Got a corned beef all rubbed up and in the smoker...

[Hayabusa Rider]

By tomorrow morning it will be pastrami

 

[sandorski]

Around 5 AM, It's just a Cat.

 

[guyver01]

you know the rules.

PICS OR BAN!

:|

 

[FelixDeCat]

Dont forget the hash.

 

[Hayabusa Rider]

I'll take a pic once it's done, and light

 

[Megatomic]

I did ribeyes on the grill tonight. They were delicious and may get me "hooked" up later on.

 

[Lamont Burns]

Originally posted by: Megatomic
I did ribeyes on the grill tonight. They were delicious and may get me "hooked" up later on.

pics

 

[Megatomic]

You'll have to wait until tomorrow for pics, but it won't look the same. Sorry.

 

[Rubycon]

Burn some diesel in the pot.

 

[Lamont Burns]

Originally posted by: Megatomic
You'll have to wait until tomorrow for pics, but it won't look the same. Sorry.

pics of the girl you hooked up with and the doodie in one image. doit

 

[techs]

" Got a corned beef all rubbed up and in the smoker..."

You turn me on....

 

[GagHalfrunt]

Homemade pastrami, very ambitious undertaking. How long did you brine the brisket?

 

[Megatomic]

Originally posted by: Lamont Burns

Originally posted by: Megatomic
You'll have to wait until tomorrow for pics, but it won't look the same. Sorry.

pics of the girl you hooked up with and the doodie in one image. doit

Spouse But she won't stand by my poo.

 

[Hayabusa Rider]

Originally posted by: GagHalfrunt
Homemade pastrami, very ambitious undertaking. How long did you brine the brisket?

I cheated a bit and bought a brisket already corned. Normally it takes some days, but where I am (for whatever reason) it costs less per pound to buy it that way. Didn't seem to make any sense to wait days and have to pay more too.

It's really not that difficult.

Rinse the beef well to remove excess salt. Trim to a rectangular shape, removing any flaps or excess fat. Do not remove the fat layer on the one side, but if it is thick trimming it a bit is OK.


The rub I use:
* 4 tablespoons kosher salt
* 4 tablespoons paprika
* 3 tablespoons coriander seeds
* 3 tablespoons brown sugar
* 3 tablespoons black peppercorns
* 2 tablespoons yellow mustard seeds
* 8 cloves garlic, minced

Apply it to the beef for several hours to overnight, then smoke at 230F until 190F inside. I usually smoke with hickory or apple for the first three or four hours and then stop adding wood (I use an electric smoker). It's not a brisket, so you aren't trying to add a lot of smoke flavor.

It needs to cool a good deal before slicing.

It's pretty tasty

 

[Lamont Burns]

Originally posted by: Megatomic

Originally posted by: Lamont Burns

Originally posted by: Megatomic
You'll have to wait until tomorrow for pics, but it won't look the same. Sorry.

pics of the girl you hooked up with and the doodie in one image. doit

Spouse But she won't stand by my poo.

That'll do, donkey. delivered!

 

[Zim Hosein]

Can you send me some Hayabusa Rider, I'm hungry!