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View Full Version : 4 hour Pastrami.


Mdboatbum
03-23-2013, 11:33 PM
http://cdn.smokingmeatforums.com/2/22/900x900px-LL-2294449b_Pastrami05.jpeg
3.5lb Corned point cut from last week's sale, rubbed with cracked pepper and cracked coriander. Plus a little Kosher salt, which, besides the 18 hour soak, was too much.

http://cdn.smokingmeatforums.com/b/b8/900x900px-LL-b8afc399_Pastrami18.jpeg
Smoked at 300˚ over Kingsford and cherry chunks.

http://cdn.smokingmeatforums.com/a/a0/900x900px-LL-a05e5cf8_Pastrami20.jpeg
Yuck.

http://cdn.smokingmeatforums.com/4/4c/900x900px-LL-4c6fab63_Pastrami24.jpeg
AAhhhh.

http://cdn.smokingmeatforums.com/2/2f/900x900px-LL-2f289aeb_Pastrami34.jpeg
Moist and very tender.
http://cdn.smokingmeatforums.com/f/fd/900x900px-LL-fd8b8a9d_Pastrami41.jpeg

Best part is it was done in just a hair over 4 hours. Pulled it at 192˚. No foiling either.

Titch
03-23-2013, 11:40 PM
Awsome,plate please:thumb:

Hoss
03-23-2013, 11:42 PM
Looks goodnuff to taste.:grin:

bigabyte
03-23-2013, 11:50 PM
That looks absolutely scrumptious!:hungry::thumb::nod:

cameraman
03-24-2013, 06:50 AM
break out the mustard -- looks good

Big George's BBQ
03-24-2013, 06:55 AM
I would like some of that right now

BobM
03-24-2013, 08:48 AM
It looks great! :thumb:

LM600
03-24-2013, 10:57 AM
:eusa_clap

cowgirl
03-24-2013, 11:38 AM
Looks great from here too!!