Second Batch of Pastrami on the Smoke!
I finally got the kettle cleaned today, so I could get my pastrami smoking. I cured about 6.5 pounds of brisket, and l laid on Meathead's pastrami rub yesterday. I know that it's supposed to go two days in the fridge, but my weekend is about to run out, so I needed to do it today.
Got the kettle set up with the SnS/drip n griddle pan combo (Yes, Dave Parrish has all my money)
. Cranked it up to 225, and added the hot water to the reservoir. Added 3 pieces of cherry 💠for Smoke, and added the meat. I let her go up to 250-260, to speed the process some, since it was late when I got the meat on. About 53 degrees F ambient temp. Ridiculously warm here today. Meat temp 36 degrees F. Closed the lid on the kettle at 14:55 hours.
Update: Getting there! Meat is at 168 degrees F IT now.
Update: It's soooo good!!
David Parrish This is the best batch of pastrami that I have made. After about 5 hours on the Smoke it was at 170 IT, and bark was set. I put it back in the fridge for a day or two. Then I did the Pit Boss "Pastrami Perfected" method. I don't have sous vide equipment, so I did the "el cheapo" method. A stock pot with water, and my Smoke temp probe. 😎 I was actually able to keep the temp pretty close to 195 the whole time. My wife said she even liked it, and she is not a big pastrami fan! It is so much better sous vide. I will probably never steam pastrami again.
Got the kettle set up with the SnS/drip n griddle pan combo (Yes, Dave Parrish has all my money)
. Cranked it up to 225, and added the hot water to the reservoir. Added 3 pieces of cherry 💠for Smoke, and added the meat. I let her go up to 250-260, to speed the process some, since it was late when I got the meat on. About 53 degrees F ambient temp. Ridiculously warm here today. Meat temp 36 degrees F. Closed the lid on the kettle at 14:55 hours.Update: Getting there! Meat is at 168 degrees F IT now.
Update: It's soooo good!!
David Parrish This is the best batch of pastrami that I have made. After about 5 hours on the Smoke it was at 170 IT, and bark was set. I put it back in the fridge for a day or two. Then I did the Pit Boss "Pastrami Perfected" method. I don't have sous vide equipment, so I did the "el cheapo" method. A stock pot with water, and my Smoke temp probe. 😎 I was actually able to keep the temp pretty close to 195 the whole time. My wife said she even liked it, and she is not a big pastrami fan! It is so much better sous vide. I will probably never steam pastrami again.
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