My mouth is watering already...looking good Jerod
-
-
Looking good Jerod. I'm sure your patience will be well rewarded!Comment
-
Are you planning on documenting the steaming process? Not sure how that works....Comment
-
I just put a steamer basket in a roasting pan, added a couple inches of water and heated it over 1 burner till it reached 203. Here's what it looked like. You leave the brisket in the tinfoil it was wrapped in so the steam doesn't remove the rub. MH explains the process in his pastrami recipe.
Comment
-
Jerod I think you're good with that rub layer. The rub is very spicy. If anything the last time I made pastrami I could have used less of the rub.Comment
-
Ok.....gotchaComment
-
When I steamed mine, I just put it in a stainless steel steamer insert in my stock pot. The rub didn't come off, but my GF thought the steam made the "crust" too wet and soggy. I thought it was good.
DEWComment
-
Here's mine from a few days ago, I do the wire rack with foil balls idea, but mine I put into a turkey roaster, lid on, steam vents open, and set it stovetop. It straddles two burners, which I keep on low. Just sharing my method, I'm sure any will work.
Comment
-
I was thinking of just putting mine in a pan in the oven (on a rack on foil balls). Probe it, set the oven at 225 or 250...and let her ride.Comment
-
I'm thinking that will work as long as it's hot enough to get steam rolling, like how water evaps from the water pan in a smoker. There's really no bad way to do it I would think. I did stove top since that's what Mh's recipe states.Originally posted by Jerod Broussard View Post
I know this much though- I desalinated mine for 18 hrs, 2 batches of water @ 9 hrs each. When I finished steaming it and tried a bite it was perfect. Later, cold out of the fridge, it needed salt. For me, 15hrs with one batch of water was a bit too salty yet, 18 hrs w/ 2 batches of water pulled a bit too much salt out. Next time I'm thinking 12 hrs (2 @6hrs.)Comment
-
Cooking/Smoking. Doing this in the Pit Barrel Cooker, which is technically a cooker, not a smoker. No wood. Just Kingsford briquettes.
Got the pieces hanging. I went easy on the prelight, and plugged two rebar holes totally. I would like 225-250. 15 minutes in I'm at 250. Gotta like that. I can crack a pipe or two if it wants to eventually dip below 225. Little bit of the rub came off the back of the flat, thinking that might cool off the seasoning some.
No work tomorrow, I got all night, so a 10-12 hour cook is welcomed.Last edited by Jerod Broussard; February 6, 2015, 10:38 PM.Comment
-
Took about 7.5 hours to get to 205 internal for both pieces. Kinda messed up the rub on the top of the flat. Should still pack some punch. Here is the point at wrapping. They are both in the cambro. Wanted to give them a good warm, slow, cool down. I will chill until Monday afternoon.
Comment
-
Steaming.....finally!!!
I got a BIG deep pan, put hot water in it, placed 4 foil balls in the water, put a wire rack on top that, with the point (pictured above) on the rack resting in its foil it was crutched in. Covered all that with foil. I did 275 for the first hour, then cranked it up to 300 to get it done. I think 300-325 would be suffice for this to get it done in about 2 hours.
Perfect saltiness. Obviously just chewing on pieces of meat, it is gonna be a little on the spicy side. The flat will have the course black pepper.
Last edited by Jerod Broussard; February 9, 2015, 06:32 PM.Comment
-
Udder pics, since the meat came off a cow.
Comment
-
Pretty!!!!Comment
Comment