Last Pastrami.......of 2011

SirPorkaLot · Dec 30, 2011

I posted a thread here, on the curing process of the two briskets I cured out.

This week I took it out of the cure, rinsed, rubbed & smoked, and then sliced.

Pre Cure
Trimming brisket

Cut into ~4-5lb pieces

Loading Smoker

After smoking (post cure)

Slicing

Sliced

bluetang · Dec 30, 2011

Flippin fine dang pastrami:thumb:

martyleach · Dec 30, 2011

Well, it looks great. How was it?

cameraman · Dec 30, 2011

Kudos to you Sir!

Ron_L · Dec 30, 2011

What pit temp and final internal temp?

WineMaster · Dec 30, 2011

Very cool - Great job

SirPorkaLot · Dec 30, 2011

martyleach said:
Well, it looks great. How was it?

Fantastic Marty.
I got rid of 10 lbs of it and still have a fridge full, come on by. :becky:

boogiesnap · Dec 30, 2011

sure is! :thumb:

SirPorkaLot · Dec 30, 2011

Ron_L said:
What pit temp and final internal temp?

225 pit temp, pulled at 175 IT (about 6 hours). Foiled and immediately into fridge to rest overnight.

Sliced cold

Phubar · Dec 30, 2011

Dang!:shock:

landarc · Dec 30, 2011

That is one nice slicer for free. I want to rent a room at your place, well, no, I just want the slicer and someone to cook pastrami for me.

bigabyte · Dec 30, 2011

Fan-Farking-Tastic!

Sammy_Shuford · Dec 30, 2011

Fine chow, just plain fine!

ALLENY · Dec 30, 2011

Looks amazing!!!

Crazy Harry · Dec 30, 2011

drooooool

RevZiLLa · Dec 30, 2011

WOW! And that professional slicer makes a big difference too

SirPorkaLot · Dec 30, 2011

RevZiLLa said:
WOW! And that professional slicer makes a big difference too

It made a HUGE difference on that quantity of meat for sure.

Bbq Bubba · Dec 30, 2011

Outstanding! :thumb:

Gore · Dec 30, 2011

Still on my to-do list. That is a very inspirational thread. I'm going to have to do this for my wife. Thanks! :thumb:

gtsum · Dec 30, 2011

nicely done! What is the best way to reheat to chow down on?

Last Pastrami.......of 2011

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