Rookie'48
Quintessential Chatty Farker
Well, it all began when my younger brother called to ask a question about pastrami 
. That got me wanting some pastrami also & I knew that I had a couple of corned beef flats in the freezer just calling my name. While I was digging through the freezer I found some other stuff that got my attention, like a pork loin, three sausage rolls for fatties and ..... a prime rib roast :-D. So, while the flats were doing their 2 day soak I decided to toss the pork on the smoker.
I had three different flavors of Ol' Folks sausage; one Hot, one Medium & one Italian. I just opened them up, hit with Misty's BBQ Seasoning and let them rest over night. The pork loin got a special treatment this time, I used about a 50/50 mix of Plowboy's Yardbird & BBS's Sweet & Spicey, then it also rested over night.
The Prime Rib was done with Phil's recipie with a couple of small changes: 1st - no turbanado sugar (I was out of it); and 2nd - I used the "Spicey" Montreal Steak Seasoning. On the flats I made a 50/50 mix of course ground black pepper & Montreal "Spicey". The flats also rested in the fridge after rubbing.
I used cherry pellets in the Traeger and I let it run on the "smoke" setting for awhile before ramping it up to cooking temps this time. Everything turned out good except for one of the flats (a bit dry). Oh, yeah, the Prime Rib is a lot more done than I would like, but you know the saying "If Mama ain't happy ....."
Now, after all of this blather, here's the Pron ---
. That got me wanting some pastrami also & I knew that I had a couple of corned beef flats in the freezer just calling my name. While I was digging through the freezer I found some other stuff that got my attention, like a pork loin, three sausage rolls for fatties and ..... a prime rib roast :-D. So, while the flats were doing their 2 day soak I decided to toss the pork on the smoker.I had three different flavors of Ol' Folks sausage; one Hot, one Medium & one Italian. I just opened them up, hit with Misty's BBQ Seasoning and let them rest over night. The pork loin got a special treatment this time, I used about a 50/50 mix of Plowboy's Yardbird & BBS's Sweet & Spicey, then it also rested over night.
The Prime Rib was done with Phil's recipie with a couple of small changes: 1st - no turbanado sugar (I was out of it); and 2nd - I used the "Spicey" Montreal Steak Seasoning. On the flats I made a 50/50 mix of course ground black pepper & Montreal "Spicey". The flats also rested in the fridge after rubbing.
I used cherry pellets in the Traeger and I let it run on the "smoke" setting for awhile before ramping it up to cooking temps this time. Everything turned out good except for one of the flats (a bit dry). Oh, yeah, the Prime Rib is a lot more done than I would like, but you know the saying "If Mama ain't happy ....."
Now, after all of this blather, here's the Pron ---
