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First Time CBB Pastrami

post #1 of 15
Thread Starter 

Found these 2 in the deep freeze from a previous sale.  Time to try pastrami!

 

 

 

Soaked for 6 hours changing the water every 2 hours:

 

 

Simple rub of EVOO, pickling spices, old bay, and CBB:

 

 

Wrapped and into the reefer overnight.  Here they are coming to temp while I prep the WSM:

 

 

I usually use Royal Oak Hardwood Lump, but picked this up at an online auction for 50% off.  Giving it a shot.  I will say it was a slow chimney startup even with a side burner:

 

 

This little guy is just waiting patiently:

 

 

 

Given that I intend to thinly slice on the Bizerba, I was planning on  pulling around 185.  Let me know if anyone has any thoughts.  Also, I've read about some finishing in a steamer, any thoughts on that?

 

WSM coasting at 240, been  on about an hour.

 

More to come!

post #2 of 15
Thread Starter 

Here are a few chicken thighs that I threw on the top rack, decided to fill up the WSM a little more.  Not sure what I'll be doing with these yet.

 

 

 

 

The smallest CBB is sitting at 145 with the WSM at 252 3 hours in.

post #3 of 15
Thread Starter 

Well, almost 8 hours in and we're at 185.   Just moved to the steamer, house is smelling great!

 

post #4 of 15
Thread Starter 

First CBB sliced up with smoked swiss from this Spring:

 

 

Toasted rye, kraut, and homemade thousand island:

 

 

 

Thanks for looking, everything turned out great!

post #5 of 15

That looks Awesome, Briggy!!:drool

 

That Sammy looks Perfect !!Thumbs Up--------------------:points:

 

Mighty Tasty!!:drool:drool

 

Nice Job!Thumbs Up

 

 

Bear

post #6 of 15
That Reuben looks out of this world!! I would kill for a good Reuben!!
post #7 of 15
Thread Starter 
Quote:
Originally Posted by Bearcarver View Post
 

That looks Awesome, Briggy!!:drool

 

That Sammy looks Perfect !!Thumbs Up--------------------:points:

 

Mighty Tasty!!:drool:drool

 

Nice Job!Thumbs Up

 

 

Bear

 

Thanks for the kind words and point Bear!  Looking forward to leftovers!

 

 

Quote:
Originally Posted by Xray View Post

That Reuben looks out of this world!! I would kill for a good Reuben!!

 

Thanks Xray - highly recommend trying it.

post #8 of 15

I'd put my lips on it for sure!!!

post #9 of 15
Quote:
Originally Posted by Briggy View Post

Thanks for the kind words and point Bear!  Looking forward to leftovers!



Thanks Xray - highly recommend trying it.

It's one of my plans! I'm going to have a lot of free time due to surgery...gotta keep busy!
post #10 of 15
Thread Starter 
Quote:
Originally Posted by Okie362 View Post
 

I'd put my lips on it for sure!!!

 

Thanks Okie!

post #11 of 15
Thread Starter 
Quote:
Originally Posted by Xray View Post


It's one of my plans! I'm going to have a lot of free time due to surgery...gotta keep busy!

 

I hope all goes well.   Silver lining - more time around the smoker :yahoo:

post #12 of 15

:drool: NICE JOB!!! 

 

That plated shot is killer

 

A full smoker is a happy smoker

 

DS
 

post #13 of 15
Holy hell! That looks terrific. I have to thaw my last corned beef from the st patty's sales and make some pastrami. Or maybe start from scratch with a packer!
post #14 of 15
Thread Starter 
Quote:
Originally Posted by driedstick View Post
 

:drool: NICE JOB!!! 

 

That plated shot is killer

 

A full smoker is a happy smoker

 

DS
 

 

Thanks DS!

post #15 of 15
Thread Starter 
Quote:
Originally Posted by worktogthr View Post

Holy hell! That looks terrific. I have to thaw my last corned beef from the st patty's sales and make some pastrami. Or maybe start from scratch with a packer!

 

Thanks Work!  How about both!  :yahoo:

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