With the retreat of the Polar Vortex, or as Sonny would say... "The Witch put her +!+ away", I saw an opening to restock the Chuck Roast supply in the freezer.
So... on the smoker goes 7 chuckies:
4 with Salt and Pepper:
3 with Barbacoa:
I wanted to do a Pastrami (my first) so I bought a corned beef brisket at Meijer and added that to the smoke. That is the Pastrami over on the right all by its lonesome.
I was hungry for lunch so I added some Brats to the smoking party. First smoked them for about 40 minutes and then finished them on the griddle above the firebox.
Here are the chuckies and they are ready to come off the smoker. I did the Pastrami to 150 degrees. The chuckies will be frozen and added to chili, used for tacos, ect...
The Chuckies went into the freezer and the Pastami went into the SV for 24 hours at 155 degrees. Here is the Pastrami thinly sliced.
And as a Pastrami and Swiss, grilled on Marble Rye.
For my first go at a Pastrami I can say that I am very pleased. The wife and the daughter gave it a thumbs up! Thanks go out to SmokinAL for the guidance in his many pastrami posts and discussions.
Thanks for looking...
Dave
So... on the smoker goes 7 chuckies:
4 with Salt and Pepper:
3 with Barbacoa:
I wanted to do a Pastrami (my first) so I bought a corned beef brisket at Meijer and added that to the smoke. That is the Pastrami over on the right all by its lonesome.
I was hungry for lunch so I added some Brats to the smoking party. First smoked them for about 40 minutes and then finished them on the griddle above the firebox.
Here are the chuckies and they are ready to come off the smoker. I did the Pastrami to 150 degrees. The chuckies will be frozen and added to chili, used for tacos, ect...
The Chuckies went into the freezer and the Pastami went into the SV for 24 hours at 155 degrees. Here is the Pastrami thinly sliced.
And as a Pastrami and Swiss, grilled on Marble Rye.
For my first go at a Pastrami I can say that I am very pleased. The wife and the daughter gave it a thumbs up! Thanks go out to SmokinAL for the guidance in his many pastrami posts and discussions.
Thanks for looking...
Dave