another Pastrami

Tenpoint5 · March 07, 2010, 11:16:13 AM

I am thinking it is time to make some pastrami. Seems that is the hot cook this time of the year. And they all look so dang good.

squirtthecat · March 07, 2010, 11:25:05 AM

When I cut this one out of the bag, the smell was amazing... Garlic/hot Paprika/Thyme...

Looking forward to slicing into it on Tuesday. When it is done cooking, I'll FTM it for a while, then cool/vacuum seal for at least 24 hours.

seemore · March 07, 2010, 02:32:12 PM

STC....damm that looks good
seemore

squirtthecat · March 07, 2010, 02:37:20 PM

Thanks MrS!

IT is 150°
Will pull it when it hits the 165 or so...

West Coast Kansan · March 07, 2010, 10:35:40 PM

shoot ... got to the end and it turns out i beat the cook. Coming back for the final pictures.

squirtthecat · March 08, 2010, 04:38:02 AM

I don't think this one turned out very well. It was 9PM before it hit 160. ??? (10.5 hours after I started)
Felt pretty dried out... I wrapped it up tight and put it in the fridge, so we'll see what it looks like when we slice into it tonight.

Hmm.. Will try smoking, them steaming next time.

FLBentRider · March 08, 2010, 06:52:15 AM

Quote from: squirtthecat on March 08, 2010, 04:38:02 AM

I don't think this one turned out very well. It was 9PM before it hit 160. ??? (10.5 hours after I started)
Felt pretty dried out... I wrapped it up tight and put it in the fridge, so we'll see what it looks like when we slice into it tonight.

Hmm.. Will try smoking, them steaming next time.

I don't take them that high. Maybe 150F, I know it's going to be a little tough, but if you slice it thin it's all good. I think the whole process in the Bradley is maybe four hours.

KyNola · March 08, 2010, 06:55:42 AM

If it's too tough for you, feel free to send it to me. I'll be happy to dispose of it for you. :D

Seriously, I'll bet when you slice it thinly and gently reheat it before piling on a sandwich, it will be just fine.

Good job Pat.

squirtthecat · March 08, 2010, 07:22:34 AM

Ok - thanks guys! I'll go easier on the heat the next time.
I'll bring it in tomorrow and have our lunch lady slice it on her big commercial rig.

PS. I did this one fat side down. I probably won't do that again.

OU812 · March 08, 2010, 07:50:59 AM

The pastrami sounds good to me.

I'm sure it will be fine once it gets sliced and stacked on a sammie with some other fixins.

The Penzeys Spices are all I use anymore, good stuff.

SnellySmokesEm · March 08, 2010, 07:54:44 AM

QuotePS. I did this one fat side down. I probably won't do that again.

What is your reason for not wanting to cook with the fat side down? I have seen a few post from other guys who have done it fat side down. I smoked mine fat side up based on my experience with brisket and butt and the theory of the fat rendering through the meat. Like I said in my pastrami post I did trim the fat cap after the cook but will trim before next time

squirtthecat · March 08, 2010, 03:59:41 PM

Well, all is not lost after all! Took it out of the fridge, and it felt nice and moist. Maybe it took a night resting for the juices to redistribute.

The rub has a SERIOUS kick. And it looks mean, too.. :o

Looking forward to trying it tomorrow, after it is sliced up at the office cafeteria.

Up In Smoke · March 08, 2010, 05:33:41 PM

Got 2 roasts in the freezer that will be pastrami soon!
Good lookin' rub STC.....gonna have to give this one a shot for sure!

hal4uk · March 08, 2010, 07:28:44 PM

That "HALF"-sharp Hungarian is WICKED...
Did it penetrate?
Hot enough for ya?

squirtthecat · March 08, 2010, 07:31:51 PM

Quote from: hal4uk on March 08, 2010, 07:28:44 PM
That "HALF"-sharp Hungarian is WICKED...
Did it penetrate?
Hot enough for ya?

Just tasted the bits on the outside... WOW. [cough cough]

Barb will slice it up tomorrow AM, and pile into the sandwich bar.
I'll send out some teaser emails in the morning to drum up business for her..