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2 Pastrami and 1 Roast beef with Q View

post #1 of 22
Thread Starter 

Couldn't find the camera for the Prep part, But started with 2 corned beef flats (about 4 pounds each) and a Angus top round roast - wedge cut (3.5 pounds)

 

Started with the Roast for roast beef using the Aaron Franklin rub with extra pepper for the roast beef and Then onto the 2 briskets and I went with the Katzs rub recipe for the pastrami.

 

Franklins Rub

--------------------

 

1/2 Kosher Salt

1/2 Coarse Black Pepper

Garlic powder

Onion powder

Hungarian paprika

 

 

Katzs Rub from amazingribs.com - triple batch

--------------------

 

4 tablespoons fresh coarsely ground black pepper
2 tablespoons coriander powder
1 teaspoon mustard powder
1 tablespoon brown sugar
1 tablespoon paprika
2 teaspoons garlic powder
2 teaspoons onion powder

 

 

they are in the chill box now wrapped in plastic wrap getting happy.

 

Will post more ttomorrowwhen they come out and I find the camera.

 

-Myke

post #2 of 22
Sounds good. I will be watching
post #3 of 22
Thread Starter 

Took out of the fridge after sitting in there for 12 hours.

 

Unwrapped and bringing to room temp.

 

post #4 of 22
Thread Starter 

Ok they are all in and being gently massaged with apple wood and pecan wood.

 

 

post #5 of 22

Those look good man! I'll tag along for this  :beercheer:

post #6 of 22
Thread Starter 

went to check temps and add wood if needed and it looks like my Taylor probe is not acting right, the probe with the roast beef is reading 50 degrees cooler than the Taylor that's in the pastrami. I changed the batteries and still the same. I was going to cook it for about 6 hours and check with toothpick so that is a good thing.

post #7 of 22

Looks good so far.  You are going to love the Katz's Deli pastrami!  Make sure you let it sit for a couple of days in the fridge and then steam it.  It is incredible!!!

post #8 of 22
Quote:
Originally Posted by stlmyke View Post
 

went to check temps and add wood if needed and it looks like my Taylor probe is not acting right, the probe with the roast beef is reading 50 degrees cooler than the Taylor that's in the pastrami. I changed the batteries and still the same. I was going to cook it for about 6 hours and check with toothpick so that is a good thing.

 

 

What are the actual readings ?

post #9 of 22
Thread Starter 
Quote:
Originally Posted by Demosthenes9 View Post
 

 

 

What are the actual readings ?

One was 47 and the other was 97

post #10 of 22
Quote:
Originally Posted by stlmyke View Post
 

One was 47 and the other was 97

 

 

Is your fire in the FSB ?  Did both meats go on at the same time ?   Were all of them fresh or had any been frozen ?  This last question is basically asking if all the cuts of meat had roughly the same IT at the start, or was the Roast beef colder to begin with ?

post #11 of 22
Thread Starter 

Well since I work overnights I fell asleep during the cooking process and my awesome wife finished the cook, Sliced just a little bit before I went to work, I will get more pics of the slicing up soon.

 

 

 

 

post #12 of 22
Thread Starter 
Quote:
Originally Posted by Demosthenes9 View Post
 

 

 

Is your fire in the FSB ?  Did both meats go on at the same time ?   Were all of them fresh or had any been frozen ?  This last question is basically asking if all the cuts of meat had roughly the same IT at the start, or was the Roast beef colder to begin with ?

Yeah it was in the FSB and they both went in at the same time.  Both were pulled from fridge from sitting wrapped with rub overnight. The IT was only within 5 degrees of eachother. I am going to try the boiling water way to test it today.

post #13 of 22

Sliced pic looks good - how did it taste?

post #14 of 22
Thread Starter 
Quote:
Originally Posted by Smoking B View Post
 

Sliced pic looks good - how did it taste?

Tasted great, and I took some to work to have them sample and I already have 3 orders for full sliced lol. I didnt realize I was selling them but I guess if there is a demand.

post #15 of 22
Quote:
Originally Posted by stlmyke View Post
 

Tasted great, and I took some to work to have them sample and I already have 3 orders for full sliced lol. I didnt realize I was selling them but I guess if there is a demand.

 

Ha! You'll get used to that - people are always trying to buy stuff from me... Glad it turned out good  :beercheer:

post #16 of 22
Thread Starter 
Quote:
Originally Posted by Smoking B View Post
 

 

Ha! You'll get used to that - people are always trying to buy stuff from me... Glad it turned out good  :beercheer:

Thanks for the support. Now onto trying to find a pork belly.. (insert evil laugh)

post #17 of 22
Thread Starter 

After steaming for an hour and a half, the results were awesome. I will be doing this again soon. Sorry no picks of it made into a ruben it was too good to put the sammy down.

 

 

post #18 of 22
Oh god... If I had a smoke generator I would do one overnight. Looks really great man! Glad you enjoyed it steamed... Definitely worth the extra step.
post #19 of 22
Looks great. How do you like the slicer?
post #20 of 22
What temp did you bring the roast beef to? Looks GREAT!
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