A couple of weeks ago, whole sirloin tips were on sale so I bought a 12 pounder for $2.50 a pound. I quartered it up and smoked half of it for sandwiches and put the other half in a brine last night for pastrami. Tough wait new for the next 10 days. Here's the pics of the process.
Here are the first 2 pieces ready for the smoker. It was a lot more work cutting and cleaning them up. Plus the middle was still a little frozen. My hands were numb by the time I got done getting them ready.
Chuck Roasts were also on sale so I threw one of those on along with a piece of butt that was in the reduced section. Might as well fill up the smoker if I'm going to get it going in January in Wisconsin!
I didn't get a picture of the tip when it came off the smoker, but here it is all sliced up. I pulled it at 135. Tastes great and really tender.
Here's chuckie off the smoker at 205 and pulled up after about an hour rest. I'm not sure how I feel about these chuck roasts. This is the second one I've done, and they just seem tough. Certainly not as easy to pull nor as tender as pork butts.
Here's the pork off at 205 and rested for an hour. This pulled right apart really easy, and always tastes great.
Nine more days to wait before the pastrami comes out of the brine.
Thanks for looking
Dan
Here are the first 2 pieces ready for the smoker. It was a lot more work cutting and cleaning them up. Plus the middle was still a little frozen. My hands were numb by the time I got done getting them ready.
Chuck Roasts were also on sale so I threw one of those on along with a piece of butt that was in the reduced section. Might as well fill up the smoker if I'm going to get it going in January in Wisconsin!
I didn't get a picture of the tip when it came off the smoker, but here it is all sliced up. I pulled it at 135. Tastes great and really tender.
Here's chuckie off the smoker at 205 and pulled up after about an hour rest. I'm not sure how I feel about these chuck roasts. This is the second one I've done, and they just seem tough. Certainly not as easy to pull nor as tender as pork butts.
Here's the pork off at 205 and rested for an hour. This pulled right apart really easy, and always tastes great.
Nine more days to wait before the pastrami comes out of the brine.
Thanks for looking
Dan
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