Pastrami Band wagon, I'm hopping on

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SmokinAl

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Thanks Al for the like and the comment

I was going to message you about this , I have went over the post you did way back, but I must have missed it , what temp did you smoke the meat at. I was thinking 225 Deg. but was going to ask you.


David
You can smoke it at any temp, I did do 225 I think, Just don’t take the IT past about 145 & you will be fine.
Al
 
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DRKsmoking

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In for the ride! Looks like the start of something awesome.

Thanks Jeff for the likes and the laughs and the comment

Yes I think this will turn out fine, now just have to think of a good sub bun to
make for these as I am not a real big Rye bread guy. But I do love a good Ruben


David
 
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DRKsmoking

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You can smoke it at any temp, I did do 225 I think, Just don’t take the IT past about 145 & you will be fine.
Al

Thanks Al for getting back to me .
That is what I thought but was not sure. Wanted to try yours completely
as so many others in your post over the years said it was fantastic

Thank you
David
 
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SmokinAl

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Thanks for the like
One more question, the IT of 145, is that for toughness or for doneness. You say do not go beyond

David

It is for texture & mouth feel. If it doesn’t suit your taste that is OK, just try it this way then adjust for your own taste & texture, then it is your recipe!
Al
 
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gmc2003

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Looks like a good start David. I'm in for the ride also. Something about that new pastrami smell that gets to me.

Point for sure
Chris
 
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DRKsmoking

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Looking forward to the finish David. What's in the brine?

Thanks for the comment Jake

You and I both looking forward to this.
This is from SmokinAl SmokinAl 's post back in 2016. It had a lot of comments and many repeat people doing.
So thought I would do it exact for the first run , and like Al said them change as I fell for my tastes

Here is what I / Al put in the brine
1 gal water
1/3 cup pickling salt
1/3 cup( I used brown sugar )
2 tablespoons Cure # 1
1/3 cup pickling spice
2 bay leaves
1/8 cup garlic

then I poked the crap out of it , and into the brine for 14 days

I can hardly wait

David
 

DRKsmoking

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Nice start David! I'm in for the ride too.

Thanks Steve for the like and the comment

I am also looking forward to this, Now I just have to make a
nice sub bun to go with it in a couple weeks.
Lots of time to look for a good recipe, as I'm not a big rye bread fan, but would eat it if someone put it in front of me. lol

David
 

DRKsmoking

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Well it has been 14 days, 2 extra not a problem . Been way too busy for my liking , lol

Out of the fridge and rinsed off, into the ice bath for 5 hours, SMELLS great
Mustard coating than black pepper. Back into the fridge until ( overnight ) Saturday, when
it has a date with some Hickory and Black Cherry
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back tonight with the round up of the smoke , slices and maybe a big sandwich 🤠

Thanks for following

David
 
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DRKsmoking

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Thanks
Steve H Steve H , TNJAKE TNJAKE , SmokinEdge SmokinEdge
For the likes

Thank god for the " Smokers Shed " it is warm here but very high winds and heavy rains

Here it is just in smoker at 11 am ready in 4-5 hours ..

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On the inkbird . 4 probes .1 for in shed it is at 68 F
3 are in the smoker just hanging around ,
so 1 of the 3 is in the meat starting at 43 F

I should be able to keep around the 225 deg. F
looking for 145deg. F for the Pastrami

David
 
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DRKsmoking

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So not sure why but the Pastrami took almost 7 hours to come to 145 deg.F
Stayed at 125 - 129 for an hour or so
My probes are pretty accurate and no problem with them
Letting the meat set for couple hours , Than I think I will wrap and in the fridge for the night and slice tomorrow.

Smells wonderful

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So while it was smoking I grilled up some burgers while keeping an eye on the smoker in the background
So a couple burgers for me , 1 for Mona and extra for snacks
Burger fries and gravy, Fried onions and bacon,

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Stay tuned , will slice tomorrow. I hope it is ok

David
 

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