Pastrami, pork butt, and STL spares

[sudsandswine]

Got around to slicing the pastrami tonight, it turned out pretty tasty. I think the rub may have been a bit thick but I like the pepper bite. I was able to use my 12" cimeter knife to slice it an even 1/8" and winded up not needing to dirty up the meat slicer.

All in all I was left with about 2.25lbs of pastrami, 4lb of pork, and the 2 slabs of ribs. That'll do it.

 

[ShadowDriver]

Oh, my goodness... that looks ridiculous!

I want... all of it!

 

[LordRiffenstein]

Oh my, what an amazing spread of meat!!

I had used the trimmings of St Louis ribs and turned them into burned ends. Smoke the meat with the ribs until tender. Cut up and put in foil pan, back on the smoker, add bbq saus later on. Came out fantastic.