Asaltweapon
NES Member
I smoked a pastrami. It was soooo damn good.Corned beef, pastrami and brisket are all the same cut of meat.
A well cooked, smoked brisket is to die for.
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I smoked a pastrami. It was soooo damn good.Corned beef, pastrami and brisket are all the same cut of meat.
A well cooked, smoked brisket is to die for.
Some people should never enter the kitchen zone.For the folks who take things literally— don’t do this. In case you didn’t realize it, this is a recipe for burning yourself and burning your house down.
It's not burned. That is a bark that gets created from the rub he put on it. I'm guessing the OP slow cooked this at about 250 degrees using indirect heat.
Bark isn't burnt, but done wrong it can definitely be nasty.
Cold meat plus too much smoke means creosote. Nasty, bitter stuff that you don't want.
No matter how you fuel your smoker, there should never be more than a light wisp of white smoke out of the chimney. Definitely no heavy smoke pouring out.
I believe there is a chemical reaction gong on when bark is formed. Black pepper may be the main catalyst. I week try to find an article for you.Gonna be honest, calling it bark makes me less interested. When I glaze meat, I don't let BBQ sauce blacken. Makes it look like a marshmallow that caught on fire.
But I'm all ears as explaining how char on the outside is good. Like, is it not carbon? Am i missing something?
Will do when I wake up. Third shifts and all thatI believe there is a chemical reaction gong on when bark is formed. Black pepper may be the main catalyst. I week try to find an article for you.
But look up meatchurch on YouTube. You will get a new appreciation for real barbecue and bark. The guy does incredible stuff.
Will do when I wake up. Third shifts and all that
Looks good! Where'd you buy the whole brisket? After Fairway closed, I have no idea where I can get one reliably.
I’m looking into getting started smoking this spring / summer. What resources do you guys use for the NES version of smoking meat?
What did you get for a smoker?Incredible knowledge on here... I was on a 6 year hunt for a smoker and the most useful info I got was from here in the BBQ thread. The rest is just shopping and coming up with a budget.
You’re not doing it right.Gonna be honest, calling it bark makes me less interested. When I glaze meat, I don't let BBQ sauce blacken. Makes it look like a marshmallow that caught on fire.
But I'm all ears as explaining how char on the outside is good. Like, is it not carbon? Am i missing something?
*garsh*!
I get it. I won brisket contests in Texas using an offset stick-burner. Staying up all night tending the fire and drinking beer was fun, 20+ years ago, but now I'm happy to set my pellet smoker and go to bed trusting it to do its thing.
What did you get for a smoker?
And part of what makes burnt ends so delicious and wonderful.Good bark doesn’t taste like carbon. It is a complex, sweet, crunchy, taste.
A toast to the smoking god with a beer.Got any recipes, temps, rubs, times, fat trimming hints you can share with the class ?
I have read beef tallow before wrapping the brisket in butcher paper for the last 2 hours among other things.. Also, trimming the fat is the most important thing you are doing, and it is making me nervous.
I need all the help I can get before I attempt my first, a Prime grade brisket from Costco.
A toast to the smoking god with a beer.
I leave the fat cap on and trim a little only if it’s really thick.
A toast is required
I inject with lower sodium beef broth and let it sit all covered in the rub choice of the day or mood. Cover and rest in the fridge. The salt helps break down the fiber
A toast is required
Waiting for the 150 degree stall is painful.
Several toasts are required in this time frame.
Wrap it up and rest in a cooler or a microwave but it stinks it out. Cooler I used last was a styrofoam shipping container for frozen duck I buy. Make sure to save all the juices!!
My former neighbor in MA turned me onto it. He was an incredible cook.I have not read about injecting anything, that is interesting.
Toasting is the best part of the cooking process
Can I just walk into Restaurant Depot as a non business owner?BJs in Franklin has them. Restaurant Depot. Shaw’s even had a couple last week when I was in there
Sorry - I agree that the technology conversation is mostly misdirection.*garsh*!
I get it. I won brisket contests in Texas using an offset stick-burner. Staying up all night tending the fire and drinking beer was fun, 20+ years ago, but now I'm happy to set my pellet smoker and go to bed trusting it to do its thing.
Can I just walk into Restaurant Depot as a non business owner?
As long as it is fatty!Hot pastrami on rye with good mustard. Yum.
Restaurant Depot in Chicopee is open to the public. Kind of expensive and it’s a giant cut. Last time I looked there it was a good price but the line was like 2 hours long. I’ll pay the extra $2/lb for a smaller cutThey were doing day passes for non business during covid. I'm not sure what their current policy is.
Can you give prep and smoking details ?I smoked a pastrami. It was soooo damn good.
I debrined a corned beef and made a pastrami rub that is mostly black pepper IIRC and smoked it on the BGE.Can you give prep and smoking details ?
I've smoked beef and pork ribs, shoulder, chicken, brisket but pastrami is something that has intimidated me
I'm currently making Homer Simpson eating noisesNot for everyone
Some like it and some just don't
But anyway.
Here is a full brisket that was slow cooked in an electric smoker for 14 hours using Hickory and Cherry wood for the smoke.
BJs in Franklin has them. Restaurant Depot. Shaw’s even had a couple last week when I was in there
Well, you glaze meat, so I don't know where to start.Gonna be honest, calling it bark makes me less interested. When I glaze meat, I don't let BBQ sauce blacken.
You don't finish meats with a slight glaze of BBQ sauce? Sweet baby rays, kraft honey BBQ, or whatever your personal favorite is?Well, you glaze meat, so I don't know where to start.
No. That is served on the side.You don't finish meats with a slight glaze of BBQ sauce? Sweet baby rays, kraft honey BBQ, or whatever your personal favorite is?