Pastrami!

[Shrinkrap]

First time using my 1100, and starting with Pastrami of course. Here she is going in. 7 pounds, fat trimmed to about 1/2 inch, brined 7 days, (and dry brined another day, after I decided to trim a bit of fat), then "rubbed" for two.

[bigwalleye]

Shrinkrap,
Congrats! They say you always remember your first one!!! Welcome to the group!!

[Shrinkrap]

Thank you!

Here she is, coming out! SO much easier with this electric smoker and remote thermostat.

[ia_james]

That looks amazing!

[Shrinkrap]

Thank you!

[admin]

Hello Shrinkrap,
Welcome to the Forums!
Love your pix. We always want pix of everyone's smokes!
We would love your whole smoked pastrami recipe.
What temp, wood etc. did you use.
Thanks and happy smokin!

[Sodaking27]

Outstanding looking pastrami. Welcome aboard.

[Shrinkrap]

So happy to be here!

Here is a link to my "Pastrami Chronicles " on Chowhound.

http://tinyurl.com/zkt2wbn

This year's episode;
Started with an 8 pound brisket. Mostly Rhulman recipes for brine, pickling spice, and rub. Brined a week, ( then remembered to trim a bit of fat and dry brined a day; oops!). Rested a day, ("to even the brine"), then rub on for 48 hours. Then smoked with cherry 10 hours to 160 at 175 (oops), then 2 more at 225. Wrapped overnight, then sliced. Some steamed.

Here is a link to the dry brine idea;
http://www.genuineideas.com/ArticlesIndex/pastrami.html



I don't understand uploads vs thumbnails.

[metronome]

Beautiful job, I'll bring the Rye Bread or the Sub Rolls!!