Welcome!


This is a membership forum. Guests can view 5 pages for free. To participate, please join.

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

Only 4 free page views remaining.

Announcement

Collapse
No announcement yet.

Pastrami Wood?

Collapse
X
 
  • Filter
  • Time
  • Show
Clear All
new posts

    #16
    One is done. Going to start desalinating another one tonight.
    Attached Files

    Comment


      #17
      The one I did yesterday, I ended up using oak. It was delicious.

      Comment


        #18
        Ok, so there is no "before" photo, but here is my finished product with pecan chunks in the Weber kettle:

        Click image for larger version

Name:	20200321_175330.jpg
Views:	91
Size:	214.0 KB
ID:	818371

        This was my first attempt at pastrami, and I don't know why I waited so long. It was a hit!

        Comment


        • Jerod Broussard
          Jerod Broussard commented
          Editing a comment
          Odd looking pecan chunks. My dude is still adhering the rub to itself. Man that makes one hungry.

        #19
        Just wondering, since you soak the corned beef to get rid of the salt, why not just start with brisket?

        Comment


        • pkadare
          pkadare commented
          Editing a comment
          Starting with brisket is still more work. You can let the desalination go pretty much as long as you want. The curing, not so much.

        #20
        That makes sense! Thanks!

        Comment

        Announcement

        Collapse
        No announcement yet.
        Working...
        X
        false
        0
        Guest
        Guest
        500
        ["pitmaster-my-membership","login","join-pitmaster","lostpw","reset-password","special-offers","help","nojs","meat-ups","gifts","authaau-alpha","ebooklogin-start","alpha","start"]
        false
        false
        {"count":0,"link":"/forum/announcements/","debug":""}
        Yes
        ["\/forum\/free-deep-dive-guide-ebook-downloads","\/forum\/free-deep-dive-guide-ebook-downloads\/1157845-paid-members-download-your-6-deep-dive-guide-ebooks-for-free-here","\/forum\/the-pitcast","\/forum\/national-barbecue-news-magazine","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/bbq-news-magazine-2019-issues","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/bbq-news-magazine-2020-issues","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/bbq-news-magazine-2021-issues","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/bbq-news-magazine-2022-issues","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/current-2023-issues","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/current-2024-issues","\/forum\/free-deep-dive-guide-ebook-downloads\/1165909-trial-members-download-your-free-deep-dive-guide-ebook-here"]
        /forum/free-deep-dive-guide-ebook-downloads/1165909-trial-members-download-your-free-deep-dive-guide-ebook-here