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campdude 02-02-2013 09:06 PM

1st Time Pastrami and Pulled Chuck
I decided it was time to try making some pastrami. I had a corned beef point, flat, and round in the freezer. I figured I'd go for the point. It was about 3 pounds. I soaked it for about 24 hours, changing the water 3x. I then rubbed with a mix of the spice packet, dry mustard, corriander, brown sugar, onion powder, and garlic powder. I didn't put any black pepper in the mix because the wife can't eat it. I wrapped it in plastic and left it in the fridge overnight. Took it out in the morning, unwrapped it, and let it air out for about an hour. I got the Bandera up to heat with K blue and a mix of hickory and cherry woods. The chuck got a liberal rub of Simply Marvelous Sweet and Spicy. I put them in the smoke at around 250* and let it climb to around 290*. In 2 1/2 hours the pastrami was at 162*. I pulled it out and put it in a pan on a rack with beef broth in the bottom and covered with foil. At the same time the chuck was at 167*, so I foiled it with some broth too. I put them both back in and jacked the temp to 320*. In a little over an hour the pastrami was at 188*. I checked it and it probed tender. The chuck went another hour to 204* before probing tender. I made a killer pastrami sammie with spicy mustard, swiss cheese, and some dill pickle. I enjoyed a Firestone Velvet Merlin Oatmeal Stout with the sammie. I made a plate of pulled beef nachos with guacamole also. I'll have beef for tacos for tomorrow. Thanks for looking.

bigabyte 02-02-2013 09:10 PM

Fark yeah!:hungry::thumb::nod:

MisterChrister 02-02-2013 09:39 PM

Dude dude dude!!!!

Ron_L 02-02-2013 09:40 PM

Very nice!

AussieTitch 02-02-2013 09:50 PM

Looks Fantastic.

fantomlord 02-02-2013 09:53 PM

yeah...that looks farking awesome!
now I'm hungry :tsk:

Smoothsmoke 02-02-2013 10:58 PM

That's the ticket!

Smokin Patriots 02-02-2013 11:00 PM


JohnHB 02-02-2013 11:09 PM

Your almost a Reuben looks fantastic.

Crazy Harry 02-02-2013 11:19 PM

very nice

Dirt Daddy 02-03-2013 08:41 AM

Sammy time

bluetang 02-03-2013 08:53 AM

Now THAT is purdy!:clap:

Hambone1950 02-03-2013 09:08 AM

That all looks killer , bro. the caraway rye is the perfect bread too.
Nice work.:clap:

Big George's BBQ 02-03-2013 09:38 AM

Very Nice :hungry: Pastrami looks awesome.

Phubar 02-03-2013 09:44 AM

Looks Phantastic!

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