Is anyone else loading up on the post St. Patrick's day corned beef sale? I plan to buy at least four tonight and soak them until Sunday and smoking them into pastrami for rubens.
Word on the street is that lovemywoods just purchased a 2nd BGE specifically for feeding lots of people at INGO events.
Word on the street is that lovemywoods just purchased a 2nd BGE specifically for feeding lots of people at INGO events.
Weaved some bacon for a protective covering, rolled them up in the blanket and tied them with butchers twine to hold everything together.
Is anyone else loading up on the post St. Patrick's day corned beef sale? I plan to buy at least four tonight and soak them until Sunday and smoking them into pastrami for rubens.
Turkey season is closing in and I had one more to clear out for this year's birds (hopefully). I decided to smoke the breasts again, they turned out fantastic last year. I brined them in water, salt, brown sugar, molasses and granulated sugar then cleaned up all of the yucky business.
Gave them a light dusting of Ragin Blaze seasoning then rolled them up.
Weaved some bacon for a protective covering, rolled them up in the blanket and tied them with butchers twine to hold everything together.
Onto the BGE with some apple wood chunks at 230* until they hit 165* internal.
Once they're done I'll wrap them in foil and put them in the fridge to cool. Once they're chilled I'll shave them thin for the best sammiches ever!
Where's the finished pics? You do great work!
From what I have read and the couple times I have made pastrami you don't really brine but you soak a corned beef in water to remove the salt and then smoke it with your seasoning. Of course it's like everything else, everyone does theirs differently but I have done a few and soaked them for 24-48 hours, changing the water a couple times during the soaking process.Making a pastrami is on my list of things to do, just need to get off my butt and try it. How long did you brine?
I use a recipe from Traeger, and it calls for 3-4 days in the brine. It's really tasty when done!Making a pastrami is on my list of things to do, just need to get off my butt and try it. How long did you brine?