Florida pastrami came out beautifully

Discussion in 'Beef' started by micmike, Mar 20, 2011.

  1. micmike

    micmike Smoke Blower

  2. justpassingthru

    justpassingthru Smoking Fanatic OTBS Member

    It looks good, do you have any sammie pics, I like to see all the different ways people prepare them, ...I learned something yesterday, instead of mayo and mustard we tried Ranch dressing, we really liked it.

  3. boykjo

    boykjo Sausage maker Staff Member Moderator Group Lead OTBS Member

    nice color......[​IMG]
  4. smokinal

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

    What was the IT when you pulled it off. That's the thickest corned beef I've ever seen. The timeline just doesn't seem right to me.
    Last edited: Mar 21, 2011
  5. micmike

    micmike Smoke Blower

    Al, it went on at noon and off at 5p.

    Temps ran at 210-230, and internal was 170 when I took it off.

    Got a nice bark on it  too.
  6. Looks really good. Was it tender even with those thick slices?
  7. micmike

    micmike Smoke Blower

    We thinned 'em out with the serrated blade. I wish I had a slicer!


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