Sup ya’ll!
Hope everyone had a great weekend…I know I did! This weekend was almost “perfect”, and I only say that because my wife was out of town on her sister’s bachelorette party up in Charleston. Now…now…don’t get me wrong, I enjoyed the time by myself, but it would have been great if she was with me when our newest addition to the family was dropped off…
Meet Red! Red is big boy at 75 lbs just off retirement last December after racing in over 70 races with 10 wins, 7 places, and 13 shows down in Sarasota and Ft. Myers…not too shabby eh??? We adopted him from a local adoption agency here in Tampa and he has been an absolute joy ever since he came home with an excellent demeanor and laid back style… I would highly recommend a greyhound if anyone is looking for a gentle, 45-mph, couch potato!
Okay…so on to the PASTRAMI!!! I attempted to make this last year around St. Patties Day and it was a failure. I only brought internal temp to 165 degrees…though cooked, had the consistency of a Goodyear, gross! So after some reading up…I cooked it like my regular flat briskets and foiled at 165 to an internal of 195 and pulled it. Rested it overnight and sliced the following day. Now we’re talking! Delicious!
Steps in the process:
· Open Package Remove Meat…haha!
· Soak the Corned Beef for a full day changing water a few times
· Patted dry with a paper towel, applied some mustard (spicy only) and used the season packet included. I also seasoned with more black pepper, salt, and garlic powder
· I decided to use my Weber kettle because I had no desire to fire up the UDS for such a small smoke. It actually worked pretty well once the temps stabilized….no peaking though! That turned out to be the kiss of death with holding the heat in. Minion method with indirect heat was used. Wood for this was Merlot Wine barrel chunks.
· Pulled at 165 and wrapped in tin foil. I also finished in the oven since most of the charcoal was spent.
· At 195 I pulled and let cool in some towels…thereafter I cooled over night in the fridge and sliced the following day!
The Finished Product!!!
Lunch Time Anyone???
Usually I like these sandwiches warm, but this was taken at work...no sammy press...ugh
Thanks for taking a look and look forward to the next smoke!
See ya! Rip…
Hope everyone had a great weekend…I know I did! This weekend was almost “perfect”, and I only say that because my wife was out of town on her sister’s bachelorette party up in Charleston. Now…now…don’t get me wrong, I enjoyed the time by myself, but it would have been great if she was with me when our newest addition to the family was dropped off…
Meet Red! Red is big boy at 75 lbs just off retirement last December after racing in over 70 races with 10 wins, 7 places, and 13 shows down in Sarasota and Ft. Myers…not too shabby eh??? We adopted him from a local adoption agency here in Tampa and he has been an absolute joy ever since he came home with an excellent demeanor and laid back style… I would highly recommend a greyhound if anyone is looking for a gentle, 45-mph, couch potato!
Okay…so on to the PASTRAMI!!! I attempted to make this last year around St. Patties Day and it was a failure. I only brought internal temp to 165 degrees…though cooked, had the consistency of a Goodyear, gross! So after some reading up…I cooked it like my regular flat briskets and foiled at 165 to an internal of 195 and pulled it. Rested it overnight and sliced the following day. Now we’re talking! Delicious!
Steps in the process:
· Open Package Remove Meat…haha!
· Soak the Corned Beef for a full day changing water a few times
· Patted dry with a paper towel, applied some mustard (spicy only) and used the season packet included. I also seasoned with more black pepper, salt, and garlic powder
· I decided to use my Weber kettle because I had no desire to fire up the UDS for such a small smoke. It actually worked pretty well once the temps stabilized….no peaking though! That turned out to be the kiss of death with holding the heat in. Minion method with indirect heat was used. Wood for this was Merlot Wine barrel chunks.
· Pulled at 165 and wrapped in tin foil. I also finished in the oven since most of the charcoal was spent.
· At 195 I pulled and let cool in some towels…thereafter I cooled over night in the fridge and sliced the following day!
The Finished Product!!!
Lunch Time Anyone???
Usually I like these sandwiches warm, but this was taken at work...no sammy press...ugh
Thanks for taking a look and look forward to the next smoke!
See ya! Rip…
