Uncle Louis Pastrami

SnellySmokesEm · August 05, 2011, 09:04:37 PM

I ordered some of Uncle Louis Pastrami rub a while back and rubbed a 3lb flat cut corned beef briskit (already cured).

After a nite gettin' happy in the fridge

The flat is in the smoker @ 220. Cant wait till this baby's done! Gonna take her to 170.

KyNola · August 06, 2011, 07:41:52 AM

I have used Uncle Louie's Pastrami Rub. Love it.

SnellySmokesEm · August 06, 2011, 08:09:44 AM

Quote from: KyNola on August 06, 2011, 07:41:52 AM
I have used Uncle Louie's Pastrami Rub. Love it.

I think it was your post the gave me the link for the recipe. Thanks!

OU812 · August 06, 2011, 08:51:18 AM

Is it done yet Is it done yet Is it done yet Is it done yet Is it done yet Is it done yet? ;D

Sure looks good so far.

KyNola · August 06, 2011, 11:50:00 AM

Show us your pastrami! :)

SnellySmokesEm · August 06, 2011, 12:27:27 PM

Here's the set-up:

OU812 · August 06, 2011, 12:29:08 PM

Tease. ;D

SnellySmokesEm · August 06, 2011, 01:08:15 PM

I was planning on taking this bad boy to 170 last night but we had some "operator error" last night. After several adult beverages I decided to nap around 1:00AM The IT is 160. I set the et-732 set to go off @ 170 last night and set a kitchen timer to go off in 2 hours (as backup) Next thing I know the timer is going off and the wife's waking me up. I look at the maverick and I see the temp is 136 Ruh Roh what happened? I checked the smoker and its got power, then I realize that I didn't set the smoker timer for enough time.... :'( So I took the pastrami out, wrapped in foil and set in the fridge. I'm not too worried about the IT because I usually only take to 150-155 anyway. This morning I took it out of the foil and wrapped it tight in plastic to rest for a few days....

OU812 · August 06, 2011, 01:36:56 PM

160 - 165 is what I take mine to and its perfect for me.

KyNola · August 06, 2011, 07:17:01 PM

That has to be the most perfect accident I've seen in a while. :) 160 is dead perfect for pastrami at my house.

Looking forward to seeing the sliced results Matt.

SnellySmokesEm · August 06, 2011, 07:19:42 PM

Quote from: KyNola on August 06, 2011, 07:17:01 PM
That has to be the most perfect accident I've seen in a while. :) 160 is dead perfect for pastrami at my house.

Looking forward to seeing the sliced results Matt.

I will be slicing on Thursday...

KyNola · August 06, 2011, 07:28:07 PM

THURSDAY?! Matt, have you lost your mind? That's 5 days away! ;D

SnellySmokesEm · August 06, 2011, 07:37:49 PM

Quote from: KyNola on August 06, 2011, 07:28:07 PM
THURSDAY?! Matt, have you lost your mind? That's 5 days away! ;D

good things come to those who wait my friend! (and it happens to be the day my dad gets in town) I cant wait for Ruebens!

KyNola · August 06, 2011, 08:12:56 PM

Your Dad is in for a real treat. That is going to be an awesome pastrami.

Now....just between you and me....you did sneak just a little taste didn't you? ;)

SouthernSmoked · August 06, 2011, 08:19:30 PM

Heck Yeah...love the pastrami.

Ordered some Uncle Louis Pastrami Seasoning the other day myself.