The weekend results

[GusRobin]

This weekend the market had chuck roast and corned beef on sale so I decided to do a chuck and a couple of pastramis.
I used a recipe from another site that had a marinade of KC steakhouse marinade and bourbon ( I used Jack Daniels instead.)
Here is the 5 lb chuck roast marinading overnight


Here is the rubbed corned beef ready to go in and become pastrami


Everyone loaded in. Since I use a large foil pan to catch pucks instead of the bowl that came with the OBS, I filled the bowl part way with beer and caught the drippings to make gravy. It came out great.


Started to rain so I buttoned everything up and let it smoke. UDS is on the right of the Bradley house. Best thing I ever did was to make the shelter for the OBS. With all the rain we have been getting it is sure nice not to have to plan around it.


Chuck Roast came out excellent, moist and tender with a little kick from the marinade . The gravy added to the kick since it was made from the drippings. Forgot to take pictures when it first came out because the feeding frenzy started. But here are some of the last pieces left.

Pastrami out and ready to be FTC'd, then into the fridge until the next day.

Out of the FTC and a little QC testing before I wrapped it up and put in the fridge for the night.

Next day-Slicing it up.

Wrapped and ready for vac seal.

Another good weekend with the Bradley

[Quarlow]

Mmmmmmmmmm Paaaaastraaaaamiiii. Very nice.

[TestRocket]

Looks like you might have a bit too much and since I'm not sure of the difference between corned beef, pastrami do you start with a brisket???  And I'm so close...I don't know, but it looks good!  ::)

[watchdog56]

Looks like both came out excellent. Nice job.

[stillsmoking]

GusRobin, good looking stuff!  Nice colors on everything.  What was your IT on the chuck when you took it out?  Did you FTC the chuck?

[GusRobin]

The previous ones I made were started with a brisket using Habanero's recipe from the recipe site. I would cure it for about 4 days. After you cure it, if you boil it it is corned beef; if you steam it or throw it in the smoker it becomes pastrami.
Like i said, the previous ones were made starting from a brisket flat. Last week I was making a brisket and decided to throw in a pastrami made from corned beef. Bought a packaged corned beef, soaked in cold water for about 30 minutes, rinsed,changed the water and soaked for another 30 minutes. Pat dry and put in the fridge overnight. Next day took it out and applied a rub (used the one from Habanero's recipe) and threw it in. When it was done I liked it better than the one made from the brisket. So from now on ( or at least the foreseeable future) I'll be making them from corned beef. Whether it is from brisket or corned beef, it is some of the best I have tasted. Family and friends have the same opinion.

[GusRobin]

I FTC'd it for about 10-15 minutes while I was making the gravy. IT was 150. Here is a link to the thread where I found the recipe.
http://www.thesmokering.com/forum/viewtopic.php?t=5387&highlight=chuck

[squirtthecat]

Fantastic!

[TestRocket]

Thanks for the info...it really does look good!  ;D

[Quarlow]

When I go to make Pastrami from a brisket flat I plan to corned beef it first. The one I did from a store bought corned beef was so incredible. I will probably have to make each of my brothers one also. In fact they said they would pay for mine if I made them each one. Very nice Gus.

[KyNola]

The chuck roast looks great but that pile of sliced pastrami is plain out of sight.  Love to make pastrami from store bought corned beef.  I typically will rinse the corned beef.  I don't soak them but that's just my personal preference.  Then I will trim down some of the fat cap as I don't find it necessary.  Apply the pastrami rub, wrap tightly in plastic wrap and let it hang out in the frig for a couple days before smoking.

Looks fabulous GR!

[ArnieM]

The pastrami looks great Gus.  Nice Job

I've done it once before.  I soaked mine overnight with a few water changes.

It seems strange that I can get the corned beef on sale for less than the brisket.  :-\

[classicrockgriller]

Super Smoke Gus!

Both are winners.

[GusRobin]

Arnie,
I agree on the comment of getting the corned beef cheaper. Brisket flats go for around $4+ a lb, while cb is about $2.99 -low $3, sometime much lower on good sales. Since I actually like the taste of the pastrami made from the cb, that is probably the way I'll go from now on.