Forums
New posts
Search forums
What's new
New posts
New media
New media comments
Latest activity
Media
New media
New comments
Search media
Members
Registered members
Current visitors
Log in
Register
What's new
Search
Search
Search titles only
By:
New posts
Search forums
Menu
Log in
Register
Install the app
Install
Off-Topic Discussion
Off-Topic Discussion
Smokers (BBQ - not grilling)
JavaScript is disabled. For a better experience, please enable JavaScript in your browser before proceeding.
You are using an out of date browser. It may not display this or other websites correctly.
You should upgrade or use an
alternative browser
.
Reply to thread
Help Support Yamaha FJR Motorcycle Forum:
This site may earn a commission from merchant affiliate links, including eBay, Amazon, and others.
Message
<blockquote data-quote="Fred W" data-source="post: 1464291" data-attributes="member: 3828"><p>Unseasonably warm here today in Vermont. Picked up a couple of Corned Beef Brisket flats on sale at the supermarket yesterday, one for traditional boiled dinner on St. Paddy’s Day, and a second one for turning into Pastrami. Yum!</p><p></p><p>After rinsing the meat thoroughly, I trimmed about a pound of fat off of it, seasoned it up heavily with course black pepper, sugar, garlic and onion powder and smoked paprika. No salt since it is already corned. </p><p></p><p>Smoked it on my Pit Boss vertical 5 series pellet smoker, burning Lumberjack hickory wood pellets, for 4 1/2 hours and now it’s wrapped up in butchers paper and back on to finish up at around 200F. </p><p></p><p>I’ll take it off then and rest it for a while, then putting it on my Lem meat slicer to get those nice thin slices I like best for sandwiches. Have some buns for my wife and her mother, but I’ll stack mine on some nice seedy dark rye with lots of spicy mustard. Photos to come (if I remember to take some).</p></blockquote><p></p>
[QUOTE="Fred W, post: 1464291, member: 3828"] Unseasonably warm here today in Vermont. Picked up a couple of Corned Beef Brisket flats on sale at the supermarket yesterday, one for traditional boiled dinner on St. Paddy’s Day, and a second one for turning into Pastrami. Yum! After rinsing the meat thoroughly, I trimmed about a pound of fat off of it, seasoned it up heavily with course black pepper, sugar, garlic and onion powder and smoked paprika. No salt since it is already corned. Smoked it on my Pit Boss vertical 5 series pellet smoker, burning Lumberjack hickory wood pellets, for 4 1/2 hours and now it’s wrapped up in butchers paper and back on to finish up at around 200F. I’ll take it off then and rest it for a while, then putting it on my Lem meat slicer to get those nice thin slices I like best for sandwiches. Have some buns for my wife and her mother, but I’ll stack mine on some nice seedy dark rye with lots of spicy mustard. Photos to come (if I remember to take some). [/QUOTE]
Insert quotes…
Verification
Post reply
Off-Topic Discussion
Off-Topic Discussion
Smokers (BBQ - not grilling)
Top