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Weekend with birds and pastrami

post #1 of 9
Thread Starter 
So another weekend like the past 3-4 months. What do I smoke this time ? Well it's yard bird with a nice rub consisting of Evoo, old bay rub (cause I'm out of Butt rub) then for kicks some real Jamacian jerk seasonings from from the town of Boston. The land of the hottest jerk in jamacia.

We thought selfs what goes with chicken but Mac & Cheeses (cheddar, mozarella, with colby thrown in) Sorry I was doing jumping jacks and took a pic.

Everything was smoked with (new wood) Alder and a pinch of Mesquite thrown in. All smoked at about 230-240 or so for give or take 4 hours. First out is the mac & cheese looks good and by the corner you can it even taste good.

So here comes the birds fresh out of the smoker and looking good nice color and juicey. The try of Alder wood was a nice change from apple and alot of cherry. It tasted nice light smokey flavorbut not to much it ssmmmoootthh.

Here's the other side the wife stole the camera and took a bunch of pictures running around the table yelling Qview Qview. Next weekend we will be having a 2 part show starring " The Smoked Wife"

Next on the platter is the soon to be Famous " the Dudes" pastrami along with co-stars Pickling Spices, Minced Garlic, and old fav Old Bay. As needed following the recipe corned beef soaked for about 4-5 hours then rubbed. On to the smoker for a few hours at 230 or so took it to about 145

Sorry no fresh out photos but I forgot. So here some sliced and ready for the Reubans.

Thanks all for looking and hopefully enjoying.
post #2 of 9
That's one fine looking smoke! Thanks for the pics.
post #3 of 9
Another fine smoke mballi....points.gif
post #4 of 9
Great looking smoke Mballi and that mac had a nice golden crust on top looking really good too!

You did good, thanks for sharing. PDT_Armataz_01_34.gif
post #5 of 9
Nice! Everything looks delicious, Mark.
post #6 of 9
It looks delicious but... did you say you pulled the strami at 145? The first one I did I pulled at 180 and sliced it up thin. I now take them to 200.
post #7 of 9
What Dave said, 145' is low.

As long as it was good, who cares, lol.
post #8 of 9
All looks delicious...
post #9 of 9
Everything looks like it turned out great!
I like to take my pastrami to 160-170 but that's because I cool and finish it with a few hours of steam the following day.
Nice looking mac-n-cheese, now I want to start the smoker just to make some.
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