- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
re: Chuck roast pastrami
Posted on 1/27/21 at 7:51 am to Trout Bandit
Posted on 1/27/21 at 7:51 am to Trout Bandit
quote:
poor meat for smoking.
Wrong.
It’s not wrong. I’ve smoked them. I’ve longed for the fat to break down and not dry out, and produce an outcome like brisket. It just doesn’t happen. Flavor wise it’s not far off. You get good beef flavor. But you need to wrap in foil, introduce some liquid and shoot for pulled beef to get the most out of a “smoked chuck roast”. If you’re going to do that you might as well just braise it. Smoke one and be honest with yourself. You’ll agree with me.
4
Posted on 1/27/21 at 7:55 am to MobileJosh
I’ve smoked them before and I believe it would be just fine for pastrami. He’s not trying to compete in a cookoff, he’s making pastrami for fun in his backyard. I see no problem with it. No, it’s not brisket...but it’s pastrami that you put on a sandwich - it’s fine.
Posted on 1/27/21 at 7:59 am to SixthAndBarone
quote:
Damn dude, did I sleep with your wife or something?
I noticed your posts always seem to tear down other posters for trying different things or doing them differently from the way you've been trained or whatever. You think you're being eloquent and helpful but you come off as a douche. Try posting something positive about other people's food.
Posted on 1/27/21 at 8:01 am to SixthAndBarone
quote:
I see no problem with it.
Case in point.
Posted on 1/27/21 at 8:06 am to MobileJosh
quote:
I’ve longed for the fat to break down and not dry out
it does, but takes longer
quote:
wrap in foil
no
quote:
introduce some liquid
quote:no
You’ll agree with me
edit, here is a regular one I did recently. I too, smoke chuck quite a bit as we have a small family and don't need to smoke a larger brisket
This post was edited on 1/27/21 at 8:13 am
Posted on 1/27/21 at 8:08 am to MobileJosh
That doesn’t make it a poor meat for smoking. It makes it different from brisket. It’s still delicious.
Posted on 1/27/21 at 8:53 am to USEyourCURDS
quote:
I noticed your posts always seem to tear down other posters for trying different things or doing them differently from the way you've been trained or whatever
I guess me agreeing with the OP and saying that cooking pastrami with a cut of meat other than brisket is fine and I see no problem with it is an example of me tearing down posters for trying different things? Keep on hating bro.
Posted on 1/27/21 at 9:08 am to SixthAndBarone
I am doing a pastrami turkey breast and beef cheeks next
Posted on 1/27/21 at 9:17 am to SixthAndBarone
Everyone here can now breathe a sigh of relief knowing you don't have a problem with the OP's food.
Posted on 1/27/21 at 9:22 am to USEyourCURDS
quote:
you're that cocksucker
Seems like you're the only one antagonizing on here. We're talking pastrami on the food board. You're talking oral sex.
Posted on 1/27/21 at 2:54 pm to SixthAndBarone
quote:
We're talking pastrami on the food board. You're talking oral sex.
Same things.
This post was edited on 1/27/21 at 2:55 pm
Posted on 1/27/21 at 5:55 pm to LSU Patrick
Touché
Posted on 1/27/21 at 6:08 pm to t00f
That’s what I’m talking about. Behind the beautiful arrangement and filters there’s a dry grainy piece of beef. I would not pick the defense of smoked chuck roast to be a hill I would die on. As do many shitty bbq joints that offer “beef” instead of brisket. But you do you. Posted on 1/27/21 at 6:19 pm to MobileJosh
it wasn't dry at all.
There are a ton of people that do chuck.
You appear to just be an idiot trolling this thread. That's fine.
There are a ton of people that do chuck.
You appear to just be an idiot trolling this thread. That's fine.
Posted on 1/27/21 at 6:31 pm to MobileJosh
Sounds like you could learn how to do it from Toof, s I need you've been doing it wrong
Posted on 1/27/21 at 6:34 pm to t00f
Looks delicious to me. Ignore the expert food critics.
Posted on 1/27/21 at 9:43 pm to NOLAGT
I have been using this thermometer and it is legit. I’m using it in a Otto Wilde cooker which gets to over 1500 degrees and it works perfectly. Heck of a fine piece of equipment so far!
Posted on 1/27/21 at 9:57 pm to t00f
This looks great, might try and do this in a week or two.
Posted on 2/1/21 at 6:31 am to t00f
This looked so good that I’m trying it this weekend. I’m going to use the same brine/rub mixes. Did you do anything to rinse or soak the roast after brining it? I’ve heard mixed answers about that.
Posted on 2/1/21 at 6:35 am to CherokeeTiger
I rinsed after the 5 day brine.
Page 3 of 3
Popular
Back to top
Follow TigerDroppings for LSU Football News