Very few times have I been totally disappointed in something I smoked. Seldom have I wanted to throw it in the trash. Today was one of those days. If I coulda sliced it ultra-thin, maybe it would have seemed more tender. On a sandwich with rye bread, Grey Poupon and Swiss cheese it was better, but nothing like I was hoping for. I'd trade every ounce of what I cooked for a coupla Firehouse Subs New York Steamers. [/QUOTE]
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