Thread: Pastrami

Got two corned beef flats rubbed and on the smoker along with a Boston Butt. Will be doing some ribs and other stuff later today.

[img width=720 height=539]http://i485.photobucket.com/albums/rr218/Paymaster_2008/Feb%202nd%20Pastrami%20Cook/002_zps16e7fa52.jpg[/img]

[img width=720 height=539]http://i485.photobucket.com/albums/rr218/Paymaster_2008/Feb%202nd%20Pastrami%20Cook/003_zps2ddce4ff.jpg[/img]

Love pastrami. Those look great. What do you use in your rub?

[quote author=Landlocked link=topic=2580.msg23312#msg23312 date=1359817209]
Love pastrami. Those look great. What do you use in your rub?
[/quote]

I slather with yellow mustard and then rub with fresh ground peppercorns and coriander seeds.

Thanks

Thanks for the info.

Well all is done. Just waiting on corn to get done to eat some of these ribs. Pastrami is for reuben sandwiches for tomorrow's Super Bowl. Turkey is for my daughter. Boston butt is for a friend.

[img width=720 height=374]http://i485.photobucket.com/albums/rr218/Paymaster_2008/Feb%202nd%20Pastrami%20Cook/015_zps025f4a9b.jpg[/img]

[img width=720 height=488]http://i485.photobucket.com/albums/rr218/Paymaster_2008/Feb%202nd%20Pastrami%20Cook/017_zps46e90527.jpg[/img]

[img width=720 height=481]http://i485.photobucket.com/albums/rr218/Paymaster_2008/Feb%202nd%20Pastrami%20Cook/019_zps6edc5e7d.jpg[/img]

[img width=720 height=522]http://i485.photobucket.com/albums/rr218/Paymaster_2008/Feb%202nd%20Pastrami%20Cook/023_zps7b7d5274.jpg[/img]

[img width=720 height=516]http://i485.photobucket.com/albums/rr218/Paymaster_2008/Feb%202nd%20Pastrami%20Cook/009_zpsface86c7.jpg[/img]

My Plate

[img width=720 height=539]http://i485.photobucket.com/albums/rr218/Paymaster_2008/Feb%202nd%20Pastrami%20Cook/026_zps9e6672c5.jpg[/img]

[font=comic sans ms][size=12pt]Paymaster, my doctor says I have to stop viewing your photos and reading your recipes immediately!
I have gained 20 pounds and my cholesterol has gone through the roof since you joined the forum; you’re killing me.

Man, does that ever looks appealing !!!!!!!!!!
About how long do you smoke your Butt and what kind of wood do you use . What about the ribs . Thanks for sharing .

:eat: :bow: :eat: :bow: :eat: :bow: :eat: :bow:

[quote author=usa link=topic=2580.msg23347#msg23347 date=1359906592]
Man, does that ever looks appealing !!!!!!!!!!
About how long do you smoke your Butt and what kind of wood do you use . What about the ribs . Thanks for sharing .
[/quote]

I cook most everything at 225-250* in my smoker. Butts, I cook to an internal temp of 205*. Ribs, I cook 2.5 hours in the smoke,3.0 hours foiled or until the temp between the bones are at 185* then .5-1.0 hours back in the smoke. That last period I sauce if someone wants them sauced. I do the last part on a hot grill for my wife. She like them very well sauced and caramelized. Brisket, I cook to 190* internal and do the tooth pick test before I pull them out. Chicken( leg quarters) gets 1.5-2.0 hours of smoke then I move them to a hot grill and finish indirect. Want the grate temp around 325-350 to keep the skin crisp.
I use oak and hickory mostly. I like apple and pear wood as well. I do briskets in Mequite some too.

Thanks Y'all