Smoked turkey breast pastrami - first try

[edward36]

Hey folks,

Tried today to smoke some pastrami... Down here they do not sell skin-on turkey breasts, so I had to improvise. Got it skinless and boneless, brined overnight in 1/2 cup salt, 1 cup brown sugar, few smashed garlic cloves and scallions (white parts). No curing, just spice rub sprinkled over before smoking. 

Smoked on 225F for about 4 hours, took it off on IT 160F, 40 min rest wrapped in foil.

Here's the result. Loved the way it turned out!

IMG_0290_2.jpg

• edward36
• Apr 26, 2014

IMG_0291_2.jpg

• edward36
• Apr 26, 2014

 

[leah elisheva]

Hi Ed!

That looks and sounds just fantastic! (Got your newsletter today too and that is of course exquisite looking).

Your pieces are really postcard or calendar worthy, and yet it was the garlic and scallion mention, which grabbed me! That sounds amazing!

Happy weekend!

Great job!

Cheers! - Leah

 

[edward36]

 
Hi Ed!

That looks and sounds just fantastic! (Got your newsletter today too and that is of course exquisite looking).

Your pieces are really postcard or calendar worthy, and yet it was the garlic and scallion mention, which grabbed me! That sounds amazing!

Happy weekend!

Great job!

Cheers! - Leah

Thank you so much! 

I always use garlic and scallions in my brines. And if the brines are boiled, then also bay leaves, allspice, black peppercorns, cumin seeds - all that can get me the aroma I am after. Also fresh ginger can work magic, too!

Happy weekend to you as well!

Ed