Another Post St. Paddy Pastrami

[scubadoo97]

I have a few corned beefs stashed in the freezer. This is the most recent one smoked. This one had a little piece of point attched to the flat. The pics are of the point cut and that's what I ate while slicing up the rest of the flat. Spice rub-Pepper corn mix, coriander seeds, mustard seeds and garlic powder. Smoked at 270*, yeah I know that was high but I was short on time and it turned out great. Woods included hickory, grapefruit and sea grape.

 

[irishteabear]

That looks delicious. Nice job.

 

[fire it up]

Congrats, it looks good! Still can't get cheap corned beef here, $4.19 a pound? You crazy? You're ACME!
Hope to post my own pastrami Qview soon...we'll see.

 

[cowgirl]

Mmmmmm! Looks amazing! Dibs on any leftovers if it's not too late.

 

[werdwolf]

Looking good!

 

[phreak]

Looks awesome! I've been keeping my eye out for some sea grape to try...Have you used just sea grape on a smoke??? How did it taste/burn etc?

 

[fired up]

Looks Yummy!

 

[pignit]

Shweeeeet!

 

[phreak]

any feedback???

 

[phreak]

ummm...Are you onto something you don't want to share?

 

[scubadoo97]

Sorry for the delay. No secrets.

When smelling the sea grape smoke it has a hint of cinnamon. I've not done just a sea grape smoke. I have some large pieces but need to break them down. Mostly what I have been using are the twigs that I can break into usable sizes for the wood tray.

 

[bigbaldbbq]

Man that looks good.

 

[phreak]

VERY interesting! Hint of cinnamon, sounds like a great wood to try for a slow jerk smoke. Thank you for the feedback!