Well as of a couple weeks ago I had no idea what a Pastrami was, couldn't even spell (pastrami.) . I don't think I ever even tasted any.Guess I've lived a sheltered life out here in the sticks. I've had corned beef before and loved it. so after reading all the great threads on here and drooling over the Q's I figured I'd give it a go.
This site and the people on this site are the greatest. Look and you shall find. Ask and you shall get answers. I now have had my first taste of the goodness !!.
Last week I bought a 3 lb CCB point and a 5 lb flat at Wally World for this venture. Here be da details.
Soaked the CCB's for 8 hrs in water. 5 water changes.
Rubbed heavy with a mix of course black pepper, Old Bay, garlic and onion power and the little packs of bird seed that came with the CCB's. I didn't have any EVOO to coat with so I just used cooking oil. Wrapped in plastic and refrigerated over night.
Into the smoker with cherry wood @ 230.
My plan was to smoke to 165. Foil, then pull @ 190- 2 or so. rest for a few hrs.in a cooled then into the fridge overnight for slicing the next day. Started raining so I had to finish in the oven after foiling.
Times:
(Point ) smoked to 165 @ 230. 7 hrs.
Foiled,finished in oven@240, pulled @ 193 2hr.
total time 9 hrs.
(Flat.) smoked to 165 @230 9 hrs
Foiled,finished in oven @240. pulled @ 192 4 hrs
total time 13 hrs. I didn't think this thing was ever gonna get done!!!!
I have no idea if mine turned out the way their suppose to, but all I know is IT WAS KICK A$$ GOOD! I'm amazed.
Thanks for all the help and for looking. Hope you enjoy the Q's as much as I am enjoying my newly found love for this stuff!!
Ready for the smoke
I thought they were close to foil time. Ya right, talk about a stall !!
while this point was resting in the cooler. I was looking and droolin over Alelover's pastrami Q's..I couldn't take it any longer. I broke down and violated this one with a dull knife for a couple quick sammys. My first taste!! WOW
The sammys were just there a minute ago?
The point sliced up this morning.
The flat this morning after chillin overnight. It goin in the freezer.
This site and the people on this site are the greatest. Look and you shall find. Ask and you shall get answers. I now have had my first taste of the goodness !!.
Last week I bought a 3 lb CCB point and a 5 lb flat at Wally World for this venture. Here be da details.
Soaked the CCB's for 8 hrs in water. 5 water changes.
Rubbed heavy with a mix of course black pepper, Old Bay, garlic and onion power and the little packs of bird seed that came with the CCB's. I didn't have any EVOO to coat with so I just used cooking oil. Wrapped in plastic and refrigerated over night.
Into the smoker with cherry wood @ 230.
My plan was to smoke to 165. Foil, then pull @ 190- 2 or so. rest for a few hrs.in a cooled then into the fridge overnight for slicing the next day. Started raining so I had to finish in the oven after foiling.
Times:
(Point ) smoked to 165 @ 230. 7 hrs.
Foiled,finished in oven@240, pulled @ 193 2hr.
total time 9 hrs.
(Flat.) smoked to 165 @230 9 hrs
Foiled,finished in oven @240. pulled @ 192 4 hrs
total time 13 hrs. I didn't think this thing was ever gonna get done!!!!
I have no idea if mine turned out the way their suppose to, but all I know is IT WAS KICK A$$ GOOD! I'm amazed.
Thanks for all the help and for looking. Hope you enjoy the Q's as much as I am enjoying my newly found love for this stuff!!
Ready for the smoke
I thought they were close to foil time. Ya right, talk about a stall !!
while this point was resting in the cooler. I was looking and droolin over Alelover's pastrami Q's..I couldn't take it any longer. I broke down and violated this one with a dull knife for a couple quick sammys. My first taste!! WOW
The sammys were just there a minute ago?
The point sliced up this morning.
The flat this morning after chillin overnight. It goin in the freezer.
