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pulled pork and pastrami

post #1 of 17
Thread Starter 
Got a catering event tomorrow for the GF's parent's anniversary. smoker is fired up with two pork butts and a rump pastrami
Edited by jtupper - 7/14/13 at 12:56am
post #2 of 17
Thread Starter 
just added a smoked turkey to the equation for coworker. looks like it's gonna be a day full of smoke for me. I'll get some pictures later on of that delicious meat you all crave!
post #3 of 17

Sounds like smoking heaven to me!  Show your q-views!  popcorn.gif

 

Kat

post #4 of 17

I'm in110.gif

Happy smoken.

David

post #5 of 17
Thread Starter 
Well I finally got my mobile picture situation figured out. apparently you can't upload pics from Firefox mobile for some reason. I switched back over to the Internet app that comes stock on the galaxys3 and I can upload. Anyways here are some smoking shots...


PORK SHOULDERS AT 122°F and PASTRAMI 2 HRS IN


TURKEY ABOUT AN HOUR IN
Edited by jtupper - 7/14/13 at 12:57am
post #6 of 17

looking good

David

post #7 of 17

Great!  I am glad you that that prob fixed!

 

Foods are looking wonderful!  Keep it up!

 

Kat

post #8 of 17
Everything's looking Good!!!
Tell us more about that pastrami!
post #9 of 17
Thread Starter 
Pretty simple really. Went with a different cut this time though as brisket is usually too big and cost too much for what I need. This is just a little rump roast as it has lest fat and is way cheaper than the brisket. I've also done eye of around but injecting is necessary if the meat is over 2" thick. I use pop's brine on the forum here with a few tweaks. Basically here is the recipe:

1gallon water
1c salt
1c brown sugar
1c sugar
2tbl pickling spice
5-10 black peppercorns
1 Heaping Tbl Cure #1

Brine for 5-7 days fully submerged. If more than 2" thick inject until weight is increased by 10%

After that I rinse the beef and soak in clean water for 30 min. Then I dry with paper towel and rub with equal parts coriander and black pepper. The smoke low and slow until around 190° and feels like butter when inserting a thermometer.

FWIW these things can take a lot of smoke. Feel free to lay it on thick and for a long time. I try to smoke pastrami at 220° to keep it in the fire for a while. Here is one I did last week from a brisket flat
Edited by jtupper - 7/14/13 at 12:58am
post #10 of 17
Thread Starter 
FORGOT ONE THING..... 1 HEAPING TBL CURING SALT #1 PER GALLON! sorry
post #11 of 17
Quote:
Originally Posted by jtupper View Post

FORGOT ONE THING..... 1 HEAPING TBL CURING SALT #1 PER GALLON! sorry

Yea don't forget that!
post #12 of 17
Thread Starter 
Turkey is done!
post #13 of 17
Thread Starter 
everything else getting close! Pork is setting at 151° and the pastrami at 160°
post #14 of 17
Thread Starter 
Pastrami is done and in the cooler. Now we are just waiting on pork..... Setting at 175 now so 25 more to go. I'm off to work so more picture tomorrow

Edited by jtupper - 7/14/13 at 1:00am
post #15 of 17
Thread Starter 
Day 2 and day of the party..... Things are moving fast around here. Nothing like crunch time when catering.

First of all since you have all been patient, here is how the pork turned out...


Absolutely Perfect!!!

For today's activities we have some mustard glazed chicken thighs working


And the beans are in the oven



After those are both done it's twice baked casserole and transporting everything. I'll update when we get set up.
post #16 of 17

drool.gif

WOW! All looks great! Nothing better than a full smoker.

Happy smoken.

David

post #17 of 17

Yep, nothing beats a full smoker. 

 

Looks good, keep up the Good Work

 

 

Looks-Great.gif

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