Pastrami extraordinaire ! w / QViews 1/08/2012

hoity toit

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New Braunfels, TX . in the beautiful Texas Hill Co

• Jan 8, 2012

• #1

Fast forward to day 8 of the New Year. Brined 8 days then Smoked using the AMPS (thanks Todd) 14 hrs using hickory and oak whisky barell.

Big Al helped me with his method/recipe on this one and it came out fantastic. I could not be more pleased. Special thank you to him.

Ok Here are the pictures :

Cut in half, then turned and sliced across the grain.

Nice color and sheen, I can see how the cure worked its magic. !

Making 1 pound paks

Now come cleaning up all the mess I made. I am getting thirsty too. 

Enjoy!

Dexter G

 

Last edited: Jan 8, 2012

rbranstner

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• Jan 8, 2012

• #2

You gotta love some good pastrami!!

 

scarbelly

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• Jan 8, 2012

• #3

Great job. Al gave ya the tools but you did the work

  

 

africanmeat

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• Jan 8, 2012

• #4

looks alike a great pastrami well done

 

SmokinAl

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• Jan 9, 2012

• #5

Well done Dexter! It looks perfect!

 

realtorterry

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• Jan 9, 2012

• #6

very nice!!

I'll take a sammie of that right now

 

daveomak

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• Jan 9, 2012

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Bring on the rye and mustard Dexter.....Looks good....

 

jrod62

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• Jan 9, 2012

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Looks good !
Just added this to the "to do list "

 

alelover

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• Jan 9, 2012

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That looks excellent. Nice job.

 

hoity toit

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• Jan 9, 2012

• #10

SmokinAl said:

Well done Dexter! It looks perfect!

Click to expand...

It really did come out nice. Going to have sandwich meat for awhile, I think I ended up with around 7 pounds after it was all done.

 

redheelerdog

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• Jan 9, 2012

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+1 on the to do list!

Very nice

 

BGKYSmoker

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• Jan 9, 2012

• #12

Really good.

I will bring my panini press.

 

hoity toit

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• Jan 9, 2012

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nepas said:

Really good.

I will bring my panini press.

Click to expand...

thank you Sir !