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Question on Pellets?

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Pork Butt
Pork Butt Posts: 95
edited November -1 in EggHead Forum
MyPictures014.jpg
<p /> Where I live in Florida the only smoke chunks of wood I can get is Hickory. My question is has anyone ever used pellets for smoking? If so is there any tips you can give me on pellets? I am going to try pecan pellets today for a pastrami cook. Corn beef has been soaking now for three days and rubbed last night and wrapped, ready to go today.[p]Pork Butt Mike

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  • FatDog
    FatDog Posts: 164
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    Pork Butt,
    I have used some Jack Daniels pellets with reasonable success. I followed the directions on the package and made a double-thick aluminum foil packet to contain the pellets, poked holes in the top, and put it on the lump. [p]Good luck.
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  • Good Eats
    Good Eats Posts: 136
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    Pork Butt,[p]I have used pellets in the past and have found the best way to use them is place them in a small heavy aluminum or SS bowl... I have found that wrapping in aluminum foil and dropping them in there just hasn't worked well for me... a lot of times the aluminum will melt and then you have pellets everywhere and aluminum flakes everywhere...
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  • fishlessman
    fishlessman Posts: 32,749
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    Pork Butt,
    i use pecan pellets on meat that doesnt need to be heavily smoked like a turkey. pastrami doesnt need a heavy smoke, it should be fine. i just found a brine for corning my own cored beef/pastrami, i think im going to give it a shot with a chuck roast this week.
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
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  • Unknown
    Unknown
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    fishlessman,
    2 questios. what is your percediure for using pellets?
    2nd how about your pastrami receip?

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  • fishlessman
    fishlessman Posts: 32,749
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    okiesmokie,
    ive done the foil canoes, but now i just throw some in and add some later during the cook, nothing fancy. a mixture of guava and pecan is good. this is the pastrami recipe i found today, there is a link to the brine in it. i talked to the butcher that makes a great one around here and he uses NO curing agents other than kosher salt and brines for 8-10 days only and i will probably go that route. newengland corned beef is grey, not the red you see elsewhere, it doesnt need to be soaked to make a corned beef dinner, and only needs about 8 hours soak time if making pastrami verse the 24 hour plus for the store red variety.
    [ul][li]simple pastrami link[/ul]
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
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  • PhilsGrill
    PhilsGrill Posts: 2,256
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    fishlessman,[p]I use pellets, they work great. Try here:[p]
    [ul][li]http://www.bbqrsdelight.com/order.htm[/ul]
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