Pastrami, ABTs, and Sausage....

Discussion in 'Beef' started by ellymae, Oct 11, 2009.

  1. ellymae

    ellymae Master of the Pit OTBS Member SMF Premier Member

    Been using my Sundays to cook for the week.
    Started with a 4+ pound corned beef point
    Montreal Steak seasoning over Royal Oak charcoal and hickory in the Egg.

    Topped it with some sweet sausage...

    We have more peppers then we know what to do with so - ABTs it is...

    Little snack plate for the game...

    Pastrami is done - pulled it at about 200. It never ceases to amaze me how much volume loos there are with these.

    Too full from the snacks so this will have to wait till tomorrow.....

    Thanks for looking...
    Also tried my hand at cheese... that will be over on the Cheese board...
  2. bmudd14474

    bmudd14474 Smoking Guru Staff Member Administrator Group Lead OTBS Member SMF Premier Member

    Yummy [​IMG]
  3. sumosmoke

    sumosmoke Master of the Pit OTBS Member SMF Premier Member

    Looks like you had enough food for a small gathering! [​IMG] All looks very tasty, Elly! [​IMG]
  4. teeroy

    teeroy Smoke Blower

    How do you make the corned beef pastrami? Do you buy it that way ready to cook? Sorry for the newbie question.
  5. beer-b-q

    beer-b-q Smoking Guru OTBS Member

    That All Looks Great...[​IMG]
  6. gruelurks

    gruelurks Smoking Fanatic

    Yum! The sausage looks awesome!
  7. danmcg

    danmcg Master of the Pit OTBS Member SMF Premier Member

    looks great Ellie.
    teeroy, A pastrami is basiclly a smoked corned beef, the seasoning is always different from person to person, but black pepper and corriander is an old standard for starters.
  8. ellymae

    ellymae Master of the Pit OTBS Member SMF Premier Member

    No worries about the questions - that how we all learn.

    Pastrami is smoked corned beef.
    I get a store bought corned beef - this one is a point. I soak it for a few days changing the water twice each day. If you like things salty you may not need to soak as long.
    I dust it with Montreal Steak seasoning right before it hits the smoker and cook it at ~ 230 degrees until internal temp is ~200. Wrap in foil and throw it in a towel lined cooler and let it sit for a few hours - slice and enjoy.
    You will find others do it a little differently so keep reading, try it out, and find what works best for you.
  9. the dude abides

    the dude abides Master of the Pit OTBS Member

    From one pastrami fan to another...

    [​IMG]for a great looking smoke.

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