beef shoulder PASTRAMI Project

Started by beefmann, October 24, 2014, 03:13:34 PM

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beefmann

NOW that I have your attention,  here  we go with the project ! !

the  beef shoulder... a  17.36 lb beast,,,  im  mean chunk of meat



out of the package with NO trimming


cut into 1/4 still no trimming and a very lean piece with great marbling


into the apple cider cure

brine is :
1 gallon apple cider
3.6 oz ( by weight ) Prague powder
3 tbsp onion powder
3 tbsp garlic powder
3 tbsp black pepper
2 cup brown sugar

fresh out of the cure


applied a med to heavy coat  the pastrami rub then back in the fridge for 5 hours


out of the fridge waiting to go in the  smoker


in the smoker with my  new tappacue to monitor temps, i still have a  few items to learn here as how to  save the charts  on the cook / smokes


the tappecue at the bradley


yeah yeah yeah,,, i know,, , show  me  show me.... well here we go again , a few slices to taste and i will no  longer use brisket for my  pastrami ! ! ! yes it is  quite the best to date. and


then on to the  meat slicer to slice up the  rest. the  slicer is a  beautiful machine ...  puts my  7 inch to shame...


tah da... all cut up


all finished and  very very  delicious












seemore

Beefman great job on that will try this for sure thanks
Seemore

beefmann

if you want the rub or more information  let me know...
Beef

rexster

Stainless 4 rack Bradley
6 Rack DBS w/second heat element
Auber PID
7 Foot X 20" Pipe BBQ pit with offset firebox
Jenn-Air 75000 btu gas grill w/sear burner
Weber Performer charcoal grill
Portable Kitchen All Aluminum Charcoal Grill
2 MES 40" smokers
PK360 Grill
Vacmaster 320 Vacuum Chamber Sealer

beefmann

from friday the 17th to thursday the 23

pensrock

Looks fantastic! Bet it is as tasty as it looks.  :)

Grouperman941

Great job!

And the price was right!
I just spent $12 K on this Honda Accord! Why can't it tow my boat?!?

seemore

yes I would like every thing Thanks
Seemore








KyNola

What IT did you go to in the Bradley?

WoodlawnSmoker

Looks fabulous, I'm liking this.  What's your rub made of?

beefmann

Quote from: KyNola on October 25, 2014, 07:14:54 AM
What IT did you go to in the Bradley?

smoker @ 225 F
pastrami pulled @ 150 F IT

beefmann

Quote from: WoodlawnSmoker on October 25, 2014, 07:27:41 AM
Looks fabulous, I'm liking this.  What's your rub made of?

PASTRAMI RUB:
4    TBSP PAPRIKA
4    TBSP GROUND MUSTARD
4    TBSP BROWN SUGAR
3    TBSP BLACK PEPPER
3    TBSP CHILI POWDER
3    TBSP MSG
2    TBSP SALT
2    TBSP GARLIC POWDER
2    TBSP ONION POWDER
2    TBSP WYLERS CHICKEN GRANULES
2    TBSP CELERY SALT
1    TBSP CAYENNE POWDER
1    TBSP CHIPOTLE CHILI POWDER
1    TBSP GROUND OREGANO
1    TBSP GROUND THYME
1    TBSP GROUND SAGE


FYI: with this rub a  light  coat seasons the  meat,,, medium coat adds some spicy heat, and a  medium heavy coat adds close to the right amount of  spicy  heat... you can adjust the amount of rub on the  meat as you  wish

WoodlawnSmoker

Thanks for the recipe, I'm going to try this one.  Is that an Omcan slicer?  Probably not Omcan as they are a Canadian supplier, but is it Italian made?  It looks very similar to my Omcan which is also a real quality unit.

beefmann

Quote from: WoodlawnSmoker on October 25, 2014, 10:29:14 AM
Thanks for the recipe, I'm going to try this one.  Is that an Omcan slicer?  Probably not Omcan as they are a Canadian supplier, but is it Italian made?  It looks very similar to my Omcan which is also a real quality unit.

actually the slicer is best choice 10 inch, it may be made by the same manufacturer

KyNola

Quote from: beefmann on October 25, 2014, 08:06:57 AM
Quote from: KyNola on October 25, 2014, 07:14:54 AM
What IT did you go to in the Bradley?
smoker @ 225 F
pastrami pulled @ 150 F IT
Thank you sir.  Looks really good!