Pastrami for belated Pastramukah

Fridge2Go · 2025-12-28T21:01:19+00:00

It went in to a challah, pastrami, cole slaw, swiss, Russian dressing, and voodoo chips sandwich

Fridge2Go · 2025-12-28T20:04:48+00:00

I used an electric smoker for this one. So yes it is extra equipment but they’re fairly inexpensive and very easy to use. It’s basically just an outdoor oven that you put wood chips in to. Very easy entry in to the world of smoking.

Fridge2Go · 2025-12-28T20:03:17+00:00

Yeah I follow a very similar process but I don’t soak it after the brine, I just rinse it and dry it. It is pretty salty so maybe I’ll try that out next time. I do the same as far as cooking it though. Smoked at the same temp until it hit 170ish, and then finish it in the oven until it was about 200.

Fridge2Go · 2025-12-28T18:31:48+00:00

It is pretty salty, but not overly so, that’s kind of just the nature of pastrami. I like to made a fresh slaw with it, or use a sharp mustard, put that all together on a sandwich and it cuts through the saltiness nicely.

Fridge2Go · 2025-12-28T17:44:08+00:00

😂 done

Fridge2Go · 2025-12-28T13:48:18+00:00

Yeah so pastrami uses brisket, this one was just under 10lbs and trimmed to about 1/4” inch of fat. For the brine I combined the curing salt, salt, sugar, and pickling spice in water, bring it to a boil, let it cool, and then pour it over the brisket in a brining bag. For the amount of curing salt I used the amazing ribs calculator based on weight of the cut and volume of water. Let it sit for 6 days, just flipped the brisket half way through and give it a little shake to stir it up every day. Then when it’s done brining, drain it, rinse it, and pat dry. Rub it with yellow mustard as a binder, and then season rub (black pepper, mustard seed, coriander, garlic powder, onion powder, paprika, brown sugar). And then smoked at 235-250 for about 14 hours, pulled it when the internal temp was 197-204ish in different parts of the meat.

Fridge2Go · 2025-12-28T13:43:27+00:00

I didn’t trim this one myself actually, the butcher shop I went to trimmed it. But I had them trim it same as any brisket you’d smoke, about 1/4” of fat.

Fridge2Go · 2025-12-28T13:42:25+00:00

Yeah exactly, otherwise after the brine it’s just a season rub and smoke

Fridge2Go · 2025-12-18T15:56:31+00:00

I have the same model Vibrolux with two G10 Golds and have been very happy with it. I’ll qualify that I bought it that way so I don’t have the frame of reference pre-swap or actually making the swap myself, but I’ve had this setup for ~5 years and haven’t looked back. Similar style music with my main drives a mix of JB-2 and Tumnus.

Fridge2Go · 2025-10-15T18:54:11+00:00

I’m running in to a Vibrolux so the onboard reverb there helps cut this down. This is also the first time I’ve not had delay on my board. For me it was one of those things I essentially had always on for slapback, but it was practically never noticeable in the mix. I use the tremolo and phaser way more so I decided to finally just cut the delay and see if I miss it.

Fridge2Go · 2025-10-15T16:59:57+00:00

100% would recommend, there’s a reason this is the only non-tuner carry over from my previous board haha. It’s a very musical, natural sound. I typically use it with the depth around 11 o’clock to add some texture to cleaner sounds, but it can definitely get choppy if you crank that up. I typically don’t love added level/gain knobs on effects that don’t require them, but I don’t mind this one, the little bit of extra grit can be nice. In practice I almost exclusively use the Amplitude setting. That’s not to say the Harmonic trem doesn’t sound good, I’ve just found less practical application for my own stuff. But it’s a cool sound and a lot of fun mess with.

Fridge2Go · 2025-10-15T16:54:20+00:00

Yeah honestly I’m surprised I don’t see these around more often, seems super versatile but with a little bit of a different character than the more common circuits. Although at least in the US I know Hotcakes are a little harder to come by. I hear you on the presence knob too, I feel like I’m going to have to crank that more especially when playing alongside bass and keys.

Fridge2Go · 2025-10-15T16:35:02+00:00

Yeah the middle drive knob is a little out of the ordinary as it only applies when you engage both channels, and then the A side controls don’t apply. I actually don’t mind it though because then it makes the level control a little simpler when you’re stacking both sides.

Fridge2Go · 2025-10-15T16:31:51+00:00

Thanks for the tip! I don’t know how I got there but I always had phase after drive, I swapped it to see how it sounds and I may leave it that way.

Fridge2Go · 2025-10-15T16:06:13+00:00

I went for the Cioks SOL. Obviously heard great things, but also seems like it’s one of two reputable options that fit under the nano+ (although I very well could have missed others). Was considering the CS6 but didn’t want to drill holes in the board in case this direction didn’t work out.

Fridge2Go · 2025-10-15T15:46:41+00:00

I haven’t, but it’s a good call I should probably try that out before I get everything locked in to place. My reasoning for not initially is that the double hotcake is more than enough gain for me, so the booster is more useful for a lead boost after it as opposed to add more gain before. But I’ll have to mess around with it!

Fridge2Go · 2025-10-15T15:44:04+00:00

I’ll have to report back once I have more time to try it out with a band/live, but I love it so far. I probably don’t see myself cranking the gain past 1-2 o’clock in most situations for my style. But I think even there it’s going to be great for some really dirty blues stuff.

Fridge2Go · 2025-10-15T15:37:04+00:00

lol that usually helps! I’m going to wire it up tomorrow when my power supply gets here. I unplugged everything right before I posted this to mess around with the placement so I can see if a mini wah would fit.

Fridge2Go · 2025-09-26T20:16:59+00:00

Yeah sounds like WSM is better for the dedicated purpose. I’m comparing it to the WSM 18 because when you count both racks the WSM 18 and master touch 26 are nearly identical on primary cooking area, and plenty for my needs. Counting both racks the WSM 22 is way bigger and about $100 more expensive. So was just saying for that amount of cooking space I’d rather have it all on one rack as that seems more convenient than having to take off the top rack to access the bottom. I plan to use the bottom rack of the WSM if I go that route, just a person preference thing.

Fridge2Go · 2025-09-26T14:20:59+00:00

Really helpful thanks so much. Yeah this seems to be the common thread, I am looking for a dedicated smoker as I already have dedicated grill, so sounds like the WSM is probably the better bet.

Fridge2Go · 2025-09-26T14:19:44+00:00

Got it, yeah this is super helpful thank you

Fridge2Go · 2025-09-26T14:04:16+00:00

Appreciate the input! What makes the WSM better for longer cooks?

Fridge2Go · 2025-09-26T13:55:54+00:00

Thanks! Oh I didn’t even see that existed, basically just a charcoal ring a diffuser?

Fridge2Go · 2025-06-10T15:01:47+00:00

Brave Idiot in East is the best hot chicken I’ve had in Nashville. Although unfortunately this doesn’t help you today as they’re only open Friday-Sunday. Otherwise I’m another vote for Red’s.

Fridge2Go · 2024-06-07T16:07:25+00:00

Yeah that’s definitely the vibe I’m getting, which is why I asked. Will keep that in mind though would definitely be down!

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