Let's Talk BBQ
FORUM SPONSORS => MAK Grills => Topic started by: KyNola on February 25, 2013, 09:46:04 PM
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Today I smoked 6 pounds of turkey breast that had been brined for 3 days in a spicy Pastrami brine. Then it came out of the brine, was rinsed, patted dry and rubbed down with Uncle Louie's Pastrami Rub overnight in the frig.
Smoked at 240 on the upper rack of 829 which means it was probably around 225 on the second rack. Burning BBQer's Delight Hickory, my go to pellet. IT hits 155, wrap in foil and place in a microwave oven(don't turn it on) for a couple of hours and then into the frig to hang out overnight for the smoke to permeate and even out throughout the turkey breast.
Will slice in the next day or so.
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hurry it up larry. i want a sandwich partner. 8)
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Larry,
What , no pictures? I have never heard of Unicorn Turkey Pastrami.
Art
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Sounds Great Larry, WC did some turkey pastrami a while back and I want to try that to!! You know the picture police will be by shortly ;D ;D
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Larry,
What , no pictures? I have never heard of Unicorn Turkey Pastrami.
Art
We have now ;D
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pictures.
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Per your request. No Unicorn Turkeys at my house. I'm not real big on posting loads of pics because sooner or later you have seen butts, ribs, turkeys, chickens, even bacon but for you guys I will as this is a little different than some posts. ;)
First pic is a single piece of turkey pastrami breast. All hand sliced.
(http://i497.photobucket.com/albums/rr340/lnjrudolph/Slicedturkeypastrami_zps5f0d2d00.jpg)
Next, all of the turkey breast pieces hand sliced.
(http://i497.photobucket.com/albums/rr340/lnjrudolph/Pastramitray_zps8b7a893b.jpg)
Final pic is of it all vacced, packed and ready to go in the freezer.
(http://i497.photobucket.com/albums/rr340/lnjrudolph/TurkeyPastramipacked_zps378582f3.jpg)
Thanks for looking guys.
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Looks really good Larry
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Looks good! Would love to have a taste.
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Throw me something, Mister!
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I'll take one of those vac sealed bags!
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Larry,
Thank you for the pictures. That is one load of pastrami!!
Art
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Some of those lunch meat companies better start watching out Larry! Simply Fabulous ...
(http://i854.photobucket.com/albums/ab105/papa_peter/BBQ%20Smoke/miscellaneous/Emoticons/Like_zps45d9255e.gif)
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Outstanding! That'll make at least a few sammies. :D
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Your pastrami looks great.
I just ate up the rest of mine yesterday.
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Geez..enough for everyone. Great cook there. Pam .☆´¯`•.¸¸. ི♥ྀ.
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Yea buddy. I would love to try a sample of that!
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:P :P :P :P :P
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Wow. Fantastic looking cook! :P I can't wait to try my hand at some turkey pastrami! It's making me hungry just thinking about it. ;D
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Awesome - throw us some please :P
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How about the instruction/recipe for the brine. I really want to try this!
Hub
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I can't wait to try turkey pastrami. And if it turns out half as good as yours looks I'll know I've done something right! Amazing looking cook Larry!
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Wow! Never seen this thread. Nice job Larry.
Sent from my iPhone 5 using Tapatalk
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Looks good! Would love to have a taste.
shipping to cali shouldn't be that much? :o
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Looks great KN, did you use fresh turkey breasts? Don
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My apologies friends. Have been away for a bit. Don, I bought turkey "loins"(large pieces of turkey breast) that have no added flavoring goo but I have made it before using fresh turkey breasts cut off of the bone. Works just as well.
Also, here is a link to the recipe that I "borrowed" from Guy Fieri. I only used his brine recipe as frankly, I didn't like the rest of the recipe.
http://www.foodnetwork.com/recipes/guy-fieri/turkey-pastrami-recipe/index.html
I smoke it at 225 to an IT of 152 and then FTC for a couple of hours. The IT will cruise right on up to 155-160. Wrap in plastic wrap and then foil and into the frig for at least overnight, preferabley two, to allow the smoke and flavors to permeate.
Again, my apologies for taking so long to respond.