Pastrami Saturday

Discussion in 'Beef' started by redheelerdog, Feb 18, 2012.

  1. redheelerdog

    redheelerdog Master of the Pit SMF Premier Member

    Bought a bunch of really nice flat pieces a couple of weeks ago, brined them for 10 days, pulled and rinsed, dryed them and coated with fresh ground black pepper.

    Smoked them starting last night at 9:30PM, smoked through the night, checked them twice at 3:30AM and then at 6:00AM, the MES and AMPS performed flawlessly.

    Used hickory on these, foiled them at an IT of 170F and brought them all to an IT of 190F, total smoke time: 16hrs.

    Used my new Maverick ET-732 RF temperature transmitter - that thing is awesome!

    Turned out fantastic, made a dinner Ruben sandwich and vac packed the rest.

    Thanks for looking!

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  2. adiochiro3

    adiochiro3 Master of the Pit OTBS Member

    Awesome!  [​IMG]   Pastrami is certainly on my soon-to-do-list!!!  Those Reubins look great!
     
  3. sprky

    sprky Master of the Pit OTBS Member

    [​IMG]  I love a good Ruben, and yours[​IMG]
     
  4. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Very nice! The Reuben looks delicious!
     
  5. redheelerdog

    redheelerdog Master of the Pit SMF Premier Member

    Just got my new Weston slicer, pulled the vac packed pastramis out of the freezer and sliced them up.

    Man alive! I love the thin sliced sandwiches!

    We rubened again for dinner!

    My 15 year old boy is a guard on the football team, he's about 5' 10" and 200lbs. All he was doing was moaning and stuffing ruben in his face!

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  6. s2k9k

    s2k9k AMNPS Test Group

    That's some good lookin strami!!!
     
  7. That looks mighty good!! I need to make my own pastrami, picked up 1/2 a pound at meijer last week and at $10.99 a lb...it aint cheap.
     
  8. davidhef88

    davidhef88 Master of the Pit OTBS Member

    That looks absolutely fantastic. Putting it on my to do list.
     
  9. venture

    venture Smoking Guru OTBS Member

    Looks great!

    We slice most of ours thin for sandwiches and vac pack for quick and easy meals out of the freezer. We usually gently warm those with a broth or an au jus.

    Some we like to slice thicker for a dinner service.  Those we steam when they come out of the freezer.

    Good luck and good smoking.
     
  10. rdknb

    rdknb Master of the Pit OTBS Member SMF Premier Member

    That looks so good, well done
     

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