I started my 2nd pastrami the other night, with a corned beef flat in a good 24 hour bath. (flipped/changed water 3 times)
My first rub I used was from 10.5. I've also heard good results from Hab's rub, so I did a 'fusion' thing with them:
Roughly..
1 Tbs ground smoked pepper
1 Tbs Hungarian paprika
1 Tbs garlic powder
1/2 Tbs ground coriander
1/2 Tbs onion powder
1 tsp white pepper
1 tsp thyme
pinch or 2 of smoked salt (not necessary, but it was in front of me so I grabbed it)
It is destined for the lunch menu at the office cafeteria next week, so I though I would amp up the flavors a bit.
I rubbed it down last night, and it went shrink-wrapped into the fridge. It's on the counter now warming up.
Details/pics forthcoming.
(http://lh3.ggpht.com/_CbvAIVzmFFM/SuxKoQBVu3I/AAAAAAAA-2g/WPaDURkh-k4/s800/DSC00028.JPG)
(I was using leftover Christmas saran wrap, it really isn't that red :D)
Looking good squirt. Post the results. Please
HR
Taking advantage of good old solar radiation during pre-heat:
(http://lh3.ggpht.com/_CbvAIVzmFFM/SuxXgMmWTNI/AAAAAAAA-5E/AflyXdoPchM/s800/DSC00031.JPG)
[EDIT]
Ok, here we go.. 3 hours of Oak/Pecan at 220 210*, taking to an IT of 163* before FTC.
(http://lh5.ggpht.com/_CbvAIVzmFFM/SuxeGTm7wkI/AAAAAAAA-3w/C3MQ_pXHkpE/s800/DSC00034.JPG)
Journeyman pit boss in training. (some a**hole dumped him in our yard last night - so he is in 'transient' housing in our garage until we get to the vet on Monday)
(http://lh4.ggpht.com/_CbvAIVzmFFM/SuxeKvGd3yI/AAAAAAAA-34/S4nx3HFN9k8/s800/DSC00036.JPG)
I am jealous
YOUR PASTRAMI IS BIGGER THAN MINE !
Looking good
Quote from: oakville smoker on October 31, 2009, 09:40:53 AM
I am jealous
YOUR PASTRAMI IS BIGGER THAN MINE !
Looking good
:D
3.89 pounds.. The Grobbel variety from WalMart. I grabbed the biggest one they had. They are proud of them this time of year... Wait until St Paddy's day - I'm going to buy a cart full of them. ;)
We'll see what it cooks down to.
Still waiting on the pastrami..
154* or so now. [sigh] I think I'll pull at 159 and call it a night.
157 (had 2 different Mavericks plugged into it), close enough...
(http://lh4.ggpht.com/_CbvAIVzmFFM/SuziACEjurI/AAAAAAAA--4/LoUc9WZJOjk/s800/DSC00041.JPG)
Will FTC until 10 or so. Vacpak tomorrow AM.
It lost a lot of mass during that smoke. Hmmm. We'll see how it turns out on Monday. ???
Looks good squirt. Do you supply the cafe food all the time?
Quote from: classicrockgriller on October 31, 2009, 06:27:44 PM
Looks good squirt.
I cut off a bit of the fatty bark, and am very happy with the rub blend. I'm just afraid that my 3.9 lb corned beef produced about 1.9 lb cooked pastrami. :(
QuoteDo you supply the cafe food all the time?
Just a bit every couple of weeks. If she serves something I smoked and brought it, I get to eat for free.
She has a small setup at the office, short order breakfast, and a few lunch choices. (blue plate, a few grill items, and a sub sandwich bar) Maybe 50 customers a day, on a busy day? It's not a huge operation.