First pastrami is on the kettle

[bbqoaf]

11 lb packer sliced in half and given MH's 'strami treatment. My parents are hosting a charcuterie party this evening and this is my contribution. Meat was on at 5 am, aka scotch o'clock.

[jecucolo]

That is amazing!

[Huskee]

And here I though I was alone enjoying the burning beverages before 9am...

[Medusa]

HAH! Once after the Navy Days and before the College Days (after a multi-club-all nighter ) we bought a case o' beer before 8AM and gathered outside to "cheer-off" the folks leaving for work.

Hair of the Dog!

[Jerod Broussard]

My next pastrami is going to get chopped. It works so well on my regular brisket.....

[JohnF]

Chopped Pastrami? Let us know how that goes.

[bbqoaf]

8 hours on the smoke, just flipped 'me to bark up this side a bit, other side is barking beautifully. I am currently waiting out the stall.

[IrondeQuer]

Nice! Thumbs up on the Glenmorangie too!

[bbqoaf]

This is quite possibly the best thing I have ever Q'd. Hats off to Meathead for knocking yet another recipe out of the park. This disappeared really fast at the party, I got many rave reviews and I still have 5 lbs in my fridge for the week. I will be dreaming of tomorrow's sangers all night.

[bbqoaf]

From tonight's leftovers, I did sangers on rye with absolutely nothing else. This is true love, best thing I have ever Q'd period.

[jmott7]

Right? The first time I did this, I couldn't shut up about myself for a week. So good!

[Huskee]

bbqoaf that had to impress the heck outta your friends & family at the party, slicing pastrami from the giant hunk. Nothing more primal and satisfying than that. That is a beautiful picture too, you take good nature shots and food too.

[bbqoaf]

Thanks for the compliments! The outdoors and Q are two of my greatest passions, add the $2 Camera+ app on iPhone and you can masquerade as a talented photographer.

Ha, it was great slicing up the giant meteor in front of everyone, a true spectacle.

[fzxdoc]

Did you steam that pastrami before serving, bbqoaf ? Or did you just take it to 2-0-3 and serve?

I gotta say that's one beautiful pastrami. I'd have had a hard time sharing.

Thanks in advance,
Kathryn

[bbqoaf]

I took it to about 160 on the smoke then wrapped with a little more liquid than a normal crutch to take it to 203. It was mainly due to time but it came out pretty perfectly, I don't think I'd change much in the method next time.

It was very difficult to share indeed. The deal was my Dad bought the whole packer, and I got to keep half for turning it into pastrami. I still have half leftover and my wife and I definitely opted to invite no one over for dinner last night!

[fzxdoc]

Good call on that second night feast, bbqoaf . So you didn't do Meathead's steaming step at all, sounds like. That's how I'm going to make my next pastrami: take to 180 or so to really set the bark, crutch to 203, cambro for 1-2 hours and serve. The steaming step makes much of that delicious crust fall off, at least that's how it was for me in the other pastramis I've made.

Kathryn

[DWCowles]

Looks great! bbqoaf

[bbqoaf]

Thanks!

[Baker Dan]

Super job

[bbqoaf]

Thank you!