Pastrami 5/14/15

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tropics

Epic Pitmaster
Original poster
OTBS Member
★ Lifetime Premier ★
Jun 25, 2014
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Attleboro,Ma
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.
 
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
 
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
Ryan I have been so busy I did not get half the pics I should have.I have 3 more cooks to post 
wife.gif
 
Ryan I have been so busy I did not get half the pics I should have.I have 3 more cooks to post :wife:
Tying rigs is hard work, but I guess somebody has to do it [emoji]128521[/emoji]. Maybe one day I'll start a thread on how to tie a Carolina rig for you. Good luck with the upcoming seasons.
 
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