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BRADLEY SMOKER | "Taste the Great Outdoors"

Smoking Techniques => Curing => Topic started by: rexster on December 23, 2013, 10:19:17 AM

Title: My Pastrami
Post by: rexster on December 23, 2013, 10:19:17 AM
Cured for 4 days smoked for just over 4 hours till 1650 then sliced on my electric slicer.

(https://dl.dropboxusercontent.com/u/55540151/20131223_114636.jpg)
Title: Re: My Pastrami
Post by: beefmann on December 23, 2013, 11:54:34 AM
great looking  pastrami
Title: Re: My Pastrami
Post by: renoman on December 23, 2013, 01:26:46 PM
Nice looking meat. How tender is it? Pastrami is on my short list to do as soon as I can get some of this Christmas stuff out of my fridge.
Title: Re: My Pastrami
Post by: rexster on December 23, 2013, 01:48:00 PM
Not going to say it melts in the mouth but pretty close. I love the way the slicer can do almost paper thin slices.
Title: Re: My Pastrami
Post by: seemore on December 23, 2013, 04:09:12 PM
That does look good did you use brisket?
seemore
Title: Re: My Pastrami
Post by: rexster on December 23, 2013, 07:43:37 PM
Yep, used a trimmed brisket flat from Kroger's.
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