Pastrami 7/2/15 in the mini

Discussion in 'Beef' started by tropics, Jul 7, 2015.

  1. tropics

    tropics Smoking Guru SMF Premier Member ★ Lifetime Premier ★

    Finally some time thanks to the weather man,cancelled doing some cement work.

    Soaked a 3# Corned beef flat for a day,changing water and rinsing 3 or 4 times.


    I used my rub.


    No mustard or oil dry


    preheated smoker to 220*


    No spritzing or foil smoked 9 hrs. Pulled it 



    Sliced sorry dear wife grabbed it and put it away.I was lucky to get this shot.


    Thanks for looking Richie
     
  2. driedstick

    driedstick Smoking Guru OTBS Member SMF Premier Member

    Dang it man that looks awesome, Nice job - what IT did you pull it at??

    A full smoker is a happy smoker

    DS
     
  3. tropics

    tropics Smoking Guru SMF Premier Member ★ Lifetime Premier ★

    IT was 196* but Tooth Pick went in like a knife in hot butter,I was a fraid it was going to be dry.Fear ended when I cut it.

    Richie
     
  4. crankybuzzard

    crankybuzzard Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Fork tender for sure!  Great work on that.  BTW, my mouth is still watering.  Bought a flat last night just to make this, goes in the brine tomorrow!
     
  5. tropics

    tropics Smoking Guru SMF Premier Member ★ Lifetime Premier ★

    CB Good Luck I have not brined my own,just store bought I de salt

    Richie
     
  6. tropics

    tropics Smoking Guru SMF Premier Member ★ Lifetime Premier ★

  7. crankybuzzard

    crankybuzzard Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    It's really easy to make at home. The main issue lately is the price of brisket!

    I love Reuben's!
     

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