Late to the party, save me a dram and a beer!

[bigfurmn]

Ok outside look, kinda repulsive . Inside shot and plated look really darn good. If go for some of that.

 

[millerbuilds]

Turned out well, maybe a bit of time on the smoker for some color, but the plating and the core of the pastrami look awesome!

- Jason

 

[Florida Chris]

Ok outside look, kinda repulsive . Inside shot and plated look really darn good. If go for some of that.

Ya, can't argue that one!! Original plan was to put some color on it after the sous vide but since everything got shifted from the weekend to a work night some sacrifices needed to be made. I almost didn't post the cutting board shot but decided full disclosure was part of the deal! I would serve this to guests without hesitation, but they won't be allowed in the kitchen until everything is sliced up

Turned out well, maybe a bit of time on the smoker for some color, but the plating and the core of the pastrami look awesome!

- Jason

This weekend's cook with the point should be a tad bit sexier! Staying with the SmokinAl technique for pastrami since this turned out so dang good. Smoke to an IT of 150, then SV @155 for 24 hours.

 

[DRKsmoking]

I bet it tasted great, Love some pastrami

David

 

[Florida Chris]

Pastrami got the smoke today. Coated with black pepper, garlic, mustard powder, and coriander.

I failed at pics.

It's in the jacuzzi running 155 until tomorrow per SmokinAl's recs. And that leads to my next question.

I want this for sammies so I planned on chilling it after cooking so it goes thru the slicer better. Should I remove it from the bag prior to chilling or let her go in the bag with all the juices?

The bark is probably gone either way but wondering if it would benefit from a cool down in the liquid so some can re-absorb.

Let me know your thoughts gents!

 

[Florida Chris]

Smoked to ~150, sous vide 155 for 24 hrs. Bark stayed better than expected. Black pepper, garlic, mustard powder, and coriander for the rub. In the fridge to cool overnight and she'll meet the deli slicer tomorrow.