Well as of a couple weeks ago I had no idea what a Pastrami was, couldn't even spell (pastrami.) . I don't think I ever even tasted any.Guess I've lived a sheltered life out here in the sticks. I've had corned beef before and loved it. so after reading all the great threads on here and drooling over the Q's I figured I'd give it a go.
This site and the people on this site are the greatest. Look and you shall find. Ask and you shall get answers. I now have had my first taste of the goodness !!.
Last week I bought a 3 lb CCB point and a 5 lb flat at Wally World for this venture. Here be da details.
Soaked the CCB's for 8 hrs in water. 5 water changes.
Rubbed heavy with a mix of course black pepper, Old Bay, garlic and onion power and the little packs of bird seed that came with the CCB's. I didn't have any EVOO to coat with so I just used cooking oil. Wrapped in plastic and refrigerated over night.
Into the smoker with cherry wood @ 230.
My plan was to smoke to 165. Foil, then pull @ 190- 2 or so. rest for a few hrs.in a cooled then into the fridge overnight for slicing the next day. Started raining so I had to finish in the oven after foiling.
(Point ) smoked to 165 @ 230. 7 hrs.
Foiled,finished in oven@240, pulled @ 193 2hr.
total time 9 hrs.
(Flat.) smoked to 165 @230 9 hrs
Foiled,finished in oven @240. pulled @ 192 4 hrs
total time 13 hrs. I didn't think this thing was ever gonna get done!!!!
I have no idea if mine turned out the way their suppose to, but all I know is IT WAS KICK A$$ GOOD! I'm amazed.
Thanks for all the help and for looking. Hope you enjoy the Q's as much as I am enjoying my newly found love for this stuff!!
Ready for the smoke
I thought they were close to foil time. Ya right, talk about a stall !!
while this point was resting in the cooler. I was looking and droolin over Alelover's pastrami Q's..I couldn't take it any longer. I broke down and violated this one with a dull knife for a couple quick sammys. My first taste!! WOW
The sammys were just there a minute ago?
The point sliced up this morning.
The flat this morning after chillin overnight. It goin in the freezer.