CakeM1x
is Blowin Smoke!
- Joined
- Apr 23, 2012
- Location
- Madison, WI
Decided to cook up some pastrami from some corned beefs I bought last year on sale and my mom gave me a 9lb prime rib that my brother said was tough(was on sale for 4.99/lb). She thought I'd be able to salvage it with my meat slicer so I took it to make italian beef and some thinly sliced raw for some future philly cheese steaks.. The prime rib said SK or KS cut which I assume is select cause there wasnt much marbling.
For the pastrami I soaked overnight with 2 batches of water and seasoned with Thirdeye's pastrami rub. Threw those on the big joe with pecan @275. wrapped at the staff and pulled at 200.
For the prime rib I did meatheads italian beef recipe, it's our goto. Seasoned and put on the roti on the weber with some apple smoke in some pouches. I didn't want much smoky flavor and this was perfect amount.
All rubbed up and stabbed
The setup
Pulled at 115
The next day I took the product to my old 1960s berkel slicer. First time cutting a lot of meat and it worked great. Can't wait to paint it when it get's warmer out.
All sliced up. Took like 5 minutes.
Pastrami
Packaged for easy meals. Starting to do this quite a bit. Saves a lot of time.
Wifey had a italian beef with cheese last night and said it was the best yet so that prime rib didn't go to waste. Thanks for lookin!
For the pastrami I soaked overnight with 2 batches of water and seasoned with Thirdeye's pastrami rub. Threw those on the big joe with pecan @275. wrapped at the staff and pulled at 200.
![25444039416_29f3535626_b.jpg](/proxy.php?image=http%3A%2F%2Ffarm2.staticflickr.com%2F1516%2F25444039416_29f3535626_b.jpg&hash=dfb27ac9d04d0ec292c033070e6a84a5)
![25102630179_346b809db5_b.jpg](/proxy.php?image=http%3A%2F%2Ffarm2.staticflickr.com%2F1683%2F25102630179_346b809db5_b.jpg&hash=5e54d6a108ac3ef825ac791a2ef8a751)
For the prime rib I did meatheads italian beef recipe, it's our goto. Seasoned and put on the roti on the weber with some apple smoke in some pouches. I didn't want much smoky flavor and this was perfect amount.
All rubbed up and stabbed
![25444039396_fdc86fa190_b.jpg](/proxy.php?image=http%3A%2F%2Ffarm2.staticflickr.com%2F1713%2F25444039396_fdc86fa190_b.jpg&hash=bf01da4d2aa3c8a55c7716c2f435655b)
The setup
![25174612250_a7cbdd997a_b.jpg](/proxy.php?image=http%3A%2F%2Ffarm2.staticflickr.com%2F1526%2F25174612250_a7cbdd997a_b.jpg&hash=bb6dd3b8b998fee2405795c9314beea1)
Pulled at 115
![25470195465_065a58fb7a_b.jpg](/proxy.php?image=http%3A%2F%2Ffarm2.staticflickr.com%2F1481%2F25470195465_065a58fb7a_b.jpg&hash=cdb041c5d8e0fd14bf300370e8827d48)
The next day I took the product to my old 1960s berkel slicer. First time cutting a lot of meat and it worked great. Can't wait to paint it when it get's warmer out.
![24839627234_3fc2f83012_b.jpg](/proxy.php?image=http%3A%2F%2Ffarm2.staticflickr.com%2F1443%2F24839627234_3fc2f83012_b.jpg&hash=c2a88fce58319a0508c9415298316ef4)
All sliced up. Took like 5 minutes.
![25470195235_076f3a9d79_b.jpg](/proxy.php?image=http%3A%2F%2Ffarm2.staticflickr.com%2F1461%2F25470195235_076f3a9d79_b.jpg&hash=97edbbe33c76fafeada97333f5e60003)
Pastrami
![25102629619_526c6b2cb1_b.jpg](/proxy.php?image=http%3A%2F%2Ffarm2.staticflickr.com%2F1681%2F25102629619_526c6b2cb1_b.jpg&hash=84c0c663560a989f9f4f103e758bfef9)
Packaged for easy meals. Starting to do this quite a bit. Saves a lot of time.
![25444039136_35801c95df_b.jpg](/proxy.php?image=http%3A%2F%2Ffarm2.staticflickr.com%2F1559%2F25444039136_35801c95df_b.jpg&hash=95ff45c53ea8262799a5c9ebb41d581c)
Wifey had a italian beef with cheese last night and said it was the best yet so that prime rib didn't go to waste. Thanks for lookin!
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