I just put ~20lbs of brisket in to cure.
I used Bradley Demerara cure in place of MTQ as a base.
Will be watchin and wishing.
I did the soak this morning, they are drying in the garage fridge.
I have to go out and get more coriander this morning.
Smoke tomorrow.
Gonna use your new toy or the Bradley?
I'm debating.
Gut says go with the OBS.
Can't argue with you about that. I've done pastrami in both. Either way, it's bound to be good.
I'm thinking... (and that is dangerous, just ask my wife!)
of doing two of the three to the usual 155-160F, and the third one I'm going to do brisket style and take it to 190F.
Quote from: FLBentRider on April 30, 2010, 06:45:05 AM
I'm thinking... (and that is dangerous, just ask my wife!)
of doing two of the three to the usual 155-160F, and the third one I'm going to do brisket style and take it to 190F.
Sounds like a speriment gonna happen here!!
(http://i276.photobucket.com/albums/kk7/flbentrider/bradley/IMGP0810Large.jpg)
(http://i276.photobucket.com/albums/kk7/flbentrider/bradley/IMGP0811Large.jpg)
(http://i276.photobucket.com/albums/kk7/flbentrider/bradley/IMGP0812Large.jpg)
Going in the OBS with 3 hours of Pecan.
Oh yeah that's what I am talkin' bout. Lookin' good FLB.
There's my lunch, where's yours?
If I hurry, maybe I can catch that next flight into Fort Lauderdale...
Quote from: squirtthecat on May 01, 2010, 01:55:07 PM
If I hurry, maybe I can catch that next flight into Fort Lauderdale...
Come on Down!
Quote from: FLBentRider on May 01, 2010, 02:04:36 PM
Come on Down!
I'll put the chickens in my carry-on luggage!
(http://i276.photobucket.com/albums/kk7/flbentrider/bradley/IMGP0817Large.jpg)
(http://i276.photobucket.com/albums/kk7/flbentrider/bradley/IMGP0819Large.jpg)
(http://i276.photobucket.com/albums/kk7/flbentrider/bradley/IMGP0818Large.jpg)
I mentioned that I used the Bradley Demerara cure.
It added a subtle unexpected sweetness to the pastrami. Awesome!
Sliced
(http://i276.photobucket.com/albums/kk7/flbentrider/bradley/IMGP0829Large.jpg)
Under the broiler
(http://i276.photobucket.com/albums/kk7/flbentrider/bradley/IMGP0830Large.jpg)
Plated - no bread - we don't do carbs.
(http://i276.photobucket.com/albums/kk7/flbentrider/bradley/IMGP0831Large.jpg)
Wow, that purple makes it look like it was under a black lamp.
Nice, I've never done a pastrami, but after those pictures, I am motivated. Do you think you could post your technique and ingredients on the curing process you used pre-smoke?
Very nice FLB! 8)
Mike
Quote from: JF7FSU on May 02, 2010, 05:45:27 PM
Nice, I've never done a pastrami, but after those pictures, I am motivated. Do you think you could post your technique and ingredients on the curing process you used pre-smoke?
I use Habs recipe:
http://www.susanminor.org/forums/showthread.php?157-Beef-Pastrami&p=185#post185
I cure longer, 6 or seven days, since I had a couple that did not cure all the way through.
I would strongly suggest using a hand grinder to do the final rub, you want a rough texture on those spices. I did the pre-ground stuff once. It was not nearly as good.
This is what I grind with:
(http://i276.photobucket.com/albums/kk7/flbentrider/bradley/DSCN2153.jpg)
FLB WOW you made look bad ............great job I will try the true thing soon thanks for the pics
seemore
Quote from: FLBentRider on May 02, 2010, 04:24:58 PM
I mentioned that I used the Bradley Demerara cure.
It added a subtle unexpected sweetness to the pastrami. Awesome!
Sliced
(http://i276.photobucket.com/albums/kk7/flbentrider/bradley/IMGP0829Large.jpg)
Under the broiler
(http://i276.photobucket.com/albums/kk7/flbentrider/bradley/IMGP0830Large.jpg)
Plated - no bread - we don't do carbs.
(http://i276.photobucket.com/albums/kk7/flbentrider/bradley/IMGP0831Large.jpg)
Is that what you are sending me?????
That cheese makes it look even more appetizing.