Pastrami PRON

zydecopaws · Mar 16, 2009

Won't be home tomorrow, so smoked a pastrami today to make up for no corned beef. Pictures of the MOINK balls have already been posted, so you'll have to make do with only a couple of pics...

Surrounded by MOINK:

Sliced and ready for sammies:

MilitantSquatter · Mar 17, 2009

looks great..

what temp did you take it to ?

cowgirl · Mar 17, 2009

Mmmm....looks tasty Zydecopaws!! Dibs on any leftovers.

Mad Max · Mar 17, 2009

Looks like the MOINK, built a little fort, around the pastrami. hehe :lol:

bigabyte · Mar 18, 2009

That sure looks real good!

Phesant · Mar 18, 2009

Looks great with, fort walls of MOINK

HeSmellsLikeSmoke · Mar 18, 2009

Hope mine looks that good when I cut into it today.

BBQ_MAFIA · Mar 18, 2009

I plan to do my first Pastrami this weekend.

I will repeat Vinny's question, What temp did you take it to?

zydecopaws · Mar 18, 2009

It averaged 165-170 in a number of different locations when poked with an Orange Thermapen. As tasty as it was the first night, it was even better after it sat overnight in the refrigerator and was carved up for sammies the next day.

Sorry about the delayed responses, I was on the road yesterday and didn't have a chance to respond...

eheath · Mar 18, 2009

Oh man, that looks tasty.

The_Kapn · Mar 18, 2009

Great looking Pastrami!!!!!

Well done!

TIM

hav · Mar 18, 2009

Holy Carp!

Its Stonemoink, the fabled gathering place of those in the Que. A well respected group of people that insisted on using only RED Thermopens, at least as far as legend is concerned...:biggrin:

© 2009

Puppyboy · Mar 18, 2009

Looks great.

jestridge · Mar 18, 2009

Making corn beef now it in the frideg. What type of rub or spices you use and what temp did you take it to?

zydecopaws · Mar 18, 2009

hav said:
Holy Carp!

Its Stonemoink, the fabled gathering place of those in the Que. A well respected group of people that insisted on using only RED Thermopens, at least as far as legend is concerned...:biggrin:

© 2009

Dang good thing I wasn't drinking anything when I read this or I'd have to get a new monitor.

And that well respected group of people didn't seem to mind that I was using an ORANGE Thermapen once I told them I would share... :wink:

@Jestridge: It cooked for about 4 1/2 hours in a 22" WSM with a lid temp between 225-275. More details for this cook can be found on my blog.

Pastrami PRON

zydecopaws

Babbling Farker

MilitantSquatter

Moderator

cowgirl

somebody shut me the fark up.

Mad Max

is One Chatty Farker

bigabyte

somebody shut me the fark up.

Phesant

Babbling Farker

HeSmellsLikeSmoke

somebody shut me the fark up.

BBQ_MAFIA

somebody shut me the fark up.

zydecopaws

Babbling Farker

eheath

Is lookin for wood to cook with.

The_Kapn

Moderator Emeritus

hav

is one Smokin' Farker

Puppyboy

Babbling Farker

jestridge

somebody shut me the fark up.

zydecopaws

Babbling Farker

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