been a while forgot how good it smells

love the smoke · 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

LTS

West Coast Sausage Maker · December 11, 2008, 11:31:19 AM

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?

Tenpoint5 · December 11, 2008, 12:23:12 PM

Pea meal bacon on top shelf
then brisket
then boston butt

love the smoke · December 11, 2008, 01:41:37 PM

Ok everybody has the bottom figured out but the top and next are the same thing ?? ??

LTS

Mr Walleye · December 11, 2008, 01:44:00 PM

Chuck?

Mike

love the smoke · December 12, 2008, 04:15:55 AM

First attempt at pastrami hope it turns out

LTS

West Coast Sausage Maker · December 12, 2008, 04:56:38 PM

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

Buck36 · December 12, 2008, 06:25:39 PM

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!

Smokin Soon · December 12, 2008, 06:40:31 PM

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!.

love the smoke · December 13, 2008, 08:11:14 PM

pastrami is good followed the recipe word for word and it turned out great

LTS

FLBentRider · December 14, 2008, 06:16:16 PM

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.

Habanero Smoker · December 15, 2008, 02:50:47 AM

FLB;

Thanks for the feedback. Do you know the approximate thickness, I want to update the recipe to reflect the additional curing time.

FLBentRider · December 15, 2008, 04:16:29 AM

It was an eight pounder, next time I break out some from the freezer I will measure.

Habanero Smoker · December 15, 2008, 02:26:10 PM

Thanks.

I'll update the recipe to reflect longer curing times for larger cuts.

love the smoke · December 18, 2008, 10:42:01 AM

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