Was going to do a Turkey today, but couldn't find a reasonably prices thawed one so a Chuckie it is. Had a Corned Beef Brisket in the freezer so why not add it to the mix and make some Pastrami! Rub on the Chuckie is salt, black pepper, garlic (NWDaves smoked and dehydrated), onion powder, paprika, and some onion flakes. Using a mix of Hickory and Alder for smoke.
Chuckie dressed up and ready for an evening in the fridge.
After a night in the fridge with his cousin corned beef, Chuckie, and Brisket are ready for the smoker.
Ok something is completly wrong here.. 6 hours in and both pieces of meat are in a stall, and staying within 1 degree of each other.
More to come!
Edited by dnvrdv - 8/7/11 at 3:56pm