Let's Talk BBQ

Outdoor Cooking Equipment => Grills & Smokers => Pellet Grills and Smokers => Topic started by: nepas on April 25, 2014, 07:36:31 PM

Title: GMG/Bradley Pastrami
Post by: nepas on April 25, 2014, 07:36:31 PM

Yesterday i soaked a small 2.5 lb corned beef in water to remove most of the salt. Changed water every 2 hours, patted dry and rubbed pastrami rub into meat.

Today smoking with the DC/Bradley combo.
(http://i868.photobucket.com/albums/ab242/nepas1/gmg/dcbrpas1.jpg)

(http://i868.photobucket.com/albums/ab242/nepas1/gmg/dcbrpas2.jpg)

(http://i868.photobucket.com/albums/ab242/nepas1/gmg/dcbrpas.jpg)

When i get the IT between 160-165 i will wrap and fridge for slicing tomorrow.

Title: Re: GMG/Bradley Pastrami
Post by: sliding_billy on April 25, 2014, 07:44:30 PM

Creative combination of cooking devices for sure.

Title: Re: GMG/Bradley Pastrami
Post by: CDN Smoker on April 25, 2014, 08:50:15 PM

Good ideas to make it work ;D

Title: Re: GMG/Bradley Pastrami
Post by: nepas on April 25, 2014, 11:00:23 PM

Cooling before a wrap and fridge time.

(http://i868.photobucket.com/albums/ab242/nepas1/gmg/dcbrpas3.jpg)

Title: Re: GMG/Bradley Pastrami
Post by: ACW3 on April 26, 2014, 07:57:42 AM

Rick,
Is there a smoke stack on the GMG that you used to connect the the Bradley?  If not, show us how you hooked it up.

Art

Title: Re: GMG/Bradley Pastrami
Post by: muebe on April 26, 2014, 08:20:07 AM

So are you getting the heat and smoke from the DC? Or are you using the heating element in the Bradley? This looks similar to Hub's recipe.

Title: Re: GMG/Bradley Pastrami
Post by: nepas on April 26, 2014, 05:09:12 PM

Mike

I had the temp on the DC at 300 and the Bradley IT only got to 200, I hade to fire the Bradley element up at 225 and lower the DC temp. I finally got the IT at 240 in the Bradley.

I think it worked.

(http://i868.photobucket.com/albums/ab242/nepas1/gmg/dcpastry.jpg)

(http://i868.photobucket.com/albums/ab242/nepas1/gmg/dcpastry2.jpg)


Slicer?

Slicer?

I dont need no stinking slicer  :D

(http://i868.photobucket.com/albums/ab242/nepas1/gmg/dcpastry3.jpg)

(http://i868.photobucket.com/albums/ab242/nepas1/gmg/dcpastry4.jpg)

The soaking took allot of the salt out of the corned beef. I would say half.

I used a secret rub ----------> Biltong rub  ;D

Title: Re: GMG/Bradley Pastrami
Post by: Las Vegan Cajun on April 26, 2014, 05:27:08 PM

Looks great.  ;)

Title: Re: GMG/Bradley Pastrami
Post by: spuds on April 27, 2014, 08:41:43 AM

Prime.

Title: Re: GMG/Bradley Pastrami
Post by: Smokin Don on April 27, 2014, 09:22:25 AM

Nice job on the pastrami!!! Make some great sandwiches!!! Don

Title: Re: GMG/Bradley Pastrami
Post by: muebe on April 27, 2014, 09:23:57 AM

Outstanding results!

Title: Re: GMG/Bradley Pastrami
Post by: IR2dum on April 27, 2014, 01:20:04 PM

Rick, that looks so good. I like your setup.