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Author Topic: 2D on the way  (Read 2504 times)

scubahubby

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2D on the way
« on: August 25, 2017, 10:25:49 AM »
Im soooooo excited, 2D will be here next week.  So bummed to, it gets here one day before I go on vacation.  At least I'll get to season it, but first cook will have to wait till the following week.

First cook will be cold smoking a brisket for pastrami.  I have almost perfected my sousvide brisket, but the one thing that has been lacking is the smoke (liquid smoke in sousvide is pointless in my experience).  Brine for 7 days, dry age for 7 days, cold smoke, then sous vide for 72 hours.  Can't wait.  Now what's next? chicken, pork butt, ribs, ....

First time smoker.

Thanks to everyone for all the great info on the forums, they made it easy to pick smokin-it.
« Last Edit: August 25, 2017, 10:50:35 AM by scubahubby »
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Ozzy from SF Bay Area
SI-2D, 3xAnova SousVide

Jimeo

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Re: 2D on the way
« Reply #1 on: August 25, 2017, 11:02:30 AM »
Welcome from Georgia Scubahubby!  You are going to love your new 2D!!
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Jim in Marietta Georgia
SI#2
Weber Genesis E-310

Durangosmoker

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Re: 2D on the way
« Reply #2 on: August 25, 2017, 01:02:48 PM »
Welcome From the Hudson Valley.
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Eric in New York's Hudson Valley, unless I can get out to Durango.
SI #1 in Durango, #2 in NY, and thinking about a 3D.

AlinMA

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Re: 2D on the way
« Reply #3 on: August 25, 2017, 01:34:36 PM »
Hi Ozzy, Welcome aboard from N'East MA!
Sounds like you have a plan.....Looking forward to hearing about the results.
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Al from N'East MA
Smokin-It #1
Weber Spirit 310
Maverick 733, Igrill mini
Love my Rubs

swthorpe

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Re: 2D on the way
« Reply #4 on: August 25, 2017, 03:02:57 PM »
Welcome from Delaware, Ozzy.  Great ready for some great Q!  Cheers
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Steve from Delaware
Smokin-It #2

JustChillin

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Re: 2D on the way
« Reply #5 on: August 25, 2017, 03:17:42 PM »
Welcome from Georgia, Ozzy! You will love your new SI.
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David from Roswell,GA. My tools currently include the SI #2 with an Auber, Grill Dome, Solaire 27", Holland Grill (Companion) & Weber (Smokey Joe). The Companion & SJ are primarily used for tailgating.

drains

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Re: 2D on the way
« Reply #6 on: August 25, 2017, 04:08:05 PM »
Welcome from Texas Ozzy! Get ready for some delicious meals.
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Dale from East Texas
Smokin It #3

ibbones

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Re: 2D on the way
« Reply #7 on: August 25, 2017, 05:04:27 PM »
Howdy from South Texas.  You are going to love smoking things.
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Michael "BONES" T. 
Victoria, Texas
3D

LarryD

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Re: 2D on the way
« Reply #8 on: August 25, 2017, 09:11:04 PM »
Congrats, Ozzy and welcome to the family!
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SconnieQ

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Re: 2D on the way
« Reply #9 on: August 26, 2017, 05:56:21 PM »
Welcome Ozzy! Sous vide pastrami has been on my list for a long time, but have not gotten to it yet. So please post your recipe (brine and rub) and process (and pictures!) once you've had a chance to try it. I'd like to hear how it turns out. I was wondering if you need to do a true cold smoke, or just a low-temp smoke, so the meat temp stays below 120-ish for long enough to get some good smoke on it, maybe 4 hours? Let me know how you were thinking of doing the smoke phase.
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Kari from Madison WI "77 Square Miles Surrounded by Reality"
Singing the praises of small and simple. SI Model #1 with "Libby the dog" poultry skin eating accessory.
Weber Smokey Mountain (are we still friends?), Weber Kettle Grill (stop complaining WSM, I still have a chance)
Anova WiFi Sous Vide

scubahubby

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Re: 2D on the way
« Reply #10 on: August 28, 2017, 07:14:39 PM »
Will do.  I cut the brisket into 4 sections and plan to try different temperatures for the smoke starting at a low of 75 or 85 and see how they turn out.
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Ozzy from SF Bay Area
SI-2D, 3xAnova SousVide
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