or Connect
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Beef › Chuckie and pastrami, together again
New Posts  All Forums:Forum Nav:

Chuckie and pastrami, together again

post #1 of 4
Thread Starter 

  Chuck roast, marinated overnight in chopped garlic; dried rosemary, oregano, basil, crushed fennel; cpb, old bay (I put that stuff in everything!); olive oil, brown mustard and red wine.

022611_1246.jpg

small, purchased corned beef.  Rinsed and rubbed with 2 Tbsp. brown mustard, 1 t old bay, 1/2 tsp. each paprika, onion powder, crushed fennel seeds (out of cardamom), and chachere's creole seasoning. If I'd had a bit of horseradish, I'd use it, too.

Into the smoker at 225; foiled after about 4-1/2 hours, at 160 IT - chuck, 170 IT- corned beef, In for another 2-/2-3 hours.

022611_1248.jpg

yup, finally some snow in our neck of the woods.  sharing the CSE with a breakfast fattie and some crumbled italian sausage

(for forluvosmoke's corn chowder)  I used 3 oz. pecan chips and 1 oz wine barrel chips.

022711_1242.jpg

pulling chuckie, then into the freezer for future pasta sauce

022711_1237.jpg

love to see that color.  It'll get some steaming in the oven and then slicing for sammies.

post #2 of 4

You have been a busy girl. The chuckie & the pastrami both look delicious. What's next?

post #3 of 4

Pastrami makes my mouth start to water. We're almost neighbors. I think I can smell the pastrami?

post #4 of 4

Looks great, this qview made me very hungrykewl.gif.

New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Beef
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Beef › Chuckie and pastrami, together again