Pastrami Time!

SnellySmokesEm · March 08, 2010, 08:09:51 AM

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

OU812 · March 08, 2010, 08:45:13 AM

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 · March 08, 2010, 08:50:32 AM

Quote from: OU812 on March 08, 2010, 08:45:13 AM
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 · March 08, 2010, 10:46:37 AM

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

SnellySmokesEm · March 08, 2010, 11:00:39 AM

QuoteThat 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 · March 08, 2010, 11:10:44 AM

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

SnellySmokesEm · March 08, 2010, 11:20:53 AM

QuoteI 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 · March 08, 2010, 05:44:14 PM

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

MPTubbs · March 08, 2010, 05:55:52 PM

Good looking piece of meat!

What recipe did you follow?

SnellySmokesEm · March 08, 2010, 07:37:44 PM

Quoteare 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!

QuoteWhat 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 · March 09, 2010, 08:13:55 PM

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 · March 10, 2010, 06:56:06 AM

Snelly,
That looks great man! Congrats!

OU812 · March 10, 2010, 07:22:12 AM

Nice job on your pastrami, looks mighty tasty.

Pastrami Time!

squirtthecat