This is a membership forum. As a guest, you can click around a bit. View 5 pages for free. If you would like to participate, please join.

[ Pitmaster Club Information | Join Now | Login | Contact Us ]

There are 4 page views remaining.


No announcement yet.

Hello from SouthEastern, PA

  • Filter
  • Time
  • Show
Clear All
new posts

    Hello from SouthEastern, PA

    Hello Everyone, nice to meet you all. Fairly new to smoking meat and such, but can't get enough it. Look forward to learning and sharing with everyone. I do have a question on brine/curing brisket for Pastrami from scratch if anyone has done that before.

    Welcome to the Pit from Dallas, Texas!


      My question if I am brine/curing a brisket for pastrami, can I cure it with the flat and point together, and is there a maximum amount of time that I can let the brisket set in the cure as long as I have the amount of pink curing salt #1 correct? I have a 9lbs trimmed brisket, thinking that I can do 1 gallon of water, 2 tsp of pink curing salt #1 and let it sit for 6 to 12 days. That is what I have put together in my research, but everyone's post is different, so just need some direction. Thank you everyone.


        Welcome from Maryland. Check out https://amazingribs.com/tested-recip...-katzs-recipe/ and then go ahead and ask your pastrami questions as it is a favorite cook for many members.


          Welcome from Virginia!


            Welcome to the Pit! Yes, go to the free side for lots of good information!


              Welcome to The Pit Alan. You’ve come to the right place. No personal pastrami experience myself, but there’s many here who do....and will be more than happy to help you. Sit back and prepare yourself to hear from many outstanding cooks here. And, as has been mentioned, there’s lots of info. on the free side. Enjoy, you’ll have fun here.
              Last edited by Panhead John; April 21, 2021, 12:03 PM.


                Howdy from Kansas Territory, Welcome to Th Pit!

                Lookin forward to learnin along with an from ya!


                  Yup, there’s plenty of info on pastrami, browse & ask. Welcome, eat good & have fun!
                  We would like to see pics of yer pastrami when yer doin & finishing.


                  • Alan Pendlebury
                    Alan Pendlebury commented
                    Editing a comment
                    Hello, I finished the pastrami, and have some pics, where do I put those up? Should they go in the a new chat or on the page for pastrami recipe?
                    Thank you

                  • Panhead John
                    Panhead John commented
                    Editing a comment
                    Hi Alan, you can post them on Show Us What You’re Cooking or the Recipes page. If you do post them on the recipes page, just make sure it’s an actual recipe with ingredients, cook times and step by step instructions. The suggestions for posting a recipe are all on the recipes page. Good questions you asked, and can’t wait to see your pics!

                  Howdy from south Texas!


                    Welcome from Pittsburgh, PA!


                      Welcome to The Pit.


                        Welcome from Northern California!


                          Welcome from Colorado ...


                            Welcome from St. Cloud, FL.



                            No announcement yet.
                            Rubs Promo


                            These are not ads or paid placements. These are some of our favorite tools and toys.

                            These are products we have tested, won our top awards, and are highly recommend. Click here to read how we test, about our medals, and what they mean.

                            Use Our Links To Help Keep Us Alive

                            A big part of this site is our unbiased equipment and product reviews. We love playing with toys and we have no problem calling them the way we see them. Some companies pay a finder’s fee if a reader clicks a link on AmazingRibs.com and buys a product. It has zero impact on our reviews, zero impact on the price you pay, and the sites never tell us what you bought, but it has a major impact on our ability to keep this site alive! So before you buy, please click our links. Here’s a link that takes you to a page on Amazon that has some of our favorite tools and toys: https://tinyurl.com/amazingribs

                            Bring The Heat With Broil King Signet’s Dual Tube Burners

                            3 burner gas grill

                            The Broil King Signet 320 is a modestly priced, 3-burner gas grill that packs a lot of value and power under the hood. Broil King’s proprietary, dual-tube burners get hot fast and are able to achieve high, searing temps that rival most comparatively priced gas grills. The quality cast aluminum housing carries a Limited Lifetime Warranty.

                            Click here to read ourcompletereview

                            Is This Superb Charcoal Grill A Kamado Killer?

                            The PK-360, with 360 square inches of cooking space, this rust free, cast aluminum charcoal grill is durable and easy to use. Four-way venting means it’s easy to set up for two zone cooking with more control than single vent Kamado grills. It is beautifully designed, completely portable, and much easier to set up for 2-zone cooking than any round kamado.

                            Click here to read our detailed review of the PK 360

                            Click here to order directly and get an exclusive AmazingRibs.com deal

                            The Efficiency Of A Kamado Plus The Flexibility Of The Slow ‘N Sear Insert

                            kamado grill
                            Built around SnS Grill’s patented Slow ‘N Sear charcoal kettle accessory, this 22-inch kamado is a premium ceramic grill that brings true 2-zone cooking to a kamado.

                            Click here for our article on this exciting cooker

                            Masterbuilt MPS 340/G ThermoTemp XL Propane Smoker

                            This is the first propane smoker with a thermostat, making this baby foolproof. Set ThermoTemp’s dial from 175° to 350°F and the thermostat inside will adjust the burner just like an indoor kitchen oven. All you need to do is add wood to the tray above the burner to start smokin’.

                            Click here to read our detailed review

                            Groundbreaking Hybrid Thermometer!

                            Thermapen One Instant Read Thermometer

                            The FireBoard Spark is a hybrid combining instant-read capability, a cabled temperature probe, Bluetooth and Wi-Fi connectivity. We gave Spark a Platinum Medal for pushing the envelope of product capability while maintaining high standards of design and workmanship.

                            Click here to read our comprehensive Platinum Medal review

                            Compact Powerful Sear Machine For Your Next Tailgater

                            Char-Broil’s Grill2Go x200 is a super-portable, fun little sizzler made of heavy, rust-proof cast aluminum. The lid snaps shut. Grab the handle and you’re off to the party! Char-Broil’s TRU-Infrared design produces searing heat while reducing fuel consumption. A 16 ounce LP gas canister is enough to keep you flipping burgers for hours.

                            Click here to read our detailed review and to order

                            Fireboard: The Ultimate Top Of The Line BBQ Thermometer

                            Fireboard Labs Product Photo Shoot. Kansas City Commercial Portrait and Wedding Photographers ©Kevin Ashley Photography

                            With the ability to monitor up to six temperatures simultaneously with either Bluetooth or Wifi on your mobile phone, tablet, or computer, Fireboard is the best digital thermometer we’ve tested.
                            Click here to read our detailedreview