So for week #2 with new smokette, I did two racks of beef back ribs - rubbed and then 7 hours at 225. The ribs were great - moist, tender-- but I do prefer pork ribs. But with a couple of Heineken, how could it be bad?
Also made two pastramis. Started with corned beefs (3.5 lbs each)-- "thick cuts." Soked them for about 3 hours (changing water every hour), then coated with crushed black pepper, corriander seeds, red pepper, garlic powder. Cooked at 225 until they reached 183 degrees (about 13.5 hours). I like the taste, except they are salty and a little fatty. Next time, I will soak for longer - probably 24 hours and pick a leaner cut to start. Seems the smoking concentrates the salt that would be cooked out when boiled. Pastrami on rye for lunch anyone?
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