- Mar 12, 2009
- 14,459
- 58
Just another smoke but this one was inspired by Ron and ( pignit) Dave. I started out with some tender quick and a some other spices. A little cajun seasoning and Jamacian jerk and garlic.
So it's seasoned up and vaccum sealed and ready for the frig for as many hours as I could get about 6 before I had to throw it on the smoker.
Now it's out and ready for the smoker. Ain't it a pretty
So now it seasoned with salt, pepper, garlic, and alittle fresh herbs from the garden. Some chives, colantro, rosemary. Then into a 230-240 smoker for awhile.
In the smoker for a couple of hours and at about 125. Notice the drip pan with alittle mixture of beef stock and some onions and garlic gloves and awaiting the beef drippings.
Fresh out of the smoker rested for a short time (next time longer) You can see how far the tender quick got into the meat. Next time I will let it cure aleast over night or longer if possible. Sorry for the blurry picture the wife thought I wanted a close up. I think she is playing we us and our Q
Here I got the camera back and this is what you get. A nice ring but I think it was the tender quick but it was foiled at 165 and I took it to 200 and then I wanted to pull it but that wasn't gonna happen this time. So it's sliced and ready for the sammies. It tast very good not super juicy but still moist.
This thing had A differant taste if you got the inside you had a good beef taste and if you got the outer ring only it had a pastrami taste a little more spicey too. So next time I will let it cure much longer than this time. It was definetly a learning experience. But thats what we do here is try differant stuff and learn from it. So thanks to Ron and Dave for their input and you should really try this one if you are a fan of the Pastrami. Thanks for looking and hopefully enjoying.
Thank Mark
So it's seasoned up and vaccum sealed and ready for the frig for as many hours as I could get about 6 before I had to throw it on the smoker.
Now it's out and ready for the smoker. Ain't it a pretty
So now it seasoned with salt, pepper, garlic, and alittle fresh herbs from the garden. Some chives, colantro, rosemary. Then into a 230-240 smoker for awhile.
In the smoker for a couple of hours and at about 125. Notice the drip pan with alittle mixture of beef stock and some onions and garlic gloves and awaiting the beef drippings.
Fresh out of the smoker rested for a short time (next time longer) You can see how far the tender quick got into the meat. Next time I will let it cure aleast over night or longer if possible. Sorry for the blurry picture the wife thought I wanted a close up. I think she is playing we us and our Q
Here I got the camera back and this is what you get. A nice ring but I think it was the tender quick but it was foiled at 165 and I took it to 200 and then I wanted to pull it but that wasn't gonna happen this time. So it's sliced and ready for the sammies. It tast very good not super juicy but still moist.
This thing had A differant taste if you got the inside you had a good beef taste and if you got the outer ring only it had a pastrami taste a little more spicey too. So next time I will let it cure much longer than this time. It was definetly a learning experience. But thats what we do here is try differant stuff and learn from it. So thanks to Ron and Dave for their input and you should really try this one if you are a fan of the Pastrami. Thanks for looking and hopefully enjoying.
Thank Mark
