Jumping on the pastrami wagon (COMPLETED)

Discussion in 'Beef' started by boykjo, Mar 21, 2012.

  1. boykjo

    boykjo Sausage maker Staff Member Moderator Group Lead OTBS Member

    After seeing all the great looking pestami's I picked up this CB at food lion yesterday. Did a water soak over night.........

    [​IMG]

    back side

    [​IMG]

    rubbed with some fresh cracked black pepper only and on the braunfel RF smoker at 225....

    [​IMG]

    see ya soon

    Joe
     
    Last edited: Mar 22, 2012
  2. scarbelly

    scarbelly Smoking Guru OTBS Member

    That is a good looking piece of meat Joe. That is going to be tasty
     
  3. bamafan

    bamafan Smoking Fanatic OTBS Member

    Can't wait to see the final product Joe. I like to put a little yellow mustard, a small amonut of Jeff's rub and absolutley cover it in freash cracked or restuarant grind black pepper. I'm sure you'll be in love with it the best sammies in the worls. I also put it in the fridge over night to make it run thru the slicer better.
     
  4. sam3

    sam3 Smoking Fanatic

    Looks good. Can't wait to see the final outcome!
     
  5. boykjo

    boykjo Sausage maker Staff Member Moderator Group Lead OTBS Member

    Was going to do the mustard but not in the mood............... Maybe the next one


    Me too

    Well here it is out of the smoker... Smoker ran steady at 233 degrees... 3.5  hrs to IT of 160.... Going in the 250 degree oven to finish to IT of 193.... foiling with some Moores marinade and some boiling water added to steam to 193

    [​IMG]
     
    Last edited: Mar 21, 2012
  6. s2k9k

    s2k9k AMNPS Test Group

    Looking good! Can't wait to see the slices!
     
  7. realtorterry

    realtorterry Master of the Pit OTBS Member SMF Premier Member

    [​IMG]
     
  8. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    [​IMG]

    Your pastrami looks good so far Joe. Now you should try corning your own beef. It's easy just like brining poultry. Just takes a little longer maybe 7-10 days. Believen me you won't buy another corned beef again.
     
  9. boykjo

    boykjo Sausage maker Staff Member Moderator Group Lead OTBS Member


    Yeah mark The next one I will corn myself

    Here it is out of the oven at IT of 194.... Its wrapped in foil resting... Theres nothing for dinner so i dont know if I am going to have a hot pastrami sammich or fridge it and slice it up tomorrow.on the Globe...

    [​IMG]

    Slices to come

    Joe
     
  10. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    Looks mighty tasty...JJ
     
  11. boykjo

    boykjo Sausage maker Staff Member Moderator Group Lead OTBS Member

    Completed the pastrami. Turned out very good. I was happy with the flavor for a store bought corned beef. I smoked it with hickory and had a good hickory flavor to the pastrami..

    In the slicer... my camera has been taking some really bad pictures lately........

    [​IMG]

    slicing it up on the globe

    [​IMG]

    [​IMG]

    AH... there we go. I cleaned my camera lens... looks like I had some fat/oil on my lens....

    plated with some Frenches horseradish mustard........... It was delicious

    [​IMG]

    Thanks for looking

    Joe

    Theres that plate again Gary  [​IMG]
     
  12. s2k9k

    s2k9k AMNPS Test Group

    That's some goooood lookin slices MMMMMmmmmmmmmmmm
     
  13. jrod62

    jrod62 Smoking Guru Group Lead OTBS Member

    That looks goooooooood ! :drool
     
  14. That makes me HUNGRY! Great job!!! [​IMG]
     
  15. sam3

    sam3 Smoking Fanatic

    Great looking plate! Thanks for the tuturial, looking to do something like this one day myself.
     
  16. That looks Delicious!! Nice slicer too!!
     

Share This Page