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by **wittdog** » Sat Sep 09, 2006 12:03 am

I'm going to try my hand at making some pastrami...I have a brisket marinading in the brine as we speak and will be smoking it on Tuesday.
Here is a link to the recipe that I used....
http://www.getphpbb.com/phpbb/viewtopic ... orum=bbq4u

by **DarrinG** » Sat Sep 09, 2006 1:04 am

Sounds like a plan. Make sure to take lots of pics. I would like to see how it turns out.

DarrinG

by **wittdog** » Mon Sep 11, 2006 12:23 pm

I'm going to be doing the Pastrami tomarrow....what do you guys and gals think the best wood to use would be? I'm thinking a mellow wood...like pecan, cherry or apple

by **wittdog** » Tue Sep 12, 2006 4:16 pm

After 5 days of soaking in a delicious smelling brine itï¿½s time to introduce mr. brisket to mr.smokeï¿½.and make it into pastramiï¿½I left the brisket out at room temp for about an hour to help with the drying process, I then placed it on the preheated smoker at 150*F and let it stay there for an hourï¿½..after the surface was dry I added some cherry wood and bumped the temp up to 200* I will soon take the temp up to 250*

Just out of the brine

On the smoker along with some bacon wrapped hotdogs (lunch)..and some fatties (tomarrows breakfast)

Close up of the Brisket

After 2 hours of smoke

Close up of the pastrami the internal temp was 140*F at this time

The fatty is done

by **saucisson** » Tue Sep 12, 2006 4:50 pm

Yum, yum, that looks good!

dave

by **DarrinG** » Tue Sep 12, 2006 5:27 pm

I used to know what Fatties are but I can't for the life of me remember. So what are they? They look good, got a recipe?

DarrinG

by **Big Guy** » Tue Sep 12, 2006 5:41 pm

Enlighten me what is a fatty? it lookes like a meatloaf?

by **BBQer** » Tue Sep 12, 2006 5:50 pm

A fatty is a bulk sausage (Jimmy Dean-style) squeezed out of the plastic whole, rolled in BBQ rub (at least I do that to it), and smoked/BBQed on the BBQ 'til done.

Or it's a spliff - depending on whether you light it and smoke it or smoke it and eat it.

by **saucisson** » Tue Sep 12, 2006 6:05 pm

it looks great, the colour has permeated the meat beautifully.

dave

by **wittdog** » Tue Sep 12, 2006 7:00 pm

BBQer wrote:A fatty is a bulk sausage (Jimmy Dean-style) squeezed out of the plastic whole, rolled in BBQ rub (at least I do that to it), and smoked/BBQed on the BBQ 'til done.

Or it's a spliff - depending on whether you light it and smoke it or smoke it and eat it.

BBQer you are right are both acounts....it rolled in BBq rub and then smoked until it reaches a temp of 165* about 2-2.5hrs....and I also know as a spliff....

Those were Bob Evens Breakfast sauage...they are real tastey..... eatem as a snack or just reheat them the next day and have with breakfast..Yum....Its 3:00 my time and the brisket is at it's 165* stall....I'll post the finished and sliced pics of the pastrami in the morning.

by **wittdog** » Wed Sep 13, 2006 12:11 pm

Here are the pics of the finished productï¿½..

This cooked alot quicker than what a BBQ brisket would.....I wonder if it's the cure...that caused it to cook quicker

by **Big Guy** » Wed Sep 13, 2006 12:43 pm

Great looking Pastrami I can almost taste it. I'm drooling on my key board. LOL

by **DarrinG** » Wed Sep 13, 2006 1:23 pm

*grabs a loaf of good rye bread & cheese*

I'll be right over.

BTW how does it taste?

DarrinG

by **wittdog** » Wed Sep 13, 2006 4:37 pm

Sorry about the quality of the picï¿½I was hungryï¿½.the flavor was outstanding and is was melt in your mouth tenderï¿½I donï¿½t know if Iï¿½ll be buying any more store boughtï¿½..

BTW those are homemade dill pickles on the plate :wink:

by **hmmm sausages** » Wed Sep 13, 2006 4:55 pm

drooooll

thats not what i need to see when I am stuck in work and starving! it looks gorgeous!!

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