Just some more random beef

Discussion in 'Beef' started by s2k9k, May 31, 2013.

  1. s2k9k

    s2k9k AMNPS Test Group

    A week and a half ago I trimmed up 2 whole sirloins, 1 was 11lbs the other 9lbs, the smaller one is from a friend at work. I got 2 nice pieces off each with a few small leftovers. I smoked my leftovers last weekend and gave the other piece to my friend and told him to throw it on his grill. Anyway the 4 nice pieces went into a brine/cure 10 days ago and came out tonight. I cut back on the salt in my brine hoping I wouldn't have to do a cold soak today and it worked! I did a fry test on all 4 pieces and they were great, the salt was just right! So i didn't have to soak so I could get right to the rub. I used JJ's pastrami rub and as Eric would say "I gave them rub until they just wouldn't take rub anymore"! They are wrapped up and resting in the fridge until tomorrow morning when they will transform into pastrami!

    Close up of the rub:

    A local grocer has chuckies on sale for $2.99/lb so I went and picked up 3 of them, rubbed them with some montreal steak seasoning:

    While I was getting the chuckies this caught my eye, it said on the label "country style beef ribs" I've never smoked beef ribs and this looked good so I grabbed it. Not sure what it really is, there are no bones, but it should make a nice snack around lunch time:

    Everything is going in the GOSM in the morning. See Ya'll tomorrow.............................
  2. woodcutter

    woodcutter Master of the Pit OTBS Member

    I never had those either but they look like they are marbled nice.
  3. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    Looks great Dave. I am pretty proud of that Rub, glad you enjoy it too...JJ
  4. s2k9k

    s2k9k AMNPS Test Group

    Yes I do! It's my goto for pastrami! I use whole peppercorns, coriander and juniper and roast it all then grind to the coarseness I like. The mustard and thyme add just a little extra that really works!
  5. s2k9k

    s2k9k AMNPS Test Group

    Yes they have a nice marbling, especially from a side view, should render out nice and be a very tender juicy lunchtime snack! Oh yea, just a light dusting of SPOG to bring out the natural flavor of the beef!
  6. kathrynn

    kathrynn Smoking Guru OTBS Member

    Cant wait to see the final q-views!!!!

  7. seenred

    seenred Smoking Guru Group Lead OTBS Member

    Nice, Dave!  Looking forward to seeing this one.

  8. s2k9k

    s2k9k AMNPS Test Group

    Well I finally got everything done. Whew!
    So these little things the store called "country style beef ribs" I think were just trimmings from the chuck roasts they had on sale. They tasted just like the chuckies I smoked and had the same texture. I ate one for lunch yesterday and it was good but I wasn't really impressed so the other two went in with the chuckies. Here they are after smoking:

    The chuckies came out real good. I smoked them for 5 hours and then (Please nobody shoot me) put them in the crock pot with some beef broth for another 5 hours. I love pot roast and I want it very moist wet and just fall apart tender. I have tried smoking chuckies before and just can't get them moist and wet, tender yes, but just not that moistness like a pot roast in the crock pot. So by smoking them for 5 hours I get that nice smoky flavor in a tender moist pot roast. I have done this a few times in the past and it always comes out perfect. I also put some taters and carrots in the crock and had a Great dinner last night. Anyway here they are right off the smoker:

    After I pull them out of the crock pot I just shred them like pulled pork so I can vac/seal some for later:

    OK on to the pastrami. This was one of the weirdest things I've ever had happen with my smoker. I was planning on a wet to dry chamber smoke and I didn't want to foil because anytime I have foiled pastrami I get a lot of juices in the foil and the meat has been a little dry. I figured by going with the dry chamber it would lock all the juice in, and it did.....until......
    I went with water in a pan for 3 hours at 210* to get some good smoke penetration and then dumped the water. I was figuring on these going about 6 hours since the biggest one was was only 4.25lbs, but oh no........ At 3 hours the IT was around 110* so I thought I was right on track. At 5 hours about 115*.......6 hours about 120....and that's when it started....the stall! I got tired of checking them so I stuck my Mav's meat probe in the hottest one so I could monitor it. At 8 hours it had crept up to 130*. I was getting nervous now, I didn't want them to dry out but I knew I couldn't pull them out or I would have very rare sliced pastrami. My target was no more than 150* but I didn't think I would ever get there. At 10 hours it was 138* and moving slowly. I had slowly bumped the chamber temp up from 210* to about 240* during this whole time, I didn't want to go too high and risk drying the meat out. At 12 1/2 hours it finally made it to 145* so I pulled them out. When I did I probed each one and the thickest one was only 129*. Again i don't want rare pastrami and since this piece was one my friend brought me I didn't want to give it back to him like that. I didn't want to put them back in the smoker and wait another 3 or 4 hours so I did what I didn't want to. I foiled them and put them in the oven at 230* and in 45 minutes the 129* piece went to 145* so out they came. I opened the foil a little just to let some heat out because I didn't want them to keep cooking (my original plan was to just give them a towel tent to cool) and just what I didn't want to see, juices in the foil. Now I'm getting scared, I really don't want dry pastrami! So after cooling for about 30 minutes I stuck them in the fridge, I want them to cool as fast as they can before all the juice runs out.
    I had never experienced a stall like that, especially with lean beef. I've made quite a few pastrami and have never had this happen. I couldn't believe it! The thick one was only 3.35lbs and after 12 1/2 hours it was only 129*!?!?!? I know my chamber temps were right on because I checked them with 2 Mav's and I can just tell the temp by where I set the valves to. And the chuckies cooked just fine, they were around 150* at 5 hours! Yea this one just baffled me!

    Here they are right out of the smoker before I had to foil them:

    So anyway, I wondered all night if they were going to be dry and the only way to tell was to slice them. So this was a great chance to try out my brand new slicer I just got last week:

    The slicer works Great and the pastrami came out pretty good! To my surprize it is very moist! But it still makes me wonder how it would have been if I hadn't of foiled it? Just a good reason to try it again!

    This pan is for my friend, I think he will be pleased:

    Here's what I have for myself:

    Close up:

    And all sealed up waiting on future consumption:

    Thanks for looking! And if anyone has any thoughts on why this could have stalled so long I would love to hear them because I am baffled!!!
  9. woodcutter

    woodcutter Master of the Pit OTBS Member

    Nice haul!
  10. s2k9k

    s2k9k AMNPS Test Group

    Thanks Todd!!
  11. oldschoolbbq

    oldschoolbbq Smoking Guru OTBS Member

    Great Todd, looks really good.

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