Chuckie and pastrami, together again

Discussion in 'Beef' started by thebarbequeen, Mar 12, 2011.

  1. thebarbequeen

    thebarbequeen Smoking Fanatic

      Chuck roast, marinated overnight in chopped garlic; dried rosemary, oregano, basil, crushed fennel; cpb, old bay (I put that stuff in everything!); olive oil, brown mustard and red wine.

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    small, purchased corned beef.  Rinsed and rubbed with 2 Tbsp. brown mustard, 1 t old bay, 1/2 tsp. each paprika, onion powder, crushed fennel seeds (out of cardamom), and chachere's creole seasoning. If I'd had a bit of horseradish, I'd use it, too.

    Into the smoker at 225; foiled after about 4-1/2 hours, at 160 IT - chuck, 170 IT- corned beef, In for another 2-/2-3 hours.

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    yup, finally some snow in our neck of the woods.  sharing the CSE with a breakfast fattie and some crumbled italian sausage

    (for forluvosmoke's corn chowder)  I used 3 oz. pecan chips and 1 oz wine barrel chips.

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    pulling chuckie, then into the freezer for future pasta sauce

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    love to see that color.  It'll get some steaming in the oven and then slicing for sammies.
     
  2. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    You have been a busy girl. The chuckie & the pastrami both look delicious. What's next?
     
  3. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    Pastrami makes my mouth start to water. We're almost neighbors. I think I can smell the pastrami?
     
  4. rp ribking

    rp ribking Smoking Fanatic OTBS Member

    Looks great, this qview made me very hungry[​IMG].
     

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