Its been a while since I smoked :(and I forgot how good it smells, :) here is the latest after the smoker upgrade ;D
Any guesses on what we have here ;D ;D
(http://i15.photobucket.com/albums/a377/BluePress/100_2858.jpg)
(http://i15.photobucket.com/albums/a377/BluePress/100_2859.jpg)
(http://i15.photobucket.com/albums/a377/BluePress/100_2860.jpg)
LTS
Quote from: love the smoke on December 11, 2008, 11:25:41 AM
Its been a while since I smoked :(and I forgot how good it smells, :) here is the latest after the smoker upgrade ;D
Any guesses on what we have here ;D ;D
Pork Butt on bottom shelf?
Pea meal bacon on top shelf
then brisket
then boston butt
Ok everybody has the bottom figured out but the top and next are the same thing ?? ??
LTS
Chuck?
Mike
First attempt at pastrami hope it turns out
LTS
top shelf eye of round and bottom flat.
mid shelf chuck or blade steak depending where you live
bottom pork shoulder butt, or boston butt as they say in boston
Quote from: love the smoke on December 12, 2008, 04:15:55 AM
First attempt at pastrami hope it turns out
LTS
You are going to love it. I made some for deer camp this year. It was gone in no time!
Please do report, everything looks so good. Pastrami is high on my list of things to do. As soon as I am done with the x-mas load of sausages and canadian bacon and pork bellys, I would like to try pastrami!.
pastrami is good followed the recipe word for word and it turned out great
LTS
Habs Pastrami recipie rocks. If the brisket flat you use is thick, leave it in the cure an extra day or so. I had one that did not cure all the way through. Still tasted great though.
FLB;
Thanks for the feedback. Do you know the approximate thickness, I want to update the recipe to reflect the additional curing time.
It was an eight pounder, next time I break out some from the freezer I will measure.
Thanks.
I'll update the recipe to reflect longer curing times for larger cuts.
IMGosh I just sliced up some of the above brisket put a little ice juice on it and it was absolutely wonderful, also had a little of habs CB with some ice juice on it that too was absolutely awesome. Does anybody see a pattern here habs meat, ice- sauce
Thanks guys for taking the time to post the recipe and make the sauce you guys are AWESOME thanks again
LTS