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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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06-14-2013, 08:12 AM | #1 |
Knows what a fatty is.
Join Date: 06-03-13
Location: Northern NJ
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First Time doing Pastrami and First Time doing pr0n, please be gentile
So I was showing off some of my pictures from my BBQ last year to me coworkers. After some time they convinced me to do a cook for them. I figured why no do Pastrami, easy to serve great food and I thought how hard could it be.
Well after reading through the steps I still went through with it and almost 3 weeks later I threw it on the smoker this morning. One up side is I recently invested in a Guru (Party Q). So far I am liking it and it seems to be working well. One question on it for any one that knows, I have a WSM, and previously I have used the Minion method for burning coals. For this smoke that is what I did, but was wondering if that is the way I should still be doing it with the Guru. Any feed back would be great. and now the pr0n..... Ill have more through out the day.... |
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06-14-2013, 08:27 AM | #2 |
Moderator
Join Date: 12-09-04
Location: Wandering, but not lost
Name/Nickname : Captain Ron
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Looking good so far! How about some details on what's going on in the pictures, what you used for a cure, rub, etc.
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"Ron Rico, Boss. You can call me Captain Ron..." Naked Fatties Rock! PKGo X 2/PK360/ |
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06-14-2013, 08:37 AM | #3 |
Knows what a fatty is.
Join Date: 06-03-13
Location: Northern NJ
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Yea was on my game plan but the wife has her ideas of what I need to do this AM, the good ol honey do list.
So the first two pictures is approx 60# of brisket that has been trimmed and separated. I then did a wet cure of Pink Salt #1, salt brown sugar and pickling spices; whole black peppercorns, cinnamon sticks, dill seeds, hot red pepper flakes, mustard seeds, coriander seeds, celery seeds, bay leaves, dried thyme, ground ginger, whole allspice berries, whole cloves, cardamom seeds, juniper berries, and anise. That all set for approx 1 week and yielded the next two photos. I placed the "corned beef" in water over night to get excess salt off of it. I also boiled two small pieces to try as if it was corned beef. The flavor was spot on and the best part is I did not end up with botulism! LOL The final two pictures are of the pastrami rub, which is Coriander, black pepper, mustard powder, praprika, onion powder, and garlic powder. I put them on this AM, the rain is holding off which is good. Based on the weather reports I should be okay. It was approx 60F out with little to no wind, and all is going good at this time. The guru is holding the temp nice, though a small temp diff from my maverick (approx 7-8F) I have the WSM set for 260 and will go for about 8 hrs on the first batch, smallest pieces went on first. |
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Thanks from:---> |
06-14-2013, 08:59 AM | #4 |
Quintessential Chatty Farker
Join Date: 04-28-12
Location: Wis-con-sin
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60# of pastrami on your first pr0n?!?!?!?! It's you that needs to go gentle on us! Way to go, sounds and looks killer so far!
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Kettleheads Anonymous Charter Member |
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06-14-2013, 09:03 AM | #5 |
Knows what a fatty is.
Join Date: 07-10-12
Location: Bluff City TN
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Looks very tasty! great job
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Custom Built Trailer mounted offset. ECB - UDS Hybrid. |
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06-14-2013, 09:20 AM | #6 |
Knows what a fatty is.
Join Date: 05-28-13
Location: NJ
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Looks good! I sent my wife for a "corned beef brisket" so I could try another pastrami Saturday and she comes home with a fresh brisket.
A few months ago I sent her for a "fresh brisket" and she comes home with a corned beef brisket. |
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Thanks from:---> |
06-14-2013, 09:30 AM | #7 |
Knows what a fatty is.
Join Date: 05-15-13
Location: Montreal, QC
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Sweet looking stuff, when are you opening up the deli?
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Weber OTS 18.5" & Broil King Crown 10 Natural Gas Grill |
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06-14-2013, 09:37 AM | #8 | |
Knows what a fatty is.
Join Date: 06-03-13
Location: Northern NJ
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Quote:
And as for doing 60# I have a habit of over doing things, my first Brisket was actually 2 16# whole packers..... |
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06-14-2013, 10:51 AM | #9 |
is One Chatty Farker
Join Date: 06-28-10
Location: Bothell, WA
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How many people are you planning to feed at work?
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Traeger lil Tex, 2 Weber 22.5", UDS "Go Cougs!" They call me "Dave" [B]Original Noobian Warlord [/B]Loser of Known Space |
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06-14-2013, 12:05 PM | #10 |
Knows what a fatty is.
Join Date: 06-03-13
Location: Northern NJ
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06-14-2013, 01:24 PM | #11 |
somebody shut me the fark up.
Join Date: 04-02-07
Location: Warren, Vermont
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Looks to me like you are right on top of it.
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Jim - Another transplanted Texan Former KCBS CBJ Large and Medium Big Green Eggs , Black 18.5" WSM, Blue Weber Performer - Stainless, Green Weber OTG Kettle , Brinkmann SnP Pro, and a Stainless UDS. One retired Portable Kitchen grill. Red Thermapen, Maverick ET-732, EdgePro Apex Sharpener. Avatar is the original 1951 Weber Kettle Last edited by HeSmellsLikeSmoke; 06-14-2013 at 01:48 PM.. |
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06-14-2013, 01:38 PM | #12 |
is Blowin Smoke!
Join Date: 07-08-09
Location: Deer Park, Wa
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you won't have left overs. hope you have enough.
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No trees were harmed in presenting this post; however, a great number of electrons were terribly inconvenienced. [URL]http://www.teddybearcreations-wa.com[/URL] Note to mods: is the back link ok? When all else fails ...... |
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06-14-2013, 04:33 PM | #13 |
Knows what a fatty is.
Join Date: 06-03-13
Location: Northern NJ
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Well the first batch is done and off the smoker. Had a little trouble with the Temp control but it still came out great!!
Next batch going on in a little bit for an over night smoke. Hopefully I can get the temp issue under control. Even with the Guru the temps kept running Hi but anyways enjoy the Pr0n and Ill let you know how it comes out !!! |
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06-14-2013, 04:53 PM | #14 |
is One Chatty Farker
Join Date: 04-16-12
Location: Trevor,wi
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Boy your not messing around!!!!!!
Looks tasty!
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18.5 WSM, Weber genesis,little pig grill,Pit Boss Memphis Ultimate,Masterbuilt Gravity Series 1050 |
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06-14-2013, 07:18 PM | #15 |
Full Fledged Farker
Join Date: 07-31-12
Location: Blanchard, Louisiana
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Man I luvs me some pastrami!!! thx
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Mrs. Hogwollop up and r-u-n-n-o-f-t, future cold smoker, 18.5 WSM Maverick ET-732 |
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