'strami day is here

Discussion in 'Beef' started by gruelurks, Sep 20, 2009.

  1. gruelurks

    gruelurks Smoking Fanatic

    After watching everyone else make it for the past couple months, I decided to give it a go. I bought a 4# Grobbel corned beef brisket and set it in some ice water overnight, changing the water every 2-3 hours.
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    After a nice 14 hour soak, I took a few ideas from the many rubs I saw in other threads and used the following:
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    Rubbed and ready to go, I actually wrapped them in plastic wrap for a few hours while I ran some errands.

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    In to the MES they go at 225, along with tonight's dinner of spare ribs.

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    I'll post more when they get done later tonight.
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  2. morkdach

    morkdach Master of the Pit OTBS Member

    looks good will be waiting to see how it comes out
     
  3. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    Now thats what I call dinner Ribs with a side of Pastrami. Life doesn't get much better where ever you live GrueLurks. You sure don't spare the $ with your spices do you. All are high dollar but very good.
     
  4. fire it up

    fire it up Smoking Guru OTBS Member

    Lookin good so far, looks like you had a good assortment of rub ingredients, and one happy smoker as well.
     
  5. old poi dog

    old poi dog Master of the Pit OTBS Member

    Everything looks great! I'm sure the end product will be great as well. [​IMG]
     
  6. gruelurks

    gruelurks Smoking Fanatic

    Thanks. The spices really didn't cost that much, though I wish the local grocer had a better selection. I've been on the hunt for a good spice store but they are hard to come by without traveling some.

    I just cut up some of the rib tips, sauced 'em in some Jack Daniels BBQ sauce and put them back in the smoker in a small cake pan. Ribs just got foiled and I shuffled the 'strami's to the top rack and flipped them.

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  7. That looks good. I am going to be firing up my smoker tomorrow too, and pastrami is on the list along with a few others.
     
  8. beer-b-q

    beer-b-q Smoking Guru OTBS Member

  9. gruelurks

    gruelurks Smoking Fanatic

    The 'strami's just hit 165 +/- a bit ago, so they got foiled and toweled to the cooler. The ribs came out of the foil almost falling apart, I just sauced them up and put them back in for another 1/2 hour to firm them up a bit.

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  10. alx

    alx Master of the Pit OTBS Member

    Looking good.Please show the final cut pieces.I love that....[​IMG]
     
  11. bob the noob

    bob the noob Smoke Blower

    I see you're in Oakland County, you should try Butcher-Packer in the Eastern Market area. They have a large selection and have a LOT of meat processing equipment and materials. Call for their hours, I think they're only open M-F now but some time in October they have Saturday hours.
     
  12. gruelurks

    gruelurks Smoking Fanatic

    Ironically, I saw a couple of their ads on Craigslist recently advertising slicers and other restaurant equipment. I don't get down to Eastern Market that often, let alone on a weekday, though I wish I could. I saw that Rafeal Spice Company closed doors down there, I had shopped there a few times in the past. I love Supino's Pizza down there too, one of the best NY styles of pizza outside of NY IMO.

    I'm currently trying to get my foot in the door at Restaurant Depot over in Troy via a charity. :)
     
  13. gruelurks

    gruelurks Smoking Fanatic

    After sitting in the cooler for 2 hours, I sliced them up for lunch this week. Just need to grab some fresh rye bread on the way to work tomorrow and me and a few select co-workers will be some happy 'strami eating fools. One thing I learned from this was that it is best to make sure there are no whole peppercorns left un-ground in your final rub. There were a few that slipped by and made for an unexpected surprise during my sampling. Today's smoke was brought to you by SMF, the letter Q and Flying Dogs "Snake Dog IPA". [​IMG]

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  14. ronp

    ronp Smoking Guru OTBS Member SMF Premier Member

    Super nice job, man, rye bread and spicy mustard or horseradish or both is in order.[​IMG]
     
  15. old poi dog

    old poi dog Master of the Pit OTBS Member

    Great ribs and....... pastrami! Your select friends will be in for a treat!! [​IMG]
     
  16. alx

    alx Master of the Pit OTBS Member

    Thanks for the pastrami fix.Looks awesome.


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  17. gruelurks

    gruelurks Smoking Fanatic

    I brought it to work for lunch today, and it was devoured in 1/2 hour by a 1/2 dozen of us. Beefsteak rye and Gulden spicy brown was all I gave to eat it with. We steamed it up in the microwave between a couple paper plates and some water on it. Tasty stuff!
     

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