ISO: ISO Judy-Mas I have some questions about the pistrami recipe you

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I'm not sure how it would taste if not smoked....

liquid smoke has an all together different flavor that what I get when I use apple wood to smoke the pastrami.

How large are the stove-top smokers? Would the brisket fit in one? If yes, then perhaps it could be started on the stove top with some soaked wood chips/chunks then moved to the oven?
Another thought would be if you have a Weber kettle, to set it up for indirect cooking and put a pan of soaked chips into that, cover and cook the brined meat.

Since the flavor is quite a bit different from the commercial corned beef, not sure using one of those would be giving you a result to satify that craving.

Perhps someone else has more experience with another cooking method.

 
thanks Judy, one of my friends has a smoker and I'll just co-ordinate with her when

she's doing a "smoke" or just borrow it sometime. either way, I'll have to plan ahead to make it right.

for a hefty price, Katz's Deli in NYC will sound a couple of lbs of their pistrami and loaf of rye bread, and they throw in a couple of pickles. as much as I would love a Katz's sandwhich, it's a seriously over the top price tag.

 
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