I ordered some of Uncle Louis Pastrami rub a while back and rubbed a 3lb flat cut corned beef briskit (already cured).
(http://)
(http://i70.photobucket.com/albums/i82/matts887/CIMG0086.jpg)
After a nite gettin' happy in the fridge
(http://i70.photobucket.com/albums/i82/matts887/CIMG0091.jpg)
The flat is in the smoker @ 220. Cant wait till this baby's done! Gonna take her to 170.
I have used Uncle Louie's Pastrami Rub. Love it.
Quote from: KyNola on August 06, 2011, 07:41:52 AM
I have used Uncle Louie's Pastrami Rub. Love it.
I think it was your post the gave me the link for the recipe. Thanks!
Is it done yet Is it done yet Is it done yet Is it done yet Is it done yet Is it done yet? ;D
Sure looks good so far.
Show us your pastrami! :)
Here's the set-up:
(http://i70.photobucket.com/albums/i82/matts887/CIMG0085.jpg)
Tease. ;D
I was planning on taking this bad boy to 170 last night but we had some "operator error" last night. After several adult beverages I decided to nap around 1:00AM The IT is 160. I set the et-732 set to go off @ 170 last night and set a kitchen timer to go off in 2 hours (as backup) Next thing I know the timer is going off and the wife's waking me up. I look at the maverick and I see the temp is 136 Ruh Roh what happened? I checked the smoker and its got power, then I realize that I didn't set the smoker timer for enough time.... :'( So I took the pastrami out, wrapped in foil and set in the fridge. I'm not too worried about the IT because I usually only take to 150-155 anyway. This morning I took it out of the foil and wrapped it tight in plastic to rest for a few days....
(http://i70.photobucket.com/albums/i82/matts887/CIMG0101.jpg)
(http://i70.photobucket.com/albums/i82/matts887/CIMG0102.jpg)
160 - 165 is what I take mine to and its perfect for me.
That has to be the most perfect accident I've seen in a while. :) 160 is dead perfect for pastrami at my house.
Looking forward to seeing the sliced results Matt.
Quote from: KyNola on August 06, 2011, 07:17:01 PM
That has to be the most perfect accident I've seen in a while. :) 160 is dead perfect for pastrami at my house.
Looking forward to seeing the sliced results Matt.
I will be slicing on Thursday...
THURSDAY?! Matt, have you lost your mind? That's 5 days away! ;D
Quote from: KyNola on August 06, 2011, 07:28:07 PM
THURSDAY?! Matt, have you lost your mind? That's 5 days away! ;D
good things come to those who wait my friend! (and it happens to be the day my dad gets in town) I cant wait for Ruebens!
Your Dad is in for a real treat. That is going to be an awesome pastrami.
Now....just between you and me....you did sneak just a little taste didn't you? ;)
Heck Yeah...love the pastrami.
Ordered some Uncle Louis Pastrami Seasoning the other day myself.
Quote from: KyNola on August 06, 2011, 08:12:56 PM
Your Dad is in for a real treat. That is going to be an awesome pastrami.
Now....just between you and me....you did sneak just a little taste didn't you? ;)
Nope aint snuck nothin' :)
Next time make 2, one to wait for the company and one to eat in the meantime.
Sorry for the delay, but here's the finished pics:
(http://i70.photobucket.com/albums/i82/matts887/CIMG0050.jpg)
(http://i70.photobucket.com/albums/i82/matts887/CIMG0092-1.jpg)
(http://i70.photobucket.com/albums/i82/matts887/CIMG0091-1.jpg)
(http://i70.photobucket.com/albums/i82/matts887/CIMG0052.jpg)
(http://i70.photobucket.com/albums/i82/matts887/CIMG0053.jpg)
(http://i70.photobucket.com/albums/i82/matts887/CIMG0054.jpg)
(http://i70.photobucket.com/albums/i82/matts887/CIMG0056.jpg)
I'll take 2 please!
Quote from: squirtthecat on August 23, 2011, 10:45:23 AM
I'll take 2 please!
Ditto!
Looks awesome Matt. What did you think? Did you like the Uncle Louie's Pastrami Rub?
Mighty Fine Indeed!
Quote from: KyNola on August 23, 2011, 10:55:44 AM
Quote from: squirtthecat on August 23, 2011, 10:45:23 AM
I'll take 2 please!
Ditto!
Looks awesome Matt. What did you think? Did you like the Uncle Louie's Pastrami Rub?
Yes - But I must admit my faults.... I forgot to rinse off my pastrami flat before I put the rub on... ::) :o :(
So I trimmed most of the bark (It was kind of gelatin) before I sliced it up. I guess its really hard to mess up pastrami... ;)
What sucks the most is that I will have to try it again.... ;D :D ;)
Lookin gooood!
What did pops think?
Quote from: OU812 on August 23, 2011, 11:49:51 AM
Lookin gooood!
What did pops think?
Mom and Pops loved it! I think my sis and I over fed them while they were down.
Quote from: SnellySmokesEm on August 23, 2011, 12:02:36 PM
Quote from: OU812 on August 23, 2011, 11:49:51 AM
Lookin gooood!
What did pops think?
Mom and Pops loved it! I think my sis and I over fed them while they were down.
Thats good to here.
Could some clue me in on this Pastrami??
I'm 56 years old and have never had it but it looks great
You have to remember that I am from the deep south
Partner that pastrami looks killer to me, I made two this month and they are almost gone.....
good job...
Quote from: jbullard1 on August 23, 2011, 03:40:02 PM
Could some clue me in on this Pastrami??
I'm 56 years old and have never had it but it looks great
You have to remember that I am from the deep south
jbullard, it is a corned beef brisket that has been rubbed with a homemade or commercial pastrami rub and then smoked to an IT of around 160. Sliced very thin against the grain of the meat and slapped between two pieces of bread.
Check the recipe forum www.susanminor.org for a great pastrami recipe by Habanero Smoker made from scratch including "corning" the brisket. I cheat in that I buy a corned beef brisket flat and use a dry rub on the corned beef brisket and then smoke it. I used to make the dry pastrami rub in Hab's recipe but got lazy and now order it from here http://www.americanspice.com/uncle-louies-pastrami-rub/
'Nola's got ya covered!