Sometimes more is better. Pastrami that is...

iceman · January 23, 2007, 11:13:35 AM

Another batch done Habs way. I put the bacon on top for more flavor and juice. Click to enlarge pictures.

Out of the brine and into the rub.

Covered with the bacon for more flavor.

Out of the smoker (about 6 hours total, 4 with smoke).

Sealed and ready for the freezer (and lunch bag).

Burrrrp! :P :D ;D I can sleep now with a full belly and leftovers in the fridge.
Thanks Hab. I sure get a lot of compliments on this pastrami recipe.

Mr Walleye · January 23, 2007, 11:26:22 AM

Iceman you dog!!!

I'm at work and starving! :'(

....and now drooling! :P

;D ;D ;D
Mike

Wildcat · January 23, 2007, 02:28:41 PM

Real nice Iceman! ;)

LilSmoker · January 23, 2007, 03:49:41 PM

That looks awesome! iceman, i'm definately going to give that a try real soon ;)

West Coast Kansan · January 23, 2007, 08:21:46 PM

very serious looking Pastrami. Bring on the cold nights and a bottle of mustard.

mics · January 23, 2007, 08:36:04 PM

lookin very good there iceman,so good i tried to find the tthread that habs wrote on how to do this.could somebody re post it.thanks mic

iceman · January 23, 2007, 09:47:58 PM

Quote from: mics on January 23, 2007, 08:36:04 PM
lookin very good there iceman,so good i tried to find the tthread that habs wrote on how to do this.could somebody re post it.thanks mic

On the recipe site my man. You'll have fun there. Just click on one of Old's posts smoker icons and it will take you there. Enjoy!!! :)

Habanero Smoker · January 24, 2007, 03:07:52 AM

Wow!

You have taken pastrami to another level.