New to this community...

[longbeachbass]

I hope this is the right place for my posting - I am an accomplished home chef, recently got into smoking, I have the 40" Masterbuilt electric smoker.  I have smoked many pork butts, brined chickens, sides of salmon and St Louis cut ribs.  I am looking to smoke a pastrami pork butt - but I don't see many procedures online -the one thing I came across was the Louis Pastrami Rub - just looking for the proper brine solution or cure - thanks. 

 

[s2k9k]

 to SMF!!! We're happy you joined us!

 

[longbeachbass]

Again, I don't know if I am in the right place - i am looking for assistance in procedures for making a porkstrami. 

 

[s2k9k]

OK I thought you were introducing yourself and asking a question at the same time. You might want to post your question in the "Pork" forum and give it a better title more suited to your question, like, "Help wanted on a Porkstrami?" or something like that. You will probably get a lot more responses. "Roll Call" is pretty much just for introductions. Hope this helps!

Here is a link to the "Pork" forum:

http://www.smokingmeatforums.com/f/100/pork

 

[scarbelly]

Hello and 

 to SMF - glad to have you here - like Dave said you will get more responses over in the Pork section 

 

[smokinhusker]

Hello and welcome to SMF! You might be doing some "ground breaking" with the pork strami...keep us posted on the progress.