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Sunny and 70. Beautiful day for some Pastrami and CB. And Pictures too.

alelover

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Put some brisket and pork loin in some cure last Saturday. Well since today is the nicest day of the year so far I will smoke the meat that I was going to smoke anyway. Quite the opposite of my smoke last week.

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The Meat. It came from a cow.

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Man that things fat.

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Nothing a big knife can't handle. About 3 lbs trimmed brisket.

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Pumped full of brine

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  • 1.5 C. Clean Water (such as spring water)
  • 1 TBS Tenderquick

  • 1 tsp Powdered Garlic
  • 1 TBS Brown Sugar
...and rubbed with some cure.

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[h3]Rub #1[/h3]
  • 2 tsp freshly ground black pepper
  • 2 tsp course ground coriander
  • 1 tsp onion powder
Mix the above rub; take out 2 tsp to mix with Rub #2.  Save remainder of Rub #1 for smoking day.
[h3]Rub #2[/h3]
  • 2 TBS Tenderquick
  • 1 Tbsp Brown Sugar
  • 1 tsp Paprika
  • 2 tsp Garlic Powder

  • 2 tsp Rub #1 from above
Put in fridge for 7 1/2 days turning once daily.

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Sunday morning you sure look fine. I got Pastrami on my mind. Time to soak in cold water for about 2 hours to leech out the salt.

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Let's make some rub while we wait.
  • Remaining Rub #1 from Day 1, almost 1 Tbsp
  • 1 tsp Paprika
  • 1 tsp Garlic Powder
  • 2 TBS crushed Coriander
  • 1 ½ TBS Juniper Berries crushed
  • 2 TBS Freshly Crushed Black Pepper
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Pat the meat dry and apply the rub.

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Now for some Canadian Bacon. Here is a pork loin. It came from a pig. I'm not going to make the same mistake I did last time. I am making over double what I did last time.

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Did a dry cure on these.  Went in the fridge with the brisket for 7 1/2 days.

1 TBS Morton’s Tender Quick per pound of meat
½ tsp Brown Sugar per pound of meat
½ tsp Onion Powder
½ tsp Garlic Powder
½ tsp Paprika
½ tsp Course Black Pepper

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Off to the smoker we go after hittin' the cured loins with garlic powder, onion powder and fresh cracked black pepper.

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Smoker's up to temp. Looking pretty even.

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We'll be using hickory...

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...and pecan today.

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Been on the smoke for an hour now.

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Just smokin' away.

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Come back in few hours for the finish.

Thanks for tuning in.
 
Last edited:

SmokinAl

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Looks real good so far, let us know when intermission is over!

                                        
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alelover

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Canadian Bacon off the smoker at 161. 6hours at 225. Probably slice it up tomorrow.

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scarbelly

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Those look like they really came out good man. Congrats
 

Bearcarver

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Looking good Scott---Great work!-------Can't wait for the sliced shots!!!!

Wow that really is a fat guy---The sliced picture looks like a huge slice of Belly Bacon!!!!

"I'll Be Back, so you can Make My Day!" 

Bear
 

alelover

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Pastrami off the smoker at 180. Smelling pretty awesome. Gonna let it rest an hour or so.

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 It's been an hour.

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Next. THE SLICER. BAHAHAHAHAHAHAHA!

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Last edited:

alelover

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Slicing Time. Still warm but it's dinner time.

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The fixins. Bread and kraut imported from Germany.

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Reuben for the wife.

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Pastrami and provolone for the daughter. She called it pastrami love.

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And Dad gets the New Yorker. Pastrami, Swiss and Grey Poupon.

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Thanks for watching.
 

Bearcarver

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Wow!!!

I was gonna say, "Give me one like Dad's", but I'd love all 3 of them !!!!!!!!!!

Double Wow !

Bear
 

rbranstner

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Oh man those sandwiches made me drool all over my keyboard. Darn you. Corned beef is on sale this week for $1.99lb so I am going to go stock up. I love Reuben sandwiches and I especially love this time of year when I can fill the freezer with corned beef. Great job!
 

SmokinAl

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Man o man it was worth the wait. That's some good looking sammies you got there Scott!   
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beer-b-q

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That is some great looking Pastrami,  Those sammies look delicious...
 

chef willie

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Holy moley.....terrific job and some GREAT looking sammies...I'm with Bear, maybe a small one of each....No, a BIG Reuben and a small one of the others
 

Bearcarver

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Holy moley.....terrific job and some GREAT looking sammies...I'm with Bear, maybe a small one of each....No, a BIG Reuben and a small one of the others
That's not nice!  I don't like to show favoritism!

I'll take a big sammy of each!

Bear
 

alelover

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Thanks. But it's all your guys fault. Would never do this kind of thing without you guys and gals.
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alelover

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Sliced up the Canadian Bacon. Yes I know it's pork but it all started in Beef so we'll go with that. Here's a pic of Pastrami the next day.

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Now to slicing some CB.

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Nice cross section.

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Here are some slices.

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Same slices. Different angle.

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Canadian McKaisers for dinner last nite.

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Sealed and ready for sub zero.

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The End.
 

Bearcarver

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Knock it of Scott !!!!!!!!!!!

Every time I wipe my chin and keyboard off, you post more pictures !!!!!!

Bear
 

dirtworldmike

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Man!!  I'll tell you how good that looks.  It  just made me tear into the strami I did today that was resting in a cooler. I haaad planed to waite till tomorrow and slice it, but your Q set me off and I violated mine with a dull knife for a couple quick sammys...
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   Thanks for the great Q.
 
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