Habs Pastrami (now with junipers)

LilSmoker · August 03, 2007, 09:47:55 AM

Another Habs pastrami! (now with junipers) i love the stuff!

Have a great weekend all!

LilSmoker

Carter · August 03, 2007, 10:00:26 AM

Wow!

Nicely done. Have a great weekend.

Carter

Habanero Smoker · August 03, 2007, 02:09:48 PM

I had to see that before I had my dinner. That looks real good.

First thing tomorrow I'm headed for Sam's Club to get at least one brisket.

Consiglieri · August 03, 2007, 09:19:43 PM

Is this the batch that went to the pub? I want pictures of the establishment and the patrons with their meal and beverages.

More importantly, I want a lot of advance notice and an invitation. :P

Looks great. Follow up question on my last batch. I used a brisket point and so got different IT readings as the meat cooked. Wish I pulled it at the earliest 160 reading; would that have resulted in a more moist finish?

HCT · August 04, 2007, 03:10:01 AM

Boy that looks good, could go for a nice breakfast pastrami sammich right now. I'm with Habs on this on, off to Costco this weekend for a brisket. ;D

hillbillysmoker · August 05, 2007, 05:28:58 AM

Looks absolutely awesome. You created a drool pool here.

La Quinta · August 05, 2007, 03:56:47 PM

Make that drool pool II. Get me some rye bread and spicey mustard and I'm toast!! My husband is begging me to make it!!!

Oldman · August 05, 2007, 05:20:18 PM

Looks Great!

LilSmoker · August 05, 2007, 11:43:36 PM

Thanks guys ;)

QuoteIs this the batch that went to the pub? I want pictures of the establishment and the patrons with their meal and beverages.

More importantly, I want a lot of advance notice and an invitation.

Looks great. Follow up question on my last batch. I used a brisket point and so got different IT readings as the meat cooked. Wish I pulled it at the earliest 160 reading; would that have resulted in a more moist finish?

Hi Mike, yes this batch was destined for the pub, but there's not much of it left now ::) ;D, so now i have to do another, and quickly! ;)

Regarding the IT, i used to aim for anything in the range of 160-165, but now i go for 160 max as imo it is more moist ;)

LilSmoker

iceman · August 07, 2007, 09:23:41 AM

Great looking L.S. I guess it's off to Sams Club. Again!!! Just when I think I'm done smoking for a bit you guys post pictures like this and I can't help myself from firing the thing back up and smoking more. Geez I swear the ADEC is spying on me to see if I'm selling all the stuff I've been smoking. :D ;D

NewToSmok · August 08, 2007, 04:33:43 AM

Looks awesome.

Just made some myself and its gone. Sometimes I wish I wasn't so nice to my family.

Quick question: How does this freeze? Was curious if I make a couple if it froze OK or if I should just make 1 at a time.

Thanks,

LilSmoker · August 08, 2007, 06:06:23 AM

Hi NewToSmok, if you vacuum seal the pastrami it freezes fine, if it isn't vacuumed i think it might lose a bit of it's zing! ;D

Generally though it's ok to freeze, i never seem to have any left to freeze even when i do 2, it all gets devoured! ;D ;)

LilSmoker

Habanero Smoker · August 08, 2007, 02:21:55 PM

I agree with LilSmoker. I vacuum seal and freeze mine, and the texture and flavors are just as good as when you first made it.

iceman · August 09, 2007, 12:00:04 PM

Hab and L.S. are on spot. Vacum sealed tastes just as good as fresh. I also have LilSmokers problem of never having enough left over to freeze. Seems the more I try to make the more visitors show up and poof! All gone. :D ;D

La Quinta · August 18, 2007, 11:35:12 AM

I'm going to try giving this a whirl...I'm on my 3rd day of curing...I don't have any apple wood...can I just smoke the whole time in pecan (haven't used pecan yet) so I'm not familiar with it's flavor.