Another pastrami?

Discussion in 'Beef' started by realtorterry, Mar 29, 2011.

  1. realtorterry

    realtorterry Master of the Pit OTBS Member SMF Premier Member

    So I decided I'd try a pastrami since the price was right & you all got my mouth watering for some all the time
     
  2. realtorterry

    realtorterry Master of the Pit OTBS Member SMF Premier Member

    Sorry guys I'm trying to post from tapatalk on my phone but it's not cooperating? Maybe I'm doing something wrong? But my pics are on my phone?
     
  3. realtorterry

    realtorterry Master of the Pit OTBS Member SMF Premier Member

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    I think I got it this should be what I bought

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    After the 6 hour soak

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    Rub dude style

    It's smoking now but I think it's stalling at 128. It barley 2 pounds so I was hoping it would smoke quickly but I'm having trouble just getting through the danger zone? My probes are right & it's been almost 3 hours??
     
  4. rbranstner

    rbranstner Smoking Guru OTBS Member

    Looking good. I just picked up two more today as well. I have 6 in the freezer right now. I can't wait  to make some.
     
  5. realtorterry

    realtorterry Master of the Pit OTBS Member SMF Premier Member

    I'm about ready to fire up the oven?? I know my gauge is calibrated & my probe? Just can't seem to get it going?? The TBS has been flowing very well so I would guess it's plenty smoked & I'm not about to let it go to waste after thinking about it all day? I'm really stumpped? Never really had to worry about the danger zone before? It usually goes right through?
     
  6. realtorterry

    realtorterry Master of the Pit OTBS Member SMF Premier Member

    Alright guys don't hate me but I calibarted two probes & even put one one the grate. They're all reading good yet I fast approaching 4 hours & I'm not about to get sick so sorry but I'm hungry so oven it is? Just can't figure this one out?
     
  7. beer-b-q

    beer-b-q Smoking Guru OTBS Member

    Looking Good...
     
  8. boykjo

    boykjo Sausage maker Staff Member Moderator Group Lead OTBS Member


    Hey guys, Does the 4hr rule apply here? This brisket is brined?
     
  9. smokinal

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

    The 40-140 rule does not apply, the meat has been cured. To be on the safe side on all large cuts of meat don't put the probe in until 3 or 4 hours into the smoke. However with cured meat you don't have to worry.
     
    Last edited: Mar 30, 2011
  10. realtorterry

    realtorterry Master of the Pit OTBS Member SMF Premier Member

    Well I completely forgot about the brine so it did end up in the oven where it soared up? Still not sure what was going on there or if it was just stalling? Either way there was still plenty of smoke on it!

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    I think next time I will use just garlic & a ton of cbp. Not a big fan of the picking spices!

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    Sorry about the poor quality pics. Tried using all tapatalk to post.
     
  11. bearcarver

    bearcarver Smoking Guru OTBS Member

    What Al said, Terry.
    That's a might low for a stall though.

    Ended up looking good from here!

    Bear
     
  12. smokinal

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

    Glad it worked out for you. I don't care for the pickling spices much either. EVOO & CBP is all I use most of the time.
     
  13. rbranstner

    rbranstner Smoking Guru OTBS Member

    Looks great. Do you guys ever use the little packet of spices that comes with the brisket? I think I used that last time instead of pickling spice. I'm debating what to do this time. I'm just not sure if I will like the pickling spice or not. I guess I should do two and try one each way. Ok problem  solved.
     

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