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Ok it is sunday and i am trying pastrami for the first time. My brisket has been curing for 5 1/2 days now and i wish it is going to be enough ! It soaked for 4 hours after the rinse and i just started the cooking. I am smoking using maple and i'll add a little cherry wood later. like i said...

well you are right lol, i added the "tax included" statement but there is no taxes on raw meat

Hi Len, No there is no mistake in my post ! it cost me 31$ for a flat brisket of 9 pounds, a boston butt (sorry i do not know it weight) and 2kg of jowl ! taxes included ! will you give it a try ?

Hi again guys, this morning, i thought i'd share my experience about finding different meat cuts. Where i live, Quebec (Canada), it is really hard to find beef brisket or boston butt. In fact, it is nearly impossible to get it from any store, you have to know someone that can order from a...

thank you all ! i can't wait to start smoking the brisket i want my pastrami ! i will post pictures in the photos section for sure. thank you all

hi guy, well tomorrow i'll start smoking my brisket that has been curing for 5 days in order to make pastrami. But i was wondering, how do u usually eat pastrami ? in sandiwch ? what do you put in it ? thanks!

Thank you for the tips Rex. K Kruger gave me a link to an online company that fortunatly ship to canada so i'll try this one first. Also, at the moment, i stated my pastrami with salpeter at 39F in the fridge !

thanks again Kevin. Well it seems you're off to a good start .... for being the MVP 2012 !!!

thank you i'll try that ... i really wanted to cook it next sunday do you think it could be a good idea to cut the brisket in 2 ? maybe it would help ... also, have you ever worked directly with salpeter (potassium nitrate) ? i cannot find curing salt around here i always have to work with...

Hi guys, well it's been a while since i post but i got a question !! i am gonna try to make pastrami from a DRY CURE, in fact i was thinking about the recipe on the website (virtualweberbullet.com) ! but when i look around on the net about dry cured meat, they always say to dry cure for 5-7...

Hi Jim and welcome aboard ! Well the smoke taste develop quite easily in chicken. With pork and beef you can often use much more wood chucks ! How much wood did you use ? considering that, often, when i do ribs and shoulder i finish by adding a quite strong bbq sauce. So I need a lot of wood...

well it's a 8 hours drives for me but i might consider it if it happens ! I never attend or cooked at a comp before so it might be fun to try it

Hey Ned, I got a new 18.5WSM and i always foil it ... i use 3 sheet of foil folding the long edge together ... and i do not even use heavy duty ... even if it sometimes leaks a little, the cleanup is still 95% more easier ... try it .. only try not to restrict the airflow !!on the side

and i just looked at the chicken wing Sriracha recipe ... 1/3 cup of sriracha sauce !!!! i looked on the internet what this sauce is and i got a bottle at home ... but **** .... i never use more than 5-10ml of this sauce in a recipe lolll !! its really hot !!!

thanks dave i jsut took a look at your dougherty recipe .. i would love to try it but i cannot find half the ingredients your talking about

welll .... i would really much like to try this recipe ... the only problem is that i can't get hold of 90% on the ingredients lollll

Thanks guys ! is it possible to cook them only in the WSM ?? when tailgating i do not bring any gas bbq or fryer ... only my WSM ... do you think its gonna be good ?

Hi everyone, Long time no see but don't worry, I KEEP SMOKIN' ! for this sunday tailgate i wanted to try some chickens wings but it would be my first time ! I was wondering if you could help me by proving some of you favorite recipe ... and an "how to" would be apreciated .. thank you all

Hey brad, Well i do not know how big is your brisket and your butt ... but they both shall fit on one grate !!! i did 3 butt on the top grate this summer

Hi, apple do not have a strong smoke flavor so it might not help .... personnally i use Maple, yellow birch or oak wood and my chunks are bigger than a tennis ball ... take a look at this pics i posted a while back : with ribs i use 3-4 chuck like this and butt maybe 5-6 ...