Only one photo of one corned beef brisket rubbed for pastrami but I rubbed down 3 of them. One can never have too much pastrami you know. ;)
(http://i497.photobucket.com/albums/rr340/lnjrudolph/684482771_photobucket_62452_.jpg)
Hopefully you will forgive the dirty cutting board.
This is a commercial pastrami rub I have been itching to try. It is from www.americanspice.com and it is called Uncle Louie's Pastrami Rub. I read the ingredients and it pretty much has all of the pastrami rub ingredients that I'm used to seeing. Gave it the old "dry finger" taste test and it is good. Has some nice spice and heat to it. The label says "apply rub and let sit in the frig overnight and then cook". Only overnight? I don't think so. More like 2 or 3 days at my house. Notice the diagonal notch cut in the lower left hand corner? Can't remember who but someone taught me that trick. When I start slicing, if I start at that corner I know I am slicing against the grain.
Stay tuned to the pastrami network! :D
Sounds and looks delish Ky. Thanks for the tip also!!
You welcome JJ. Someone told me so I thought I would pass it on.
Mmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmm pastroni!
That corner tirck helps when you've been drinkin all day too. ;D
Quote from: OU812 on May 12, 2011, 12:48:13 PM
Mmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmm pastroni!
That corner tirck helps when you've been drinkin all day too. ;D
X2 cooking gets to be a long day sometimes ;D
Quote from: KyNola on May 12, 2011, 12:32:45 PMNotice the diagonal notch cut in the lower left hand corner? Can't remember who but someone taught me that trick. When I start slicing, if I start at that corner I know I am slicing against the grain.
Always a good idea to know how the grain runs in a brisket. I use a toothpick stuck in with the grain as my "marker."
One little two little three little pastramis
(http://i497.photobucket.com/albums/rr340/lnjrudolph/Smokerpics060-1.jpg)
Going into the MAK for some hickory love. Going to take the IT to around 165.
Mmmmmm... Tasty.
Those already look good. Keep the pics coming!
Looken goooood ;D
Sitting alone in Aleppo Syria away from all my toys and looking at wonderfull food pictures and recipes.
I AM GOING MAD
Great looking pastrami Larry
Hady
Thats gonna be sooooooooooooooooo gooood!
Some of that Pastrami and some homemade horseradish and two 6 packs of coors you and me have a meal...lol :D
Well G9,bring the Blue Mountains 'cause the pastrami is done!
(http://i497.photobucket.com/albums/rr340/lnjrudolph/Smokerpics062-1.jpg)
6 and a half hours after going on the MAK rolling hickory they got to around 160. Wrapped in foil and into the microwave for around 3 hours. Now wrapped in plastic wrap and then foil for a couple days rest in the frig before slicing. I did have one little taste slice and WOW is this good stuff!
Pass the Cochon's mustard!
Quote from: squirtthecat on May 16, 2011, 05:19:42 AM
Pass the Cochon's mustard!
and some Rye bread. ;D
Those slabs of Pastrami look grrrrrrrrrrrrrrrrrrrrrrrrrreat!
looks terrific, bet it was yummy.
what's a MAK btw?
A MAK is a pellet burner smoker/grill.
Looks great KyNola!
The Mrs broke some out of the freezer and we had hot pastrami sammies with Swiss cheese melted on rye.
Quote from: FLBentRider on May 16, 2011, 03:58:09 PM
Looks great KyNola!
The Mrs broke some out of the freezer and we had hot pastrami sammies with Swiss cheese melted on rye.
Thanks Randy. Those sammies sound great to me. Will probably slice it tomorrow and vac seal it away.
Quote from: FLBentRider on May 16, 2011, 03:58:09 PM
Looks great KyNola!
The Mrs broke some out of the freezer and we had hot pastrami sammies with Swiss cheese melted on rye.
Ditto, with sourkraut. ;D
Sliced and vac sealed today. Here is a final pic of the finished product. There are actually two plates piled that high. The Uncle Louie's Pastrami Rub rocks!
(http://i497.photobucket.com/albums/rr340/lnjrudolph/684482771_photobucket_63555_.jpg)
WANT!
WOOO HOOO
No plate needed here just slap a hunk in my hand ;D
Looks great Larry
HELL YA!
Lookin gooooooooooooood. ;D
Excellent looking strami. Man I could go for a couple of sammies right now. Well Done.
Partner that finished pastrami looks just great, never tried making any but I foresee some in my future...
Some rye bread,thousand island,some kraut, and some smoked swiss and you are ready to rock
It would be interesting to hear your comparison to a Bradley cook. I have not been happy with the Pastrami done in the Bradley, too tough and dry. I am tempted to give it a go in the pooper.
Thanks guys. G9, if you have not made any pastrami you need to give it a shot. That new Traeger of yours will rock it out for sure. Recommend some stronger wood pellets such as hickory or oak.
Smokin Soon, I don't want to make that comparison. Been too long since I did pastrami in the Bradley to make an educated comparison.
Just ordered some of the pastrami rub! Cant wait to try it. I also bought some of their Charcoal seasoning???
http://www.americanspice.com/products/Charcoal-Seasoning.html (http://www.americanspice.com/products/Charcoal-Seasoning.html)
It was one of their top Sellers...