Pastrami and Abts

[walking dude]

here is the corned beef that i soaked for bout 36 hours, changing water every 2 hours or so............

my own rub.......

and the tbs arolling

the abts will be coming along later

 

[walking dude]

2 hours in.........internal at 144

not taking as long as i thought it was going too

 

[minn.bill]

lookin good dude .ive never had pastrami before ,might have to find some somewhere to see if its something id like to make

 

[walking dude]

bill.......the pastrami that i have had before.......deli's and such.......was too dry for me........but momma loves it.......hopefully this won't be as dry as past experiences have proven.........plus, for tonites supper, it will be done as french dips........which should help the moisture end of it

 

[walking dude]

at the moment, it must be doing it's stall...........in a hour, internal has only gone up 8 degrees...........sitting at 152 atm

 

[desertlites]

looking good dude-gumbo q view will be along when close to done-all day thang.

 

[walking dude]

kewl bob..........did you take a pic of the chicken with a can of beer stuffed up its arse when i finished?

 

[fireguy]

Looks good Dude... I have a corned beef in the freezer and have been itching to try smoking it.... any advice other than soaking???

 

[walking dude]

not really guy...........my first attempt.........i pulled it at 160.......its resting, getting to room temp, then refridge to firm up to slice into deli thin slices

just put the abts on

 

[fireguy]

Dude let me know how it taste and any other suggestions you might come up with after you get your eat on. thanks

 

[walking dude]

no problem.........with PLENTY of q-view to come, yum

 

[walking dude]

okay..........lets finish this thread up............

let the pastrami sit till room temp.........than refridged so it would firm up

here it is cut in half.........looks WONDERFUL, and the rub was excellent

another shot, with some of it sliced up.........we are going to use rye bread with swiss........unfortunatly no sour kraut in the house.........

this "pastrami" was VERY moist, not like the dry stuff that momma normally brings home.........

and the finished up abts.........1.5 hours @250.....with the bacon pre-cooked abit, so i know it will crisp up in the smoker

and the plated up sandwiches

the au juis it from the cornedbeef, with some leftover au juis from aways back........and some boston butt drippings.........man was it great

fireguy.........i would DEFF. try this...........prob. one of the best sandwiches i have EVERY had

 

[cowgirl]

MMmmm deud! Looks great!

 

[smokin' joe]

Nice job WD, I knew you were gonna love it!!!

 

[minn.bill]

dude? you said you soaked it for 36 hrs, i dont get it is corned beef that salty ? if it is why ?what would you do with it if you werent doing this?im cornfused.bring me some when you come visit me in south dak. this summer.

 

[walking dude]

not sure bill.........but researched making paster-rini here.........and everyone was soaking theirs.........so i did mine..........just call me a lemming...........LOLOL

 

[desertlites]

finished product looks good dude

 

[walking dude]

hey bob........congrats on your 1k post

 

[desertlites]

wow thanks didn't notice.things seem to be picking up again?