2D on the way

[scubahubby]

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.

 

[Jimeo]

Welcome from Georgia Scubahubby!  You are going to love your new 2D!!

 

[Durangosmoker]

Welcome From the Hudson Valley.

 

[AlinMA]

Hi Ozzy, Welcome aboard from N'East MA!
Sounds like you have a plan.....Looking forward to hearing about the results.

 

[swthorpe]

Welcome from Delaware, Ozzy.  Great ready for some great Q!  Cheers

 

[JustChillin]

Welcome from Georgia, Ozzy! You will love your new SI.

 

[drains]

Welcome from Texas Ozzy! Get ready for some delicious meals.

 

[ibbones]

Howdy from South Texas.  You are going to love smoking things.

 

[LarryD]

Congrats, Ozzy and welcome to the family!

 

[SconnieQ]

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.

 

[scubahubby]

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.