PBC pastrami

[swartzster]

I’m ready for a sandwich

[fzxdoc]

Thanks for the additional info, shify . I just went to the SUWYC porkstrami post you linked. Wow that looks delicious.

Kathryn

[shify]

fzxdoc - Here it the post with a few pics of the porkstrami

https://pitmaster.amazingribs.com/fo...792#post842792

[shify]

fzxdoc - porkstrami was much better than turkey pastrami - pork butt will always beat turkey breast. It was closer in fattiness to a regular pastrami. I believe I posted a few pics here and will try to find the link. Definitely making it again. Pork butt is much easier and much much cheaper to find up here than brisket. I also think it’s a little more foolproof than beef. Only downside is the much longer cure due to the thickness. I think I went 12 days

[fzxdoc]

Porkstrami. Sounds really good! Was it more flavorful than the turkey pastrami? And how did they both compare to the beef?

Kathryn

[Skip]

Pastrami looks wonderful and I know you had loads of doing it!

[Soonerpop]

Boy, does that look delicious! I’ve got to try it.

[shify]

Great job! Love pastrami on my PBC and can’t get enough. So far I’ve made regular pastrami, cheater pastrami (using pre-cured corned beef), turkey pastrami, and porkstrami using pork butt.

[Sam6687]

looks great, pastrami on the PBC cant be beaten. one of my favorites.

[webwolff]

I did use Meathead’s recipe for both the corned beef brisket and the pastrami. PBC stayed hot for twelve hours with Weber briquettes. I can’t stop nibbling on it!

[fzxdoc]

You have just made one of the best of all of Meathead's recipes. You'll never be able to get enough "Close to Katz'"* pastrami from now on, it's that good.

Kathryn

*I'm assuming that's the recipe you used. If not, give it a try--its amazing.

[RonB]

That looks super!

[HawkerXP]

PBC, PBC, PBC! Cherry is my favorite!

[webwolff]

My first pastrami in PBC with cherry smoke wood. Absolutely delicious!