What's for dinner tonight? Dinner ideas?

[RustyJake]

You guys got me wanting to try something like this. Bought a smaller brisket today. Going to get Montreal Smoked Meat started.

 

[RemE]

When you wrap you are steaming the meat. That makes meat jello. Just an opinion.

I wash the ribs in water then wash again with white vinegar. Apply a liberal coating of yellow mustard and then your favorite seasoning. Cook meat side down at 225 super smoke 2 hours. Spritz with your favorite mop (I use 2/3 cranberry juice 1/3 olive oil and some rub) and flip to bone side down till finished, mopping every 1/2 hour. I inserted a MEATER probe after the flip so I could have the right temperature. It only needed about 3 1/2 hours. KISS. These babies are too expensive to overcook. Good luck. Please report back.

Reporting back,

PORK CANDY! Thanks for sharing tips, the cook went right to plan, about 3.5hrs. At 170F I brushed on some sauce and let it tighten for 30min. The ribs had a perfect bite, I'm a fan!

The Fireboard was very helpful in maintaining 225F, the grill holds a steady temp but on mine 210F held 225F on the grate.

 

[magoo40]

I have started my second pastrami. I bought a large corned beef and cut in half. Soaked overnight in water and today I put the rub on. This is going to stay in the fridge uncovered for two days. Then I am going to do two versions. One piece will be steamed and the other will be smoked.
Magoo40, did you pull yours out around 95 internal?

Yep 95C internal, let me know how it works out.

 

[Slimpicker]

and followed Meatheads recipe,

Just so everyone knows what that is.... [PDFs are safe]

 

[RemE]

This Pastrami stuff is serious business! 10 days is quite a project when tossing around a 14lb brisket in the kitchen.

But, some day!

 

[Blip]

Reporting back,

PORK CANDY! Thanks for sharing tips, the cook went right to plan, about 3.5hrs. At 170F I brushed on some sauce and let it tighten for 30min. The ribs had a perfect bite, I'm a fan!

The Fireboard was very helpful in maintaining 225F, the grill holds a steady temp but on mine 210F held 225F on the grate.

Thanks for the report. Glad it went well. Congrats! Pics look great.

 

[davwhite]

Just so everyone knows what that is.... [PDFs are safe]

Thanks slim picker (soon to have a 575) For my steam part I am using a large bamboo steamer from my Chinese cooking days. Only problem on the day is my wifi probe base can't be in two places at once so will use the Thermapen on the steam I think (still don't trust the Traeger probe)

 

[Slimpicker]

Thanks slim picker (soon to have a 575) For my steam part I am using a large bamboo steamer from my Chinese cooking days.

HAHAHA, it's being delivered Tues!!!!
As for the steaming goes... could it be in a turkey roaster?? Roaster will boil water easy, and there's plenty of room for a large brisket

 

[Slimpicker]

This Pastrami stuff is serious business! 10 days is quite a project when tossing around a 14lb brisket in the kitchen.

But, some day!

Lot's of meals we make don't equal how fast it's GONE and then I say to myself, "I wish that woulda lasted longer"... and the wife says "you done already??".... "yeah I'm done, it was too good, I couldn't stop"

Wait, we're talkin food?? Oh yeah, that's right. ??

 

[RemE]

That's the truth, I went thru last nights ribs like a cartoon character buzz saw.

5 hours of prep and cooking, gone in minutes

 

[joshuajock1983]

Housewarming/Welcome back party after a house fire pulled pork and Beef Baby back ribs

 

[RemE]

Housewarming/Welcome back party after a house fire pulled pork and Beef Baby back ribs

Looks like a happy home!

 

[davwhite]

HAHAHA, it's being delivered Tues!!!!
As for the steaming goes... could it be in a turkey roaster?? Roaster will boil water easy, and there's plenty of room for a large brisket

I am picking up more and more that you should not do a big size of meat. In the case of a brisket it was suggested that you use just the flat. My corned beef was around 5 pound and I have cut that in half.

 

[NunyaBzness]

How was it?

I'm going to give Meatheads recipe ago later in the week.

It was excellent!

 

[NunyaBzness]

Pastrami didn't work out exactly right for me.
Just a reminder what I did.
Into a brine mixture for 5 days in the fridge. Then I cover it with black pepper, ground coriander @ smoked paprika.
Into the Traeger until an internal 150F. Next into the oven in a baking dish with 3 cups of water in the base.
Here was my first problem, I got stuck on 180F internal going for 200F. I sat there for nearly 90 mins when I decided I would get it out.
The thicker part of the pastrami was just like brisket, the thinner part looked like pastrami without the taste.
The original recipe called for the brisket to be steamed in the oven so perhaps the smoking part through it out. Nice to eat anyway

I used the calculator at Amazing Ribs. My Corned Beef/Pastrami was in brine for 10 days, due to thickness. I suspect you needed more time in the brine. Corned beef went right into the pot, but the pastrami got an 8 hour soak to pull some of the salt out and overnight with the spices, prior to the smoke. It turned out fantastic.