Pastrami Time!

[SnellySmokesEm]

10.5 -  Thanks for the fat trimming idea.  I will do that the next time I make pastrami.

[OU812]

Thats some killer lookin pastrami you made there Snelly.

I would cut the fat cap off and put it on the rack above the pastrami so it can rain down all the goodness and still get a good bark. Works for me.

[squirtthecat]

Thats some killer lookin pastrami you made there Snelly.

I would cut the fat cap off and put it on the rack above the pastrami so it can rain down all the goodness and still get a good bark. Works for me.

Great idea!  I'll do that next time as well.

[Batman of BBQ]

That looks great Snelly!  I'm comin over!  Whens that slicer gonna get here?

[SnellySmokesEm]

That looks great Snelly!  I'm comin over!  Whens that slicer gonna get here?

The slicer should be here by Wed.  I thought you were coming over yesterday.  Damn them reubens were great.  I cant wait to make another sammie when I get home from softball tonight!

[Batman of BBQ]

I thought so too, the little guy had other ideas for us!

[SnellySmokesEm]

I thought so too, the little guy had other ideas for us!

Ahh  I feel your pain bro.  It gets easier, just hang in there!

[Up In Smoke]

Pastrami is looking awesome Snelly,
are there any scraps left?
Man what a sandwich!!!!

[MPTubbs]

Good looking piece of meat!

What recipe did you follow?

[SnellySmokesEm]

are there any scraps left?
Man what a sandwich!!!!

Yes there are scraps left but that was by design.  My Chef's choice meat slicer will be here tomorrow and I will be slicing all the pastrami to break in the new addition to the family!

What recipe did you follow?

I started using Hab's rub from the forum but thats about all I used.  Honestly I just winged it.  I read a lot of forums and talked with Ky and UIS about their methods and then just experimented. Here is the run down:
1 5lb store cured corned beef from Sam's
No soak just rinsed
Habs Rub for 4 days
Smoked with Hickory for 4 hours and cooked until the IT was 165 (I think next time I am going to aim for IT of 155)
9hours total cook time and then 3hrs ftc
I trimmed the fat cap the next day but next time i will trim the fat cap rub the meat then put the fat cap back on the top of the meat when it goes into the ES

[SnellySmokesEm]

Ok well I finally got my Chef's Choice Meat Slicer in so I have the final picture of my first pastrami smoke.  I am a very happy guy right now!!!   ;D :) :D ;D


If anyone is interested in the Chef's Choice here's the link to the tread:
http://forum.bradleysmoker.com/index.php?topic=13798.0

[KyNola]

Snelly,
That looks great man!  Congrats!

[OU812]

Nice job on your pastrami, looks mighty tasty.