LarryWolfe
Chef Extraordinaire
Okay, I went and bought a 5.5lb Corned Beef Brisket in my effort to make something close to pastrami. I realize they are two different "animals" but they are very similar too. Its soaking in plain water in the fridge now, to reduce the sodium content a bit. I am gonna change the water once before I go to bed and then first thing in the morning. I'm gonna keep this one simple and make adjustments if needed on the next one. The only thing I am gonna do to this one as far as seasoning is to coat generously with fresh ground black pepper. Gonna cook between 225-235*, until I get an internal temp of 180*. I was thinking of cooking to a lower internal temp, but this one has a decent fat cap to help keep it moist. Then foil and let rest for a bit until time to slice. If I wasn't so impatient I'd like to let it sit in the fridge overnight prior to slicing, but I won't wait that long.
Once the Corned Beef is done I am throwing on some salmon fillets using this recipe off of TVWBB. It is fantastic and super easy. The only thing I change in the recipe, is I omit the savory. Even if you don't like salmon or fish, you must try this recipe! The couple times I have done it I have used 1 big hickory chunk and it's worked perfectly fine. Not too much smoke at all.
Once the Corned Beef is done I am throwing on some salmon fillets using this recipe off of TVWBB. It is fantastic and super easy. The only thing I change in the recipe, is I omit the savory. Even if you don't like salmon or fish, you must try this recipe! The couple times I have done it I have used 1 big hickory chunk and it's worked perfectly fine. Not too much smoke at all.