project all done...smoked meat devoured

[Tyler]

It looks and sounds so good! Also, until this thread I had never heard of poutine. I now must try some!

 

[AlohaStyle]

Will that travel well to Seattle via USPS Priority?!? LOL Looks awesome man!

 

[Alwayslit]

Nice, looking forward to the end result:thumbsup:

 

[theribdoctor]

Those who are going to the south florida herf(free ribs link below) will be my guinea pigs.

 

[lgomez]

well that settles it, that sounds like it will pair amazingly with my Casa Gomez Maduros which shall be provided for taste comparison haha

 

[theribdoctor]

well that settles it, that sounds like it will pair amazingly with my Casa Gomez Maduros which shall be provided for taste comparison haha

I'm willing to try it.

 

[theribdoctor]

flipped and more and more liquid in the bag every day.

 

[Kenman25]

that looks pretty legit...keep the updates coming along!

 

[Walter]

I built a large smoker several years ago and have probable made 2000 lbs of pulled pork and have wanted to do some pastrami for a long time just can't seem to make the time.

 

[Walter]

I was in New York this past fall and ate at Carnegie Deli on 7th ave. had the pastrami reuben and man oh man

 

[theribdoctor]

my timetable may be completely effing off...since it's not a 13lb monster, I'm hearing 6-7 days of curing...this puts curing finishing on Monday, rinsing monday night, out the soek on Monday night, smoking tuesday, and steaming...Saturday? waiting 3 days between smoking and steaming? wondering if i screwed up royaly.

 

[De46vil]

So much anticipation to see your meat Rib...

 

[theribdoctor]

So much anticipation to see your meat Rib...

:angryteet silence, I keel you

 

[theribdoctor]

ok phew...talked to the person that came up with the recipe and my idea of smoking it on Tuesday and steaming on Saturday should not be a bad thing according to him.

 

[Andytex]

Looks good man. Here's a little tip for grinding your spices. We use a cheap coffee grinder in my kitchen at work. I use two, one for pepper only and the other for spices. They are like 20 bucks and last a long freaking time.

 

[theribdoctor]

Looks good man. Here's a little tip for grinding your spices. We use a cheap coffee grinder in my kitchen at work. I use two, one for pepper only and the other for spices. They are like 20 bucks and last a long freaking time.

Can't fit a pound of peppercorn in a coffee grinder
I would have picked one up

 

[theribdoctor]

ok folks, tomorrow...I weigh and then rinse the brisket, and then put a 2 to 1 ratio of peppercorn to coriander thinking 1/2 lb to 1/4 lb. We'll see. started at 5.62lbs for the brisket.

 

[theribdoctor]

well, weighing didn't go so well, even though I tared the weight of the plate...the scale only goes to 72oz, so I have no clue...it's been steadily rinsing and soaking and the water is getting clearer...been rinsing and soaking for a couple hours now...I ground up 1/2 lb of peppercorn and 1/4lb coriander...and its waiting to get applied to the brisket...

it has a distinct smell, but it reminds me of my childhood and smoked meat...good thing I'm working the noon till shift this week. I'll wake up early tomorrow, and smoke and then bake the brisket..hopefully over maple...if i still have some. if not a milder wood.

pics later.

 

[theribdoctor]

On the smoker, using sugar maple...only got a few hours...lets hope it works.

 

[theribdoctor]

OMFG! I had a slice and a half(end piece doesn't count, lol) and that was just with smoking, no steaming...holy shit it's good.


Flavor and texture appears right on, color does too...

my sister pointed out to me that 2 places in South Florida have montreal smoked meat, one ships in from Lesters, and the other makes their own. I knew this going in, but I like to see if I can control ingredients and do stuff myself...

so without furter adieu: