Pastrami, pork butt, and STL spares

[sudsandswine]

I need to do some meal prep for the week and figured I'd let the Primo XL do the cooking for me today while I take care of some other things around the house, such as getting my Shirley hot so I can clean off the outside. And since I'm getting the Shirley hot, I might as well do a short cook of some ribs on it.

I injected the Smithfield Prime Reserve pork butt with the "Chris Lilly" style injection last night and broke down the ribs this morning. I bought a "corned beef flat" from Sam's a couple weeks back that I wanted to make pastrami with, so I figured I'd throw it next to the pork butt since I'll have all that extra unused room on the Primo.

I always hate to waste the rib tips I trim off for St Louis style cut, but I don't care to fish out all the cartilage when I eat them. I started poking around at these and the cartilage inside looked easy enough to trim out in one piece, so I gave it a whirl. Was I was left with was some nicely marbled boneless pork that I seasoned up and will throw it on along with the ribs. I figure I can dice it and use it for beans at a later date. Much less waste this way, probably < 1lb out of the 9.5lb package.

 

[Smoke on Badger Mountain]

Looks like its going to be a good week!

 

[thirdeye]

My Sam's stopped carrying the Grobel's (sp?) brand about a month ago and switched to the Member Mark brand. Which did you get? Are you planning on a soak-out on the corned beef?

 

[sudsandswine]

Looks like its going to be a good week!

Trying to get back on the low carb train, and my highest potential for success exists when there is a plentiful amount of meat at my disposal to help mitigate cravings while I transition into keto. :thumb:

 

[sudsandswine]

My Sam's stopped carrying the Grobel's (sp?) brand about a month ago and switched to the Member Mark brand. Which did you get? Are you planning on a soak-out on the corned beef?

Yes, Member's Mark here too. The meat had a pretty decent amount of marbling for a flat, so we'll see what happens. I may try to pick up a 10 or 11lb packer from Costco and corn my own beef in a few weeks. And yes, I did soak it, been in for about 12 hours now with 1 water change.

 

[thirdeye]

Yes, Member's Mark here too. The meat had a pretty decent amount of marbling for a flat, so we'll see what happens. I may try to pick up a 10 or 11lb packer from Costco and corn my own beef in a few weeks. And yes, I did soak it, been in for about 12 hours now with 1 water change.

That should be plenty of soak time. Please report back with a review of the Members Mark product. It wouldn't surprise me if they purchase from an established producer and just re-packaged them anyway.

Other than the good quality the Groble's brand had, the flats were straight cut on the front end, so they always had a strip of point meat on them. I do a pressure finish on my pastrami and will get plenty of broth, which is excellent for dipping or when making soup.

 

[sudsandswine]

Straight cut on these too. There is a little bit of point left on the cut end.

 

[Clasko2]

Off to a great start. I'm a huge fan of the Lilly injection myself. I've sort of made a hybrid with his and the Harry Soo injection. Works great! Looking forward to seeing the end product!

 

[Smoking Piney]

Nice trim on the spares.

Let me know what time dinner is. I'll bring the beer. :-D

 

[sudsandswine]

The pork butt and pastrami are in the Flame Boss and Primo's hands now.

Rockwood charcoal and a mix of hickory and cherry chips providing the heat and flavor. Oakridge BBQ Secret Weapon on the pork and the pastrami rub recipe from Amazingribs.com on the beef.

 

[sudsandswine]

Nearly forgot about the pork belly I cubed up the other night, cut off the end of a belly I'm curing bacon from. That would've been unfortunate.

 

[Smoking Piney]

Killing me! :-D

 

[electron_si]

Nice job suds. Those ribs from Sams look nice. I might have to make a trip To KC to pick up a couple packs.
My sams still only carries BB’s

 

[ShadowDriver]

op2: op2:

So much goodness before... and so much more to come.

Keep rockin' up there in KC!

 

[sudsandswine]

My mom wanted a slab of ribs, since I was firing up the smoker after all, and so did my brother. Made a quick run to Sam's for some more chicken wings and picked up a nice looking pack of Smithfield Prime Reserve spares. Hit those with EAT Barbecue Zero to Hero and my two IBP slabs with Oakridge Dominator Sweet Rib Rub.

 

[tom b]

Well hell it looks like your getting busy :thumb:

 

[sudsandswine]

Whew, everything is in...those rib tips came out greeeaaat. I'll be de-boning them more often, I think they'd make great tacos. These are destined for baked beans (anybody got a good recipe) but lots of flavor and super tender.

I'm going to refrigerate the pastrami overnight and try cutting by knife...if that doesn't work, I'll run to the storage unit and grab the meat slicer.

 

[Czarbecue]

My god, meat just appearing out of nowhere!

 

[TravelingJ]

Another solid looking cook. I don't see how Sams on the weekend is quick, at all. I feel like I spend 45 minutes walking between having to park next door, and then how large the store it.

Trying to get back on the low carb train, and my highest potential for success exists when there is a plentiful amount of meat at my disposal to help mitigate cravings while I transition into keto. :thumb:

That's for sure. We have been going Keto for a few weeks now (sans a cheat day here and there..) and the only way I can keep her going with it-is to load up the house with keto kibble before I head out for a week. The meal prep is essential for us.

 

[bucko]

Nice looking rims