Let's Talk BBQ
Recipes => Recipes => Beef Recipes => Topic started by: nepas on January 06, 2012, 09:09:42 PM
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Yeah you heard right....nepas and a gasser :o
Just want to thank Larry for his guidance for helping with my Pastrami venture.
Here is the pastrami after a couple days wrapped in the fridge.
(http://i868.photobucket.com/albums/ab242/nepas1/smoked%20nuts/prami.jpg)
On a frogmat and grate.
(http://i868.photobucket.com/albums/ab242/nepas1/smoked%20nuts/prami22.jpg)
Into the gas smoker with ya.
(http://i868.photobucket.com/albums/ab242/nepas1/smoked%20nuts/prami3.jpg)
(http://i868.photobucket.com/albums/ab242/nepas1/smoked%20nuts/prami4.jpg)
(http://i868.photobucket.com/albums/ab242/nepas1/smoked%20nuts/prami5.jpg)
Hanging it.
(http://i868.photobucket.com/albums/ab242/nepas1/smoked%20nuts/DSC00835.jpg)
Pulled now ready for some foil and rest. 24 Hours.
(http://i868.photobucket.com/albums/ab242/nepas1/smoked%20nuts/DSC00839.jpg)
(http://i868.photobucket.com/albums/ab242/nepas1/smoked%20nuts/DSC00840.jpg)
I couldn't wait anymore.
Just unwrapped from the clear wrap, ready to slice thin.
(http://i868.photobucket.com/albums/ab242/nepas1/smoked%20nuts/DSC00841.jpg)
Yumm
(http://i868.photobucket.com/albums/ab242/nepas1/smoked%20nuts/DSC00842.jpg)
Vac bagged. I had to put a paper towel in front of the pastrami because the vac was pulling the liquid out and would not seal.
(http://i868.photobucket.com/albums/ab242/nepas1/smoked%20nuts/DSC00844.jpg)
For my sammy.. My wife ate half the pile :o
(http://i868.photobucket.com/albums/ab242/nepas1/smoked%20nuts/DSC00843.jpg)
A PP Sammy
(http://i868.photobucket.com/albums/ab242/nepas1/smoked%20nuts/DSC00845.jpg)
(http://i868.photobucket.com/albums/ab242/nepas1/smoked%20nuts/DSC00846.jpg)
(http://i868.photobucket.com/albums/ab242/nepas1/smoked%20nuts/2012-01-06202029.jpg)
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Rick,
That looks awesome! I'll bet it did taste good, too. I love pastrami. When did you get the gasser/smoker? I don't recall seeing that when you were still in PA.
Art
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nepas, that is really fine cooking. I can almost taste how good it is.
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nepas..looks wonderful, but I need more directions please. I have an CharBroil electric vertical smoker and want to try that. So what did you put on it, how long, what temp did you smoke it at, what kind of smoke material did you use, how long approx? I can even panini mine too. Good job. Pam ★*˚°。°
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"Vac bagged. I had to put a paper towel in front of the pastrami because the vac was pulling the liquid out and would not seal."
After bagging put in freezer for 30 min before sealing,keeps the moisture in the meat & makes sealing easier.
The pastrami looks GREAT
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That was one heck of a cook. It would be nice if you post your pastrami recipe for us with St. Patties day looming and corn beef will be going on sale. 8) That looks like I a sammie I would wolf down in no time!!
Was that a first run on that smoker? Looks way too clean in there...better getter greasy ;D
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That was one heck of a cook. It would be nice if you post your pastrami recipe for us with St. Patties day looming and corn beef will be going on sale. 8) That looks like I a sammie I would wolf down in no time!!
Was that a first run on that smoker? Looks way too clean in there...better getter greasy ;D
Must be new..very clean Pam ★*˚°。°
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Yeah its a new one for me. My Christmas present from me to me...HAHA
This is the recipe i used.
1/4 cup kosher salt (I cut this back to 2 Tbs because i used a packaged corn beef, I soaked it for 24 hours in water to remove some the salt)
1/4 cup paprika
3 tablespoons coriander seeds
3 tablespoons brown sugar
2 tablespoons black peppercorns
2 tablespoons yellow mustard seeds
1 tablespoon white peppercorns
8 cloves garlic, minced (Rubbed into the meat before wrapping)
Combine coriander seeds, peppercorns and mustard seeds in a spice grinder. Grind coarsely.
Add in remaining ingredients and mix well. Rub is now ready to use.
It may be stored, refrigerated in an airtight container.
After the rub i wrapped in clear wrap really tight for 2 days. Upon unwrapping i let stand at room temp and pre heated my smoker to 225. The wood i use was 3 cups of hickory pellets and had water in the pan. I only smoked until the pellets were burnt (bout 1.3 hrs) then went with just 225 for another 2.75 hrs.
Pulled when i got an IT of 165, Then i took off the hook and wrapped again in clear wrap and let stand at room temp until cool. I then placed in fridge (should have been 2 days) but i could not wait and unwrapped in 1 day, Sliced and done as you can see.
I did replace the stock regulator with an adjustable one so i can have better flame control.
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That is they way I figure it as well!! If you get yourself something you know you are gonna like it!!
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nepas and smoke..I always get what I want for xmas..I do understand this concept and love it too. Thanks for your recipe too...gonna be making some of that. Pam ★*˚°。°
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nepas and smoke..I always get what I want for xmas..I do understand this concept and love it too. Thanks for your recipe too...gonna be making some of that. Pam ★*˚°。°
HA
My wife would say.
If he aint smoking something he's driving me crazy pacing back and forth.
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Rick I heard you have gas :o
Nice job on the strami :)