Todays Smoke with the big tub of rub

Discussion in 'Beef' started by deejaydebi, Jun 23, 2007.

  1. deejaydebi

    deejaydebi Smoking Guru

    Well as most of you know I made a 6 fold batch of Jeffs naked rib rub last night and ground up some beef for Curleys Beef Bacon.

    This morning I rubbed up 3 racks of ribs 2 fattys and some ring bolgna I made last weekend in Jeff's rub.

    Also have two briskets I split into flats and points, brined for a week, rubbed for 3 days for Italian deli style pastrami. and it's going on the smoker as well.

    Smoking with Hickory and Mesquite and a little apple at about 230°F to 250°F

    Here's the intial pix:
  2. mossymo

    mossymo Master of the Pit OTBS Member SMF Premier Member

    That sounds like a full menu and a full smoker !!! Be sure and let us know how it all turns out. Today, I am making my first fatty.....
  3. wvsmokeman

    wvsmokeman Smoking Fanatic OTBS Member

    That made me hungry and I just ate!! [​IMG] Good looking grub Debi.
  4. ultramag

    ultramag SMF Events Planning Committee

    That's a bunch of grub Debi. Glad to see I'm not going overboard today by myself. Looking forward to the finish pics.
  5. deejaydebi

    deejaydebi Smoking Guru

    Jessie says I always go over board but I'm bring the ribs to my sister tomorrow for lunch. Got a game tonight so it's gonna be a close one!

    Fattys done and bolgna - left the fattys plain except for the rub no stuffing tonight. Really enjoyed the bolgna! Gotta have snacks ya know!
  6. calismoker

    calismoker Fire Starter

    Deb, when you smoke you smoke big. I am sure it is going to be fabulous.

    You said you brined the brisket for a week. How big of difference does it make to bringe for that long?

    Looking forward to the photos when finished.

  7. deejaydebi

    deejaydebi Smoking Guru

    oops forgit to post the pix ...

    Ribs wrapped, Bologna done and fattys done ... Bacon makin' ... Whew!
  8. ron50

    ron50 Master of the Pit OTBS Member SMF Premier Member

    You sure know how to load that smoker. it all looks good, Im gaining weight here just looking at the pics.
  9. deejaydebi

    deejaydebi Smoking Guru

    Fred -

    For pastrami you need to brine for a week not like a chicken or turkey that only takes overnight. It almost becomes something between ham and beef. I do a wet cure but Smoked does a dry cure.

    I'm actuall going to do a pastrami tutorial when I'm done. There seems to be some renewed interest. I love this stuff! I'll bet 9 out of 10 of my briskets are turned it pastrami!
  10. smokincowboy

    smokincowboy Smoking Fanatic OTBS Member

    You go girl thats some good looking grub
  11. watery eyes

    watery eyes Smoking Fanatic OTBS Member

    Darn nice smoke Debi.... [​IMG]
  12. I think Deb is my new hero!!! BTW, Happy Anniversary, right?
  13. skeeter

    skeeter Smoke Blower OTBS Member

    Your killin me here Debi, this toast and coffee just ain't cuttin it. Doin a chicken next week, and ordered 3 racks of ribs for the 14th of July so I get the freinds off my back. I'll feed em Que and they will leave me alone......I hope. ENJOY
  14. hawgheaven

    hawgheaven Master of the Pit OTBS Member

    Looks awesome Deb... Yummy! [​IMG]
  15. hillbillysmoker

    hillbillysmoker Master of the Pit OTBS Member

    There is no such thing as going over board when smoking. It is just a time investment for the future when you have less time. WTG Debi. Everything looks awesome.
  16. deejaydebi

    deejaydebi Smoking Guru

    Fred -

    I redid my pastrami page with new pix and a bit more explanation. Hope it clears things up a bit. Maybe I should have Coley do the verbage he's so good at it!

    Lee -

    Yep Nineth anniversary! Thanks. After spoiling my ribs Wednesday it almost wasn't! I am really bad at remembering dates so I picked a number I might be able to remember 6-19-1999. June is also Jessie's birthday which is 6-9. I am so bad! [​IMG]

    Gotta go slice a ton of pastrami for everyones lunch at work tommorrow!
  17. calismoker

    calismoker Fire Starter

    Deb, thanks for the link that looks great. I will try this soon. I really like pastrami. How did the smoke turn out?

  18. deejaydebi

    deejaydebi Smoking Guru

    Pastrami is sliced - about 10 lbs worth according to the bathroom scale. Two tubs full sliced a little thick for the boys at work and all two of us girls!

    Just put the beef bacon flat into the smoker before I started slicing. Looks like a few air pockets in there but we'll see how it goes. It may have been a bit to lean there wasn't much fat. Still very curious how this will taste. I only made 7 lbs from the 25 lb mix package so I'll see if I need to make adjustments as I go.
  19. smokin for life

    smokin for life Smoking Fanatic OTBS Member

    Debi everything looks soooo good, I wasn't able to smoke this weekend. But I'm getting ready for next weekend. One question, what knid of bacon are you making, and just how do you make it? I'm just looking for new things to smoke. I love the looks of your ribs....... yummy
  20. deejaydebi

    deejaydebi Smoking Guru

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