Beef Navel Pastrami

[Schwarzwald Metzger]

Pulled the belly from the brine and put on Katz inspired rub. It is now sitting in my refrigerator setting up for smoke tomorrow.

 

[TNJAKE]

Excited for the finish. I use the same rub

 

[indaswamp]

I'm in the car!

 

[Schwarzwald Metzger]

I'm in the car!

Hahahaha!

 

[JLeonard]

Y'all gonna make me break out my bacon making supplies and do up some beef bacon.
Jim

 

[Schwarzwald Metzger]

Y'all gonna make me break out my bacon making supplies and do up some beef bacon.
Jim

Don't threaten me with a good time! Hahahaha!

 

[tbern]

will be following along!

 

[Hockeydudde]

Excited for this one.
I love pastrami, tried it once, but it was a massive fail.

 

[Schwarzwald Metzger]

Excited for this one.
I love pastrami, tried it once, but it was a massive fail.

I put them in the smoker at 0700 EST.

 

[Schwarzwald Metzger]

5 hour mark.

 

[TNJAKE]

5 hour mark.

View attachment 646527

Bet that smells great. What did you land on for the finish?

 

[Schwarzwald Metzger]

Bet that smells great. What did you land on for the finish?

Based off of your input from Katz, I am going for 200. I will pull when it hits 170 in smoker, and steam the rest of the way

 

[indaswamp]

Looking great! Awesome color already!

 

[Schwarzwald Metzger]

7 hours in.

 

[Schwarzwald Metzger]

Internal temp just hit 150.....

 

[TNJAKE]

Internal temp just hit 150.....

View attachment 646546

How's the fat looking?

 

[Schwarzwald Metzger]

How's the fat looking?

Starting to render, looks glossy and delicious.

 

[Schwarzwald Metzger]

Almost 13 hours in. Fat is rendering. Belly is at 165. I'm going to pull at 170. Tomorrow I will steam until 200.

 

[Schwarzwald Metzger]

Almost 13 hours in. Fat is rendering. Belly is at 165. I'm going to pull at 170. Tomorrow I will steam until 200.

Better photo.

 

[Schwarzwald Metzger]

Pulled at 170..... Overnight rest.... Then I am going to steam until 200.