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Old 08-16-2008, 11:13 PM   #1
Mad Max
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Join Date: 03-17-08
Location: Fort Mill, SC
Default Pastrami and Chuckie Pron...

Tried a pastrami for the first time and to keep it company on the drum, I also put on a chuckie. The pastrami was a 3.5 lbs., packaged corned beef flat. I soaked it overnight changing the water, about 5 times. After I patted it dried with paper towels, I seasoned with a mix ground coriander, course black pepper, paprika, garlic powder, onion powder and a touch of nutmeg.

The chuckie was about 4 lbs., it was covered with evoo and rubbed with a chicago steak seasoning and garlic salt. When the smoker was ready, both went on the grill and three garlic heads cut opened drizzled with olive oil and sea salt, wrapped in a foil holder. The smoker ran at about 210-230 degrees, KF and a mix of pecan and cherry wood. The pastrami was taken off at 150 internal and wrapped and put in a cooler for later. The chuckie was foiled at 165 internal and then back on the smoker to 195. It was then foiled with some beef broth and also in the cooler.

Meanwhile, I made Black Jack BBQ Sauce, recommend by n8man, in previous threads. Thanks!!

Pastrami was sliced thin and made in to sammy with rye bread and swiss cheese and mustard. Chuckie was pulled and served with garlic mash taters and Black Jack Sauce. Here is some of the pron.
Attached Images
File Type: jpg chuckie2.jpg (55.5 KB, 124 views)
File Type: jpg past2..jpg (49.6 KB, 124 views)
File Type: jpg chuckie6.jpg (46.0 KB, 124 views)
File Type: jpg past.3.jpg (58.7 KB, 124 views)
File Type: jpg past.4.jpg (34.5 KB, 124 views)
File Type: jpg past.6.jpg (30.3 KB, 124 views)
File Type: jpg chuckie7.jpg (49.9 KB, 123 views)
File Type: jpg chuckie9.jpg (39.7 KB, 124 views)
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