Author Topic: Pastrami  (Read 10668 times)

DivotMaker

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Re: Pastrami
« Reply #15 on: June 25, 2016, 12:19:52 AM »
[quote author=Pork Belly link=topic=1809.msg48161#msg48161 date=1466819103
I have a friend in Arizona that smokes on Pistachio Wood that intrigues me.


Ooh...me too!  Love the nuts, so would be very interested in how the smoking wood is!  Never heard/thought of this!
Tony from NW Arkansas
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GarthMN

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Re: Pastrami
« Reply #16 on: June 26, 2016, 10:46:33 AM »
Perfect, thanks for the tips.  Oak are cherry are staples around here, so glad to hear they'll work for this application.  The first time's always dicey, but if it turns out I'll post some pics. 
Garth from Minneapolis
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DivotMaker

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Re: Pastrami
« Reply #17 on: June 27, 2016, 08:09:02 PM »
Perfect, thanks for the tips.  Oak are cherry are staples around here, so glad to hear they'll work for this application.  The first time's always dicey, but if it turns out I'll post some pics.

I recommend the oak, over cherry, here.  Love cherry on pork and poultry, but the oak is a much better option for beef...of course, that's just my 2ยข... ;)
Tony from NW Arkansas
"Official Smokin-It Test Pilot"
Smokin-It Model 1, 2D conversion, and 3D
Auber PID, NexGrill 896 6-burner, CharBroil Big Easy, Anova Precision Cooker w/WiFi
Wife, Son and One REALLY Big Dog!