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Pastrami Wood?

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  • Dewesq55
    Founding Member
    • Jul 2014
    • 1859
    • The Poconos, NEPA
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      David E. Waterbury

    Pastrami Wood?

    I thought I would survey my Pit friends on this since I have a rubbed up corned beef wait to be smoked as pastrami either tomorrow or Saturday (weather depending). What wood do you prefer for smoking pastrami? Intuitively, i would think you want something less strong than, say, hickory. I did it once so far a few years ago and used cherry at Meathead 's suggestion on his recipe on the free side. It was ok, but I wanted to see if there is something better? Anybody? Currently, I have oak, pecan, apple, cherry and hickory "in stock.'
  • Huskee
    Pit Boss
    • May 2014
    • 15015
    • central MI, USA
    • Follow me on Instagram, huskeesbarbecue

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    #2
    I challenge you to notice the difference! Honestly, anything you use will work. There's SO much going on with pastrami's many layers of strong seasoning that I have yet to tell the difference with what wood I've used.

    Comment


    • KarchyBBQ
      KarchyBBQ commented
      Editing a comment
      Wholeheartedly agree with this. In fact, I try to err on the side of too little smoke to avoid the risk of overpowering those layers of flavor.

    • jfmorris
      jfmorris commented
      Editing a comment
      I agree. I did a corned beef brisket with hickory last week, and with apple wood this week, as I found a couple of chunks in the bottom of the Performer's charcoal bin. I can't say I noticed a difference.

    • Troutman
      Troutman commented
      Editing a comment
      Thank you, my opinion exactly.
  • Oak Smoke
    Club Member
    • Aug 2018
    • 371
    • Central Texas

    #3
    I use apple. To be honest though apple has become my go to wood on a lot of my cooks now.

    Comment


    • Huskee
      Huskee commented
      Editing a comment
      Lol Steve R. I won't lie I had to think about that one for a few seconds, but I chuckled when I got it.

    • jfmorris
      jfmorris commented
      Editing a comment
      I used apple wood for years, but over the past year have switched over to hickory, as I felt it gave me a better and more traditional smoke flavor. Plus my load of firewood last year had a mix of oak and hickory in it, so I was using smoking with chunks from the wood pile, versus buying it in bags from the store.

    • HouseHomey
      HouseHomey commented
      Editing a comment
      Glad it wasn’t cherry. That just seems like a weird name.
  • barelfly
    Club Member
    • Dec 2017
    • 1081
    • New Mexico

    #4
    I threw in a chunk of white oak this morning for the portion I am smoking today. But, anything would probably work and depends on what you want the final output to be. Enjoy that pastrami coming up soon!

    Comment

    • Spinaker
      Moderator
      • Nov 2014
      • 10599
      • Land of Tonka
      • John "J R"
        Instagram: JRBowlsby
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      #5
      Hickory, Oak or Pecan work great. Just burn clean, that is all that really matters. I am cooking pastrami for the 4 day in a row.

      Comment


      • Huskee
        Huskee commented
        Editing a comment
        Wow, lots for the freezer? I have 2 pre-corned beef flats in the fridge waiting (they were on sale and quite plentiful) and my wife thought that was excessive!

      • texastweeter
        texastweeter commented
        Editing a comment
        Dude...beating me by one day...wait...i may brave the Chinese bat flu and get to Brookshires to pick up some corned beef just to tie you...

      • Spinaker
        Spinaker commented
        Editing a comment
        Nah, I am making it for other people.I am dropping them off at a few elderly neighbors of mine that are getting tired of eating the same thing every night! Huskee
    • Meathead
      Administrator
      • May 2014
      • 1345
      • Chicago area
      • Remember, no rules in the bedroom or kitchen
        Meathead

      #6
      The rub is sooooo strong that the wood is eclipsed by it.

      Comment


      • Dewesq55
        Dewesq55 commented
        Editing a comment
        Thanks!
    • Jerod Broussard
      Moderator
      • Jun 2014
      • 9741
      • East Texas
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      #7
      I dunno Dewesq55 I soaked a chunk of oak and cured that bad boy, threw on the rub and smoked it, yeah, the wood made A HUGE DIFFERENCE!!

      Comment


      • Dewesq55
        Dewesq55 commented
        Editing a comment
        OmegaDog12 - Methinks Jerod Broussard was having a little fun acting as though I had been asking about using a piece of wood to make into pastrami, rather than meat. I don't think he actually commented seriously on my question. But thanks for your input.

      • OmegaDog12
        OmegaDog12 commented
        Editing a comment
        You do know that dogs sometimes aren't smart enough understand when you're joking, don't you?
        The OmegaDog

      • Jerod Broussard
        Jerod Broussard commented
        Editing a comment
        OmegaDog12 To be fair, it has crossed my mind
    • RonB
      Club Member
      • Apr 2016
      • 12710
      • Near Richmond VA
      • Weber Performer Deluxe
        SNS
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        2 Thermapens
        Chefalarm
        Dot
        lots of probes.
        CyberQ

      #8
      My first thought on seeing the title of this post was "I didn't know pastrami grew on trees..."

      Comment


      • Steve R.
        Steve R. commented
        Editing a comment
        Well, it kind of has bark so...
    • HouseHomey
      Club Member
      • May 2016
      • 5274
      • Huntington Beach, Ca. Surf City USA.
      • Equipment
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      #9
      I missed it entirely.

      I have oak ready to go on three pieces of corned beef right now. However..... I actually slept in and am having coffee under a blanket in my recliner.

      I need to get up and light the Primo. Don’t try and stop me.

      Comment


      • Steve R.
        Steve R. commented
        Editing a comment
        I think most of us know to not bother someone who hasn't had their coffee in the morning. You do you.
    • texastweeter
      Club Member
      • Jul 2017
      • 2895
      • Republic of Texas

      #10
      Oak and mesquite mix

      Comment

      • ColonialDawg
        Club Member
        • Oct 2017
        • 488
        • Coastal VA

        #11
        I did a batch last week and used hickory - very good. I’ve also used cherry. Both are great and hardly can tell the difference.

        Comment

        • Troutman
          Club Member
          • Aug 2017
          • 7197

          • OUTDOOR COOKERS

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          #12
          Whatever’s in the bin. Now, someone start a pellet flavor post....again

          Comment

          • texastweeter
            Club Member
            • Jul 2017
            • 2895
            • Republic of Texas

            #13
            Mine is in now. 50 50 oak and mesquite as I posted above.

            Comment

            • Jerod Broussard
              Moderator
              • Jun 2014
              • 9741
              • East Texas
              • Pit Barrel Cooker "Texas Brisket Edition"
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              #14
              I know I have some Hickory and Peach but I'd really like to find a nice big chunk of Cherry or two for the 22 SnS combo. She is desalinating right now and will probably get smoked Monday.

              Click image for larger version

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              Comment


              • Steve R.
                Steve R. commented
                Editing a comment
                I have an abundance of black cherry trees and can hook you up with that.

              • Jerod Broussard
                Jerod Broussard commented
                Editing a comment
                Steve R. no traveling until 2025

              • Steve R.
                Steve R. commented
                Editing a comment
                I leave the traveling to the folks whose swift completion of their appointed rounds isn't stayed by snow, rain, gloom of night or COVID-19.
            • Steve R.
              Club Member
              • Jul 2016
              • 2322
              • Elizabethtown, KY
              • Current line-up of cookers: Weber 26" kettle w/ SnS and BBQ Guru adapter; Weber Smokey Mountain 22" w/ Guru adapter.

              #15
              I'm rolling with my go-to pecan today. No pics, because I kind of forgot and I'm feeling extra lazy today.

              Comment


              • Jerod Broussard
                Jerod Broussard commented
                Editing a comment
                You?? I didn't get to bed until 6am and slept until 1:30pm. Made up for it by cooking bacon AND biscuits.

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