22” Blue Weber Kettle with SnS insert
Kamado Joe Jr with Kick Ash Basket
Char-Broil Smartchef Tru Infrared Gasser
Anovo Hot Tub Time Machine with Custom Hot Tub
Hi there, I am getting ready to do the pastrami rub portion of my adventure. Meathead book and the website are two different recipes. The difference being whole seeds in the online recipe.
also, the book doesn’t state to dry brine versus the online recipe from AR site. Is it because of the whole (cracked) seeds? My instinct says go whole seeds and crack them because I like the flavor and texture.
The website has the latest revision. I usually leave some seeds whole and crack the rest. And I don't dry brine because the corned beef is salty enough.
Smoker:
Landmann Smoke Master Series Heavy Duty Barrel Smoker (COS) - With mods including 2 level rack system with pull-out grates
Masterbuilt ThermoTemp XL 40" Vertical Propane Smoker
Weber Smokey Joe with mini-WSM Tamale Pot modification
The Good One Marshall
Gas Grill:
BBQPro (cheap big box store model) Stainless steel 4 burnerswith aftermarket rotisserie.
Brook King Regal S490 Pro
Charcoal Grill:
Weber Smokey Joe Charcoal Grill 14"
Thermometer:
2 x Fireboard 2 with Drive cable and 20 CFM fan and Competition Probe Package
ThermoWorks Mini Instant Read
Lavaworks Thermowand Instant Read
ThermoWorks IR-GUN-S Industrial Infrared Thermometer
ThermoWorks ThermaPen Mk4 x 2
ThermoWorks Thermapen ONE
Govee Bluetooth Thermometer with 6 probes
Miscellaneous:
Anova Sous Vide Immersion Circulator - 1st generation
Anova Sous Vide Immersion Circulator - wifi/bluetooth connected
Favorite Beer:
Anything to the dark side and malty rather than hoppy. Currently liking Yuengling Porter and Newcastle Brown Ale. In a bar or pub I will often default to Guiness
Favorite Spirit:
Bourbon - Eagle Rare for "every day"; Angel's Envy for special occasions, Basil Hayden's, Larceny
Favorite Wine:
Napa Valley Cabernet Sauvignon Super Tuscan Sangiovese (Including Chianti Classico Riserva) Brunello di Montalcino
Favorite Meat(s):
Pork - especially the darker meat. I love spare ribs and anything made from shoulder/butt meat
Chicken - Mainly the dark meat and wings
Beef Ribeye steak
Favorite Cuisine to Cook:
Can't list just one: Indian, Chinese, Thai, West Indian/Carribean, Hispanic/Latin American, Ethiopian, Italian, BBQ
Favorite Cuisine to Eat:
Indian, followed closely by BBQ.
What are you dry brining? The meat has been wet brined to become corned beef. I personally do the recipe from online and grind the coriander seeds to a powder.
22” Blue Weber Kettle with SnS insert
Kamado Joe Jr with Kick Ash Basket
Char-Broil Smartchef Tru Infrared Gasser
Anovo Hot Tub Time Machine with Custom Hot Tub
It looks like I used the term “dry brine” in error. I meant applying the rub and going 2 days in the fridge before smoking. My bad! Using the online recipe, I fresh ground 1 T peppercorns, then zapped the remaining seeds until coarse-ish, mixed the rest of the ingredients and applied to the flat. The anticipation is killing me! Squeeeeee!
Smokin Stuff It was 4#11oz before brining. I made the complete recipe from this site and used it all. I rubbed both sides. Did not have enough to get the wider side (top of photo).
Wait the two days, especially if you plan to steam at any point. Seems to make a big difference it the bark/rub staying adhered during the steaming process. Have done both side by side, very noticeable difference.
I dont leave the seeds whole in the rub but I use whole seeds and crack them in a mortar and pestle. I go pretty light the pounding, so they stay pretty coarse and maybe a couple stay whole but much less than the recipe says
shify you maybe can tell from the picture, some stayed whole. Truth be told, a lot more stayed whole the first time I applied the rub. And they fell off. So I scooped them up and zapped some more in the grinder. Stuck much better!
Last edited by SheilaAnn; March 23, 2023, 11:15 PM.
Comment