Ha Ha!That looks absolutely phenomenal! I really appreciate the details and pictures, let me know if the next door neighbors house goes up for sale!
Thanks a lot John!
Amazing pastrami Al, cool deal your getting that new Lang figured out.
I LOVE Rubens - My favorite!
Thank you my friend!!
Al.....too bad you are not liking your Lang!!!
GREAT looking pastrami and sammies!!! That rye bread looks like a killer!!
Points brother!!
The smoker was running between 260-275 all the time.
That looks superb!! 2 questions though, what temp were you cooking at? It looks like 275 or so from the thermometers in the pics? And what was the temperature you pulled it at? You said it was at 180 at 4 hours but not what it was at the end.
Thanks again. I am wondering because I have a couple pieces curing in the fridge now!!
Thanks
Thank-you my friend!
It seems somehow wrong that I'm craving a Reuben and a Corona at 0645 on a Wednesday. VERY nice!!!
Thanks Pete!
All I can say is "WOW, Al" That looks perfect from start to finish, and the home made bread is the icing on the cake so to speak.
Thank you sir, it goes in the smoker in the morning. The fry test was good now in pepper.
The smoker was running between 260-275 all the time.
On my WSM I would have kept it at around 225, but the Lang just wanted to settle in at a higher temp.
I pulled it out at 195, I started checking it at 190 for probe tenderness, & it was good at 195.
Good luck with your pastrami.
Al
Ha Ha!
OK...Couldn't take it anymore. Brisket flat trimmed and in the brine Monday evening.
So I got a beautiful smoked pastrami, good bark, good color, good texture and pull but woha way too salty!! The test fry was a touch salty but not bad. What did I do wrong? Should I soak in water overnight next time? Lessen the brine time? And any suggestions on what to make with really salty pastrami I got a couple pounds?? lol
Thank you sir, it goes in the smoker in the morning. The fry test was good now in pepper.