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Old 02-02-2013, 10:06 PM   #1
is Blowin Smoke!

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Join Date: 07-04-10
Location: Rancho Cucamonga, CA
Default 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.
NB Bandera with baffle, fire grate, and charcoal basket mods
Modded ECB with Rotisserie
Superfast splashproof Blue Thermapen
Stok Gasser
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Last edited by campdude; 09-06-2014 at 10:35 PM..
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