Going to give the Bradley a workout the next couple days. Soaked a four pound corned beef earlier in the week and applied the rub to make the "quick and easy" pastrami from the recipe site. Also dug a pair of 8.8# butts out of the freezer, they got rubbed this afternoon and they go in tomorrow afternoon for an overnight smoke. When they hit the FTC it will be the pastrami's turn.
The butts(http://img.tapatalk.com/d/14/05/16/8ezurybe.jpg)(http://img.tapatalk.com/d/%3Cbr%20/%3E14/05/16/zymanyzy.jpg)
Wrapped and ready(http://img.tapatalk.com/d/14/05/16/%3Cbr%20/%3Eqe7a5eze.jpg)
The two butts, although the picture doesn't look like it were exactly the same size. One cost exactly one penny more than the other. As you can see they were purchased before meat prices got crazy. More to follow.
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Be a busy weekend that's for sure!
Going to be some tasty eats!
Away we go......(http://img.tapatalk.com/d/14/05/17/netaba6a.jpg)
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Looks good so far. Great price on those butts.
Regarding the title of the thread, SWMBO always says I'm "smoking big meat" when I undertake a project like this. She got a kick out of it when I showed her the post.
Looks like you're off to a tasty weekend.
Sometime last night...(http://img.tapatalk.com/d/14/05/17/e3arejev.jpg)All aboard! Butts are through the stall and climbing, wanted to get the pastrami started so moved the butts down a notch, stuck the pastrami in and cranked her up to 225. Added 2 hours of apple/alder smoke(http://img.tapatalk.com/d/14/05/17/9agymy7u.jpg)
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Looking good!!
The butts came out perfect...(http://img.tapatalk.com/d/14/05/18/asagyjy2.jpg)(http://img.tapatalk.com/d/14/05/18/2ave8ava.jpg)the pastrami smells awesome, out of the FTC and wrapped in plastic wrap for a day, two if I can stand it!(http://img.tapatalk.com/d/14/05/18/sujy9e3u.jpg)I will try to remember a money shot when I slice it up.
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Real nice! ;)
Those sure turned out nicely.
Wow, that pork looks good. I've yet to do a pulled pork, thinking it's time.
Peppery goodness....(http://img.tapatalk.com/d/14/05/20/5yme5uha.jpg)(http://img.tapatalk.com/d/14/05/20/uje9y8aj.jpg)Glad I ate lunch BEFORE I broke out the slicer. Might be some left for a sammie that way!
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Quote from: WoodlawnSmoker on May 18, 2014, 10:26:21 AM
Wow, that pork looks good. I've yet to do a pulled pork, thinking it's time.
WLS-pulled pork is really about the most foolproof thing you can do in a smoker in my opinion. Rub it with your favorite rub, wrap it and in the fridge. Sometime the next day set it out for an hour or two to warm up a bit, preheat the smoker and SG, I preheat to 230F. Put the butt in the smoker and set your heat down to 205, smoke for the first 4 hours. Last thing before bed change the water (I use an old 9x13 cake pan for big smokes like this) and make sure your drip tray isn't plugged. The next day FTC the butt for an hour or two as soon as it passes the fork test, then pull it. You can apply a little more smoke the second day if you like, or go more than four hours the first day. I just prefer not to have the SG working while I'm asleep. These two butts actually passed the fork test at between 175 and 180, as a rule the lower temp you use to cook the the lower the IT will be when they are done. It's a time consuming cook but pretty easy and foolproof. The best part is if you time it right you get to sleep through the stall, that always drives me nuts! I use (and recommend) a Maverick remote thermometer beside the bed so I can check the cabinet temp and IT once or twice during the night, and I set the alarms to wake me up if the temps vary above or below the setpoints.
Your big meat weekend cook looks really good. I am going to try the pastrami that way when I can find a corn beef brisket at a decent price.
Yes the pastrami turned out delicious. I'll be on the lookout for cheap corned beef points. I was thinking I shoulda used a flat, but it turned really good with a point and they're WAY cheaper. I followed the recipe to a "T" aside from using a point cut.
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Quote from: tailfeathers on May 19, 2014, 08:33:07 PM
Yes the pastrami turned out delicious. I'll be on the lookout for cheap corned beef points. I was thinking I shoulda used a flat, but it turned really good with a point and they're WAY cheaper. I followed the recipe to a "T" aside from using a point cut.
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IMO, the fat in the point makes a better pastrami. Scoop em up when you can!