The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › Recipes › Other Recipes › Pellet Smoked Pastrami
May 6, 2014 at 7:20 am #1941
Yesterday i soaked a small 2.5 lb corned beef in water to remove most of the salt. Changed water every 2 hours, patted dry and rubbed pastrami rub into meat.
Today smoking with the DC/Bradley combo.
When i get the IT of 140 i will wrap and fridge for slicing tomorrow.
I think it worked.
I dont need no stinking slicer 😀
The soaking took allot of the salt out of the corned beef. I would say half.
I used a secret rub ———-> Biltong rub ;DMay 6, 2014 at 5:50 pm #8132Troy ButlerMember
Howdy looks great I like your setup I have done something similar myself. What cut of corned beef , it didn’t look like a corned brisket ? Keep up the good workMay 6, 2014 at 8:00 pm #8133quote Troy” post=5352:
Was a small corned beef brisket. I trimmed it mostly square (rectangle) and trimmed some of the fat cap.May 7, 2014 at 11:02 am #8136
Nice set up for the pellet smoker. Have you ever used or considered this device to cold smoke. I love it.
http://www.amazenproducts.com/ProductDetails.asp?ProductCode=AMNPS5X8May 7, 2014 at 4:34 pm #8138quote NYKIDIES” post=5357:
yes i use this for cold smoking. Later i can post pics.May 8, 2014 at 10:38 am #8144JOSEPH FLORESMember
I notice that you have a bradley smoker with a curved element. Is that a standard element in the smoker or did you replace the element with your own? I have an old Bradley and the element is a straight bar. If you did replace the element, could you tell me where you purchased it or is it a newer Bradley element?
Kamano B)May 8, 2014 at 3:53 pm #8145quote KAMANODENTAL” post=5366:
I am a moderator on the Bradley forum. There were only 3 test elements made. From what i know there were some problems with USA on these and Bradley has decided not to make these for use in their smokers at this time. These elements were made for testing 3 years ago.
Thanks for being a Bradley Smoker user.May 10, 2014 at 12:09 am #8151
We had to relocate Tuesday morning further back in the park. They did a 400 acre controlled burn yesterday in front where we were. We like this spot and they said we can stay here thru Aug. My wife is a Florida State park volunteer so we get to stay at diff parks anywhere from 4-6 months.May 10, 2014 at 4:28 am #8156
We are going to be smoking a small 5 lb brisket on a pellet grill tomorrow. Do you have any recommendations on temp (smoker and internal), time and method (open/ wrapped in foil, etc.)?
Have never smoked a brisket before (its flat as a pancake) afraid it will turn into a shoe sole. We put rub on it today and will hold it overnight in the fridge.May 10, 2014 at 7:02 am #8159quote Jim” post=5382:
What brand of pellet grill do you have?
Normally brisket is 1.5 hour per pound but yours being a flat it will get done faster. Low and slow at 225*
A flat I would foil with Apple Juice at an IT of 165 then remove at 190 and rest.
You can pull at 190* and FTC which is OPT
Towel= wrap the foiled brisket in a towel
Cooler= place foil/towel wrapped brisket in an igloo cooler (no ice) from 1.5 – 2 hours
If your going to mop, I like 1/4 cup canola oil mixed with 4 cups apple juice but remember mopping=less bark on the brisket.
Hope it goes well for you.
RickMay 10, 2014 at 7:36 am #8161
A great resource.May 10, 2014 at 7:53 am #8162
Thanks Rick and Lloyd. I did just read the dissertation on brisket in amazingribs site. It was very helpful for me to understand the principles and objectives.
Actually borrowing a friends Traeger grill for a day, we supply the pellets and beer in return for smoke :dry:
I will definitely follow Rick’s cook cycle and “crunch” at 165F, pull at 190F and FTC. Will post results.May 10, 2014 at 8:36 am #8163
Excited to see results. Beer is a great trade.
I am currently making a pastrami , cured, cold smoked, semi-hot smoke , than finishing SOUS-vide. Will post results if it comes out good.
GOOD LUCKMay 11, 2014 at 7:04 am #8169
Todays report: Overall successful first time brisket experience. Half way through the smoke process the pellets flamed out and we found out that pellet grills are not to be left to their own devices, literally. Otherwise we think the attributes of a good brisket were achieved: Panel evaluation: Smoke ring (good), tenderness (great) and juicyness (ok)
May 11, 2014 at 7:12 am #8172
Heck yeah that looks good Your using a Traeger Jr.
Nice job on your 1st brisket.
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