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Pastrami 5/14/15

post #1 of 6
Thread Starter 

Sorry about the late post,2 different species of fish season coming up. Busy tying rigs.

This Pastrami was a Corn Beef soaked for 30 +hrs..It was the saltiest Pastrami I ever made,not happy with the cut.I did have the heat get away at one point probably 20 min.,super thick bark was the outcome of that.Lets look at some pics.

Beef applied mustard

My Rub

better shot

Charcoal Royal Oak starter chimney 

Bottom vent part closed

The ash pot was how the heat got away it was not all the way in.

I pulled the mini and damped the kettle.Regained control

Temp at the end was nice 

Rested a little should have waited longer still hot. Boss wanted to eat.

Another shot

Can;t have just meat so a Ham Grenade for each of us

Steamed the Pastrami for Reuben the following day That took the salt out

Missed taking the plated sorry.

Thanks for looking.

post #2 of 6
I give you a point for a good Ruben shot! I'm a sucker for a Reuben sandwich. Pastrami still looks good. Nice job Tropics!
-Ryan
post #3 of 6
Thread Starter 
Quote:
Originally Posted by RMMurray View Post

I give you a point for a good Ruben shot! I'm a sucker for a Reuben sandwich. Pastrami still looks good. Nice job Tropics!
-Ryan

Ryan I have been so busy I did not get half the pics I should have.I have 3 more cooks to post :wife:

post #4 of 6
Quote:
Originally Posted by tropics View Post

Ryan I have been so busy I did not get half the pics I should have.I have 3 more cooks to post wife.gif
Tying rigs is hard work, but I guess somebody has to do it 😉. Maybe one day I'll start a thread on how to tie a Carolina rig for you. Good luck with the upcoming seasons.
post #5 of 6

doing a pastrami tomorrow 

and let me know if you need a fishing buddy 

post #6 of 6
Thread Starter 
Quote:
Originally Posted by JustPlainBob View Post
 

doing a pastrami tomorrow 

and let me know if you need a fishing buddy 

Fluke and SeaBass opening next week.I will PM u

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