Pastrami Pastrami Pastrami

YankeeBBQ · Mar 22, 2008

Jorge said:
Steve, have ballpark proportions on the seasoning you used?

Per Brisket roughly..
1 TBS Freeze Dried Garlic
1 TBS cracked Coriander Seeds
1 TBS cracked white pepper
1 TBS Paprika (cheap stuff just for color)
2 TBS cracked black pepper
about a teaspoon of onion powder just for the heck of it

jestridge · Mar 22, 2008

wow would make some nice reubens

YankeeBBQ · Mar 22, 2008

The flash is pretty good on this camera it's pitch black out there. Here is the Pastrami at the 6 hour mak 151 degrees.

SmokeInDaEye · Mar 23, 2008

That looks awesome Steve! Keep the cooker closed for a bit and finish it off.

YankeeBBQ · Mar 23, 2008

It's Done !! Purty tasty !!

SmokeInDaEye said:
That looks awesome Steve! Keep the cooker closed for a bit and finish it off.

SmokeInDaEye · Mar 23, 2008

Dang! That looks amazing!

pne123 · Mar 23, 2008

what temp did you smoke it to? I have been pulling mine off at 185....

YankeeBBQ · Mar 23, 2008

pne123 said:
what temp did you smoke it to? I have been pulling mine off at 185....

Around 175 because it's late and I want it to cool so I can go to bed. Also I plan to steam it for a couple of hours. But what I sampled was very tender and when I probed it the probe slid right in. I did smoke it for 8 hours.

gotwood · Mar 23, 2008

Recipe I've found says 165 temp is enough, and If you are going to be preparing it like deli's you steam it after slicing

Pastrami Pastrami Pastrami

YankeeBBQ

is Blowin Smoke!

jestridge

somebody shut me the fark up.

YankeeBBQ

is Blowin Smoke!

SmokeInDaEye

Guest

YankeeBBQ

is Blowin Smoke!

SmokeInDaEye

Guest

pne123

Knows what a fatty is.

YankeeBBQ

is Blowin Smoke!

gotwood

is one Smokin' Farker

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