rotuts

@robirdstx nice plate !

@HungryChris Ive enjoyed the Food on your Cruise as I thing you have however there is a bit of concern : this can not be a Green Bell w its cousin hiding behind that PoTat ? Wow just saying.

@HungryChris do them all while its still cold. to do cold smoking just saying

I also grew up on The Peninsula in N CA want to make Yougurt ? get an iPot when Amazon gives them away, 6 Qt duo id say.,

@Smokeydoke for LasVegas it might me here , its an after thought I doubt there is 1 " left . BTW have you seen " Last Vegas " ? I enjoyed many parts of it , and not a few others.

here is a closerlcook at the pellets : I think these items have been getting more and more popular Ive done quid a bit of woodworking in the past my Friend , a Powermatic 66 w a 5 HP motor ( no longer made ) and with a razor sharp Forrest 10 " 1/4 " thick blades these ones : https://www.forrestblades.com I know what Hard Fruit wood and Nut wood smells like : Walnut , like burnt toast etc and no , the blade did not burn the wood be careful when you look for packs of pellets they should be hard wood trimmings , bark and wood , ground up and compassed into the pellets you see above they must be food grade ! there are other pellets from hard wood that are used for Pellet burners in your basement for heat do not get that stuff. old socks , motor oil etc might be in them but these or similar quality hardwood pellets work fine in a container or your choce 15 USD is not bad for the one I have , Im sure I got it for 19 ! there are threads on eG about this sort of thing some use hardwood sawdust and those can go four hours ! this : https://www.amazon.com/A-MAZE-N-AMNPS5X8-Pellet-Smoker/dp/B007ROPJ1M/ref=pd_sim_86_6?_encoding=UTF8&pd_rd_i=B007ROPJ1M&pd_rd_r=7JN39A62GFBN8N25FNM7&pd_rd_w=LAVM4&pd_rd_wg=7JEKH&psc=1&refRID=7JN39A62GFBN8N25FNM7 and these https://www.amazon.com/Generator-Realcook-Attachment-Barbecue-Smoking/dp/B077TG37C6/ref=pd_sim_86_3?_encoding=UTF8&pd_rd_i=B077TG37C6&pd_rd_r=JFHCDJASH658M471KQVY&pd_rd_w=9xIYM&pd_rd_wg=Yd9Pf&psc=1&refRID=JFHCDJASH658M471KQVY with https://www.amazon.com/Cherry-Sawdust-Smokers-Five-Pound/dp/B00G296MV4 etc

I also think the Temp of the smoke adds dryness : cold , if you can do it = moister meat at the end.

the wood pellets are placed in the Smokey-thng-ey its this one : https://www.amazon.com/A-MAZE-N-Pellet-Tube-Smoker-6/dp/B00IXMPW5K/ref=pd_sim_86_3?_encoding=UTF8&pd_rd_i=B00IXMPW5K&pd_rd_r=KXT8R3HN0PQ2HBNTR0ZH&pd_rd_w=DDSkd&pd_rd_wg=IIh3f&psc=1&refRID=KXT8R3HN0PQ2HBNTR0ZH then they are started w a torch until they really get going.. they stay smoking w no flame if you take the time to start them correctly w a torch. I have 6 - 8 packets of these , and only the pellets from old JackDaniels barrel's say to add a different pellet with them or they go out. these : https://www.amazon.com/BBQrs-Delight-Jack-Daniels-Pellets/dp/B000P3JMV0/ref=sr_1_2?s=lawn-garden&ie=UTF8&qid=1521914126&sr=1-2&keywords=jack+daniels+pellets&dpID=51gnwQ3bLjL&preST=_SY300_QL70_&dpSrc=srch Ive done this sort of thing w aluminum foil in a roll w real my own wood chips you just need to give the system enough air , but not too much so it smolders lots of places say you need to soak wood chips first to get smoke I don't think so. just adjust the air w either a smoky=thing-ie above or just enough but not too many hole in your aluminum foil roll it helps that its still cold here and their is snow on the ground. Good Luck one you get this , and the temps are right outside , you will never look back. the key is to really really get the chips going first and then control the oxygen to your chosen system

@Shelby " I need two CSO's. ' don't we all and an expert electrician to put More Amps and Watts into the kitchen so we can run all these Toys at same time.

I just finished a cold smoke on my Yearly CB project here ; https://forums.egullet.org/topic/156356-stpatrick-aka-cornedbeef-2018/?page=5&tab=comments#comment-2146839 the question Id like to ask , vis-a vis Sv is this : better to smoke before SV : hot ( 130 or so ) or cold or the same after SV the crazy guys at SV everything did an experiment as I recall : https://www.youtube.com/channel/UCpFuaxD-0PKLolFR3gWhrMw/videos its somewhere in their Compendium Smoke before SV or After I can not find the exact vid and its important to know these guys are big time steak eaters. I think the smoked the same rib eye or NY strip at the temp they SV'd at +/- or smoke the finished torched steak w a chip smoker after the cooking they found the first method lent some dryness and the second method was preferred. hove you done smoking w SV either way ? Im guessing , and hoping , smoke after the SV is better , and colder is better your take on this important question ?

I took out 6 refrigerated CB's this AM to cold smoke. I weighed the pouches and then the jus : 48 and 66 were essentially the same : Jus was 35 % by weight of the CB + Jus. for both times and it was quite salty , which implies the CB's had lost quite a bit of salt. a good thing I think. the set-up for the cold smoke : its 45 F and overcast. fired-up the weber to fill blast to ' sterilize it ' 500 f for about 15 M. let cool , open. 6 CB's w my smoker-thing-ey , using cherry pellets I closed the lid and kept an eye on it to make sure the pellets did't go out, I use a torch to get them going well first. midway , for an hour + total time Sun came out so : put some snow on the top for the last 30 min. the snow did not compl;etely melt done. the neighborhood smells really delicious ! neighbors no doubt are getting crabby. they cannot see my backyard ! bagged and into the freezer they stayed cold. I had a small slice and it was delicious. previously I smoked after a similar cook way back when at 130 because I wanted to try to keep them paasteurized those were a tad dry but not too much. mayo or a juicy tomato fixed that. its colder tomorrow. I going to do the rest that have not been Fz. maybe 6 or so. and if I remember , freeze the jus and add one Fz cube to each finished bag before I use the ChamberVac Why not ? this is one of my finest projects If Im able next year ill add some new dried herbs from Penzey's that mimic Pastrami when I do the first step in the cooking just sprinkle it on the hunks w plenty of fresh ground pepper. I think smoking after the cooking , esp when cold outside , makes for a moister finished cut maybe the FzCube of Jus will also help. Good Eating All Summer Long !

Sad , but true : doing my best not to get too many more.

I have not tried lizard. thanks for the Head's Up @gfweb !

indeed it is like frogs legs. and Ive only had the tail in FLA much like you made @FeChef it was a long time ago. its getting to be that Much of Everything was a long time ago

BTW : Ive always though of pastrami as beef w a certain spice-mixture . granted , they you get turkey P etc but w/o an initial qualifier , its beef Ive never seen a navel cut , but isn't that flank ? and is not brisket the two pectoral muscles ?

the MCT does indeed have talent , for sure. and MC Pastry would be very nice to drool over. if you were just to call Pizza flat-bread w various toppings you might move the discussion on to more interesting things.

@FeChef not just too lazy to get a refraction , but so lazy I won't click on Safari's Zoom In when typing ! had not thought of using Sonar !

@Shelby for me , 140 for TB was not enough , and 145 was too much ... Ive tried both. I used to do 4 hours , then added two hours to a 4 hour cook when I re-therm'd for a Hot Turkey Dinner it was much better so for meow , 142.5 , x 6 Hot for dinner or cold for a sandwich later and bone it out first, if you can. worth your time take out the wish bone carefully first , then the two sides from the sternum down = 4 muscles don't forget the tendons is you have time !

@gfweb Shame ! for Shame ! "" Montreal Smoked Meat is for all intents and purposes pastrami... "" MHSM is nothing like Pastrami , but I had it several times a long time ago at Schwartz's in Montreal. I thought it would be the same , but its not. now the current Schwartz's seems to be run by different hands , and Ive not been there might be the same Rx. but can't say Ive always been surprised that ive never had anything like HSM except in Montreal and at Schwartz's https://www.theglobeandmail.com/news/world/new-york-pastrami-v-montreal-smoked-meat/article4302539/ NYC Katz's is very different. http://www.schwartzsdeli.com

Make sure you atop at some point in NewHaven Ct and go to Pepe's get the Bacon. possibly the White Clam.

On the Bone or dissected oout ? if just the Br, were you able to remove those two tendons ? get the meat off the bone , however you can. 142.5 , 6 hours. believe it I do it all the time.

@kayb no pics ?

@ElsieD nice ! leave it as long as possible so it not so sweet !

@FeChef https://forums.egullet.org/topic/149804-methode-rotuts/?tab=comments#comment-1992606 *** burp ****

Nice but still not Hellman's just saying