View Full Version : Pork and Pastrami...

05-22-2008, 01:59 PM





Smoked over some hickory. I like it much better than mesquite. Pork pulled at 200 and allowed to rest for 3hrs, pastrami pulled at 183 and also allowed to rest. I think I am going to allow it to go to 200 next time. Very tasty. The charcoal box allowed me much better temp control then before. I used a 21lb bag of Kingsford for the 11 hr cook, refilled the box 3 times. Easiest temp controls ever for me so far.

05-22-2008, 03:15 PM
I need about 12 of those for Sunday, what time can you be here?

Idaho Spud
05-22-2008, 03:27 PM
That looks tastey. How did you prep the pastrami?

05-22-2008, 03:39 PM
Good Lookin Grub!!!!

05-22-2008, 03:49 PM
outstanding. nice job

05-22-2008, 05:14 PM
That looks tastey. How did you prep the pastrami?

I started with a cheap brined point corned beef from the grocery store trimmed it up a little. Then the corned beef was soaked in water for about 6-8 hours, drained every 2 and filled with fresh water. After that it was rubbed with yellow mustard and then a dry rub of fresh cracked pepper (left very chunky), ground coriander and garlic powder. Then I wrapped it in saran wrap (tightly) over night and cooked the next day at 220-230 for 11 hours. It reached 183 internal in that amount of time. I then let her rest for 3 hours wrapped in foil in the pre-warmed cooler. Sliced it and then enjoyed it.:-D

05-22-2008, 05:41 PM
Looks great!! Sure wish I could get a taste test of that!!

05-22-2008, 07:01 PM
Looks great. Fine job.

05-22-2008, 07:04 PM
Meats look to be very savory and delicious.
Also, Nice Tongs you have there.