Pastrami 5/14/15

Discussion in 'Beef' started by tropics, May 19, 2015.

  1. tropics

    tropics Smoking Guru SMF Premier Member ★ Lifetime Premier ★

    Sorry about the late post,2 different species of fish season coming up. Busy tying rigs.

    This Pastrami was a Corn Beef soaked for 30 +hrs..It was the saltiest Pastrami I ever made,not happy with the cut.I did have the heat get away at one point probably 20 min.,super thick bark was the outcome of that.Lets look at some pics.

    Beef applied mustard


    My Rub


    better shot


    Charcoal Royal Oak starter chimney 


    Bottom vent part closed


    The ash pot was how the heat got away it was not all the way in.

    I pulled the mini and damped the kettle.Regained control


    Temp at the end was nice 


    Rested a little should have waited longer still hot. Boss wanted to eat.


    Another shot


    Can;t have just meat so a Ham Grenade for each of us


    Steamed the Pastrami for Reuben the following day That took the salt out


    Missed taking the plated sorry.

    Thanks for looking.
     
  2. rmmurray

    rmmurray Master of the Pit

    I give you a point for a good Ruben shot! I'm a sucker for a Reuben sandwich. Pastrami still looks good. Nice job Tropics!
    -Ryan
     
  3. tropics

    tropics Smoking Guru SMF Premier Member ★ Lifetime Premier ★

    Ryan I have been so busy I did not get half the pics I should have.I have 3 more cooks to post [​IMG]
     
  4. rmmurray

    rmmurray Master of the Pit

    Tying rigs is hard work, but I guess somebody has to do it 😉. Maybe one day I'll start a thread on how to tie a Carolina rig for you. Good luck with the upcoming seasons.
     
  5. doing a pastrami tomorrow 

    and let me know if you need a fishing buddy 
     
  6. tropics

    tropics Smoking Guru SMF Premier Member ★ Lifetime Premier ★

    Fluke and SeaBass opening next week.I will PM u
     

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