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

Discussion in 'Beef' started by smokinal, Mar 9, 2011.

  1. uncle_lar

    uncle_lar Smoking Fanatic OTBS Member

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

    will post on my original thread
     
  2. bwsmith_2000

    bwsmith_2000 Master of the Pit OTBS Member

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

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Tomorrow will be 7 days, but I think I will let it stay in the brine until Friday.
     
  4. You're killin us Al. So suspenseful. It does seem to be Pastrami season though, doesn't it.
     
  5. Paging Doctor Emmet Brown, I need a trip to Saturday.

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

     
     
  6. micmike

    micmike Smoke Blower

    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
     
    Last edited: Mar 16, 2011
  7. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★


    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.
     
  8. micmike

    micmike Smoke Blower

    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 .[​IMG]

    Hoping for 2pm Sunday.
     
  9. 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  [​IMG]
     
  10. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    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!
     
  11. Are we there yet!?!?

    Looking forward to the news!

     
     
  12. ak1

    ak1 Master of the Pit OTBS Member

    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?

    [​IMG]

    So, Al?.... Are we there yet!!!!!
     
  13. I dozed off waiting LOL!!!! Just kidding... eyes still glued...
     
  14. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    After all the wait, I sure hope this turns out good. You guys are making me nervous!    [​IMG]
     
  15. bearcarver

    bearcarver Smoking Guru OTBS Member

    That's right Al---The spotlights are on YOU !   [​IMG]

    Bear
     
  16. svirgula

    svirgula Newbie

    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!
     
  17. ak1

    ak1 Master of the Pit OTBS Member

    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!!![​IMG]
     
  18. More like waiting for the wife to give birth..... Hey Al, can't we just  induce labor?  [​IMG]
     
  19. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★


    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.
     
  20. micmike

    micmike Smoke Blower

    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!!  [​IMG]
     

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