Had some time for smoker therapy yesterday finally. Had been planning to do some more pulled pastrami to go with my 4 gallons of homemade kraut for Reubens. I scored 14 of these corned beef points a month or so ago @ $1.99 / lbs.
Five of them into a food grade bucket of water overnight to desalinate a little.
Rub is a Katz knockoff recipe from Amazing rubs I’ve used for a long time. I do the version with part powders and part crushed spices. I like those coarse bits on the bark. All rubbed up and back to frig overnight.
Started running the Lang at 250 for a few hours then coasted up to 275F.Also threw in a couple butts , green beans with bacon and onion and a spin on
smokin peachey
beans as my daughter loves peaches.https://youtu.be/1PscELkOF0w At about 165F I moved them all into a pan on a wire rack with some beef broth in the bottom. Covered tightly and bsck into the smoker to finish at 203-205
When they but temp I threw them in the Cambro for about an hour while the butt was finishing up. After that it was pull time. A couple were a little tighter but pulled with some coaxing while some pulled easily.The largest one was tight enough that I left it whole to slice thin on the slicer later for the freezer. Here is the pulled.
Made a test Reuben for the neighbor.Wide loaf light rye, pastrami, homemade kraut straight out of the crock, Swiss cheese and a homemade sauce. No pics as I was running out of energy with a lot of cleanup left to do. They flipped over it and his guests informed him they’d be moving in based on the pulled pork and sandwich sample LOL. Thanks for looking. Time to get all the food ready for guests in a couple hours.
smokin peachey
beans as my daughter loves peaches.https://youtu.be/1PscELkOF0w At about 165F I moved them all into a pan on a wire rack with some beef broth in the bottom. Covered tightly and bsck into the smoker to finish at 203-205
