When I left Long Island 40+ years ago the only thing I missed was deli (well maybe good diners too.) When I landed in the South and discovered barbecue that emptiness was filled. When I learned how to make pastrami, well bliss doesn't begin to cover it. Not to mention the love and respect I've earned from fellow ex pats hear in Nash Vegas. With that said, here's the latest outing.
I picked up three flats after St. Patricks day. They were reaching their expir date and Sunday was absolutely beautiful so I got to work --
I rubbed them with a variation of Sir Porkalot's pastrami rub --
They spent most of the smoke at around 250 and I let the fire climb slowly to 275. I pulled them at an internal temp of about 175.
They looked pretty good at that point.
After the meat was done I opened the WSM up wide to clean the grate. There was a lot of heat in there and I thought wtf I'm grilling veggies for a chopped salad.
Excuse the styling but listening to the grunts of satisfaction from our dinner guests messed with my mind and I just had to grab the money shot as fast as possible and dig in.
Thanks for looking!