pulled pork and pastrami

Discussion in 'General Discussion' started by jtupper, Jul 13, 2013.

  1. jtupper

    jtupper Fire Starter

    Got a catering event tomorrow for the GF's parent's anniversary. smoker is fired up with two pork butts and a rump pastrami
     
    Last edited: Jul 14, 2013
  2. jtupper

    jtupper Fire Starter

    just added a smoked turkey to the equation for coworker. looks like it's gonna be a day full of smoke for me. I'll get some pictures later on of that delicious meat you all crave!
     
  3. kathrynn

    kathrynn Smoking Guru OTBS Member

    Sounds like smoking heaven to me!  Show your q-views!  [​IMG]

    Kat
     
  4. I'm in[​IMG]

    Happy smoken.

    David
     
  5. jtupper

    jtupper Fire Starter

    Well I finally got my mobile picture situation figured out. apparently you can't upload pics from Firefox mobile for some reason. I switched back over to the Internet app that comes stock on the galaxys3 and I can upload. Anyways here are some smoking shots...

    PORK SHOULDERS AT 122°F and PASTRAMI 2 HRS IN

    TURKEY ABOUT AN HOUR IN
     
    Last edited: Jul 14, 2013
  6. kathrynn

    kathrynn Smoking Guru OTBS Member

    Great!  I am glad you that that prob fixed!

    Foods are looking wonderful!  Keep it up!

    Kat
     
  7. s2k9k

    s2k9k AMNPS Test Group

    Everything's looking Good!!!
    Tell us more about that pastrami!
     
  8. jtupper

    jtupper Fire Starter

    Pretty simple really. Went with a different cut this time though as brisket is usually too big and cost too much for what I need. This is just a little rump roast as it has lest fat and is way cheaper than the brisket. I've also done eye of around but injecting is necessary if the meat is over 2" thick. I use pop's brine on the forum here with a few tweaks. Basically here is the recipe:

    1gallon water
    1c salt
    1c brown sugar
    1c sugar
    2tbl pickling spice
    5-10 black peppercorns
    1 Heaping Tbl Cure #1

    Brine for 5-7 days fully submerged. If more than 2" thick inject until weight is increased by 10%

    After that I rinse the beef and soak in clean water for 30 min. Then I dry with paper towel and rub with equal parts coriander and black pepper. The smoke low and slow until around 190° and feels like butter when inserting a thermometer.

    FWIW these things can take a lot of smoke. Feel free to lay it on thick and for a long time. I try to smoke pastrami at 220° to keep it in the fire for a while. Here is one I did last week from a brisket flat
     
    Last edited: Jul 14, 2013
  9. jtupper

    jtupper Fire Starter

    FORGOT ONE THING..... 1 HEAPING TBL CURING SALT #1 PER GALLON! sorry
     
  10. s2k9k

    s2k9k AMNPS Test Group

    Yea don't forget that!
     
  11. jtupper

    jtupper Fire Starter

    Turkey is done!
     
  12. jtupper

    jtupper Fire Starter

    everything else getting close! Pork is setting at 151° and the pastrami at 160°
     
  13. jtupper

    jtupper Fire Starter

    Pastrami is done and in the cooler. Now we are just waiting on pork..... Setting at 175 now so 25 more to go. I'm off to work so more picture tomorrow
     
    Last edited: Jul 14, 2013
  14. jtupper

    jtupper Fire Starter

    Day 2 and day of the party..... Things are moving fast around here. Nothing like crunch time when catering.

    First of all since you have all been patient, here is how the pork turned out...

    Absolutely Perfect!!!

    For today's activities we have some mustard glazed chicken thighs working

    And the beans are in the oven


    After those are both done it's twice baked casserole and transporting everything. I'll update when we get set up.
     
  15. [​IMG]

    WOW! All looks great! Nothing better than a full smoker.

    Happy smoken.

    David
     
  16. Yep, nothing beats a full smoker. 

    Looks good, keep up the Good Work

    [​IMG]
     

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