Butt-Strami

SamuelG · July 03, 2012, 09:01:16 PM

Today is the day!

Going to smoke it all night..

Up In Smoke · July 04, 2012, 04:12:08 AM

Are we there yet? Are we there yet? Are we there yet????
How much longer till we get there? :)

mikecorn.1 · July 04, 2012, 06:23:41 AM

Just checking in myself :)

Sent from my iPhone using Tapatalk

KyNola · July 04, 2012, 06:42:31 AM

Quote from: Up In Smoke on July 04, 2012, 04:12:08 AM
Are we there yet? Are we there yet? Are we there yet????
How much longer till we get there? :)

DITTO!

SamuelG · July 04, 2012, 07:11:17 AM

Still running!

But it does look good...

KyNola · July 04, 2012, 07:18:17 AM

That all looks great Sam. Are you running any heat in the smoker? If so, do you mind to disclose what temp you're smoking at? What IT are you looking to take the butt-strami and the bacon slabs?

I am such a homemade pastrami junkie. I can't wait to see how it turns out and see the color of the pastrami. Neat experiment and I thank you for sharing it with us.

SamuelG · July 04, 2012, 08:04:11 AM

Quote from: KyNola on July 04, 2012, 07:18:17 AM
That all looks great Sam. Are you running any heat in the smoker? If so, do you mind to disclose what temp you're smoking at? What IT are you looking to take the butt-strami and the bacon slabs?

I am such a homemade pastrami junkie. I can't wait to see how it turns out and see the color of the pastrami. Neat experiment and I thank you for sharing it with us.

I ran 24 hickory pucks @ 140 all night., then to 160 and now @ 180.

I'm shooting for 155 internal temp. What go you think? I'll probably slice half of the Butt-Strami and let the other half dry out a bit in the fridge to try for a semi-dry.

I love to post new or different approaches and get input on them. This is what makes this such a great place.

Gracias

KyNola · July 04, 2012, 08:22:15 AM

When I make beef pastrami I typically shoot for an IT of 160 so I would think 155 on pork would probably work. With all the fat that is in a pork butt I don't think there is a concern for the butt drying out like it would if it were a loin going to 155.

I'll bet it smells good at your house this morning!

SamuelG · July 04, 2012, 08:55:13 AM

Thanks. I'll take it to 160 then.

It smells insane! I have all what's in the Bradley + 2 shoulders in the other smoker.

I can't wait to slice into it...

Up In Smoke · July 04, 2012, 09:16:27 AM

Quote from: SamuelG on July 04, 2012, 08:55:13 AM
Thanks. I'll take it to 160 then.

It smells insane! I have all what's in the Bradley + 2 shoulders in the other smoker.

I can't wait to slice into it...

Ya know.......it has been a while since i have been to Miami ::)

viper125 · July 04, 2012, 10:45:13 AM

Oh I so love this thread even though your killing me!

SamuelG · July 04, 2012, 12:00:33 PM

Quote from: Up In Smoke on July 04, 2012, 09:16:27 AM
Quote from: SamuelG on July 04, 2012, 08:55:13 AM
Thanks. I'll take it to 160 then.

It smells insane! I have all what's in the Bradley + 2 shoulders in the other smoker.

I can't wait to slice into it...
Ya know.......it has been a while since i have been to Miami ::)

C'mon down! I think I'm the southernmost Bradley Smoker....maybe.

:) :)

SamuelG · July 04, 2012, 12:02:46 PM

Quote from: viper125 on July 04, 2012, 10:45:13 AM
Oh I so love this thread even though your killing me!

Sorry about the delay, but my element decided not to cooperate with me today.

Turned on the smoking element and it's fine...but I'll have to swap it after I'm done.

Up In Smoke · July 04, 2012, 12:47:22 PM

Quote from: SamuelG on July 04, 2012, 12:02:46 PM
Quote from: viper125 on July 04, 2012, 10:45:13 AM
Oh I so love this thread even though your killing me!

Sorry about the delay, but my element decided not to cooperate with me today.

Turned on the smoking element and it's fine...but I'll have to swap it after I'm done.

Don't Toy with me...... :D

OU812 · July 04, 2012, 12:55:56 PM

Are we there yet Are we there yet Are we there yet Are we there yet? ;D