Pastrami from the begining, update It's finally done!!

[uncle_lar]

monday will be 10 days for mine Al, they will be coming out.

will post on my original thread

 

[bwsmith_2000]

Really looking forward to seeing how this one turns out. Thanks for the thread.

 

[SmokinAl]

Tomorrow will be 7 days, but I think I will let it stay in the brine until Friday.

 

[alelover]

You're killin us Al. So suspenseful. It does seem to be Pastrami season though, doesn't it.

 

[i is a moose]

Paging Doctor Emmet Brown, I need a trip to Saturday.

Seriously, I'm excited to see how this goes, gread idea, Al!

 

Tomorrow will be 7 days, but I think I will let it stay in the brine until Friday.

 

[micmike]

OK AL, I'm waiting! I'm getting nervous, because another thread showed a man's brisket done in 5 hours on a UDS, and he is worried it is burnt. (on roll call:Hello)

I watched Jeff's how to smoke ribs vid, and he is using a char-broil similar to mine.

What equipment are you gonna use?

I am gonna qview mine on Sat-Sun.

I'll be watching..

Mike

 

[SmokinAl]

OK AL, I'm waiting! I'm getting nervous, because another thread showed a man's brisket done in 5 hours on a UDS, and he is worried it is burnt. (on roll call:Hello)

I watched Jeff's how to smoke ribs vid, and he is using a char-broil similar to mine.

What equipment are you gonna use?

I am gonna qview mine on Sat-Sun.

I'll be watching..

Mike

I'm smoking it on a WSM, the plan is to put it on Fri. night & let it go all night at 220-225. Then check it in the morning & see where we are at. I've never had one finish in less than 10 hours and had some go 17 hours.

 

[micmike]

I'm gonna do two approximately 5 lbs each. Thinking of putting it on around Sunday 5am.

It's all an experiment this time around on the Char-broil offset .

Hoping for 2pm Sunday.

 

[virginiasmokesignal]

Al, I am still watching here in solemn silence, can't wait to see how this stuff looks, only thing better would be to taste some of it?  Will continue to look South for the smoke to start rising! Keep up the good work Al.

Your SMF Friend,

Barry 

 

[SmokinAl]

Day 8, I'm getting itchy & want to pull it out & get it ready to smoke. Hopefully, I'll pull it out in the morning tomorrow. Soak it for a couple of hours, get it rubbed down & back in the fridge till tomorrow night. Then the smoke will roll!

 

[i is a moose]

Are we there yet!?!?

Looking forward to the news!

 

Day 8, I'm getting itchy & want to pull it out & get it ready to smoke. Hopefully, I'll pull it out in the morning tomorrow. Soak it for a couple of hours, get it rubbed down & back in the fridge till tomorrow night. Then the smoke will roll!

 

[ak1]

Geez!! This thread is like a long trip with kids in the car!!

Are we there yet?

Are we there yet?

Are we there yet?

So, Al?.... Are we there yet!!!!!

 

[smokin relaxin steve]

I dozed off waiting LOL!!!! Just kidding... eyes still glued...

 

[SmokinAl]

After all the wait, I sure hope this turns out good. You guys are making me nervous!    

 

[Bearcarver]

After all the wait, I sure hope this turns out good. You guys are making me nervous!    

That's right Al---The spotlights are on YOU !   

Bear

 

[svirgula]

Oh man. Pastrami brings back so many good memories. A true comfort food. What's your favorite way to eat? I love pastrami on rye!

 

[ak1]

Even if it doesn't, just lie and tell us how great it was. At this point we couldn't handle the disappointment. The whole forum would implode, creating a big black hole in the internet!!!

 

[dirtworldmike]

More like waiting for the wife to give birth..... Hey Al, can't we just  induce labor? 

 

[SmokinAl]

Oh man. Pastrami brings back so many good memories. A true comfort food. What's your favorite way to eat? I love pastrami on rye!

Yea on rye. I used to put mustard on it, but since I've been smoking them myself I just put a little butter on the rye so you can really taste the pastrami.

 

[micmike]

Welcome svirgula.

I am glad you asked. Watch for this on Sat-Sun. Toasted french bread, a heap of moist mesquite smoked pastrami, smoked provelone cheese, carmelized onions, and a tart red cabbage cole slaw to top it off!! 

Oh man. Pastrami brings back so many good memories. A true comfort food. What's your favorite way to eat? I love pastrami on rye!