Weber Summit Kamado with SnS and Vortex.. Broil King Baron, Primo Oval Junior. Primo XL. Love grilling steaks, ribs, and chicken. Need to master smoked salmon. Absolutely love anything to do with baking bread. Favorite cool weather beer: Sam Adams Octoberfest Favorite warm weather beer: Yuengling Traditional Lager. All-time favorite drink: Single Malt Scotch
Follow-up to last weeks post. It took about 5 hours for this batch to hit 170 IT. Pulled it off and put back in the fridge for a couple days. I don't have sous vide equipment, so I did it the "el cheapo" way. My stockpot, and Smoke thermometer, and gas stove burner! I was actually able to keep close to 195 the whole time. I vacuum sealed the pastrami, and let her go for 4 hours. What a difference! My wife even liked it, and she is not a pastrami fan! Soooo much better sous vide. I don't think that I will ever steam my pastrami again. David Parrish , this is the best pastrami I have made yet! I have only made two batches of brisket, but I have made a lot from goose breast, and other game. This is the best by far!
Hi, my name is Darrell. I'm an OTR truck driver for over 25 years. During my off time I love doing backyard cooks. I have a 48" Lang Deluxe smoker, Rec-Tec pellet smoker,1 Weber Genesis 330, 1 Weber Performer (blue), 2 Weber kettles (1 black and 1 Copper), 1 26" Weber kettle, a WSM, 8 Maverick Redi Chek thermometers, a PartyQ, 2 SnS, Grill Grates, Cast Iron grates, 1 ThermoPop (orange) and 2 ThermoPens (pink and orange) and planning on adding more cooking accessories. Now I have an Anova sous vide, the Dragon blower and 2 Chef alarms from Thermoworks.
As soon as I can find another brisket under $4.00/lb! It's strange, but around Baltimore, the whole packer is about 3.50/lb, but flats go for $7.00/ and up! And it's tough to find whole packers.
Last edited by Thunder77; February 19, 2017, 12:21 AM.
Whole packers run about $2.85 in Southern Illinois. A trimmed flat is $6-$7 . Buy the packer, separate the point, cut the flat in half-cure all 3pcs. Pastrami the flats and the point is corned beef. Makes wonderful homemade corned beef hash.
Thunder77 yer's has always looked fantastic, an' is one o' th' main reason's th' mere mention o' pastrami makes me drool!!!
Lover yer SV setup, as well!
"Up two, left one; fire for effect...
Bingo!!! Repeat!!!"
Last edited by Mr. Bones; February 19, 2017, 12:34 AM.
Cookers:
Weber Kettle (used/fair condition; a gift).
Grilla OG.
Pit Boss 3-Burner Ultimate Lift-Off Griddle.
SnS Kettle.
Everything Else:
Sous Vide equipment.
Instant read and leave-in thermometers.
Grill Grates.
Kingsford Blue Bag, Royal Oak Lump Charcoal, Weber lighter cubes, Weber charcoal chimneys.
BBQr's Delight Hickory & Apple flavor pellets, propane torch, 6" smoke tube.
Grilla apple & hickory pellets, Royal Oak charcoal pellets.
Rubs with salt: Meat Church, Meathead.
Rubs without salt: SnS Grills Rocky's Rub and Not Just for Beef.
Rubs home-mixed: None at this time.
Spices: Lots of 'em.
Fantastic Looking Pastrami! I asked Yesterday at the Meat Market if they Had any Corned Beef in stock, I was Told not until it Gets Closer to St. Pat's?
Maybe I'll just Make My Own! Boiled Cabbage and Vinegar, Boiled Potatoes and a We Nip of Jamison's! It Don't Get More Civilized than That!
Eat Well and Prosper! From a Backyard Cremator in Fargo ND, Dan
Man, Oh Man!!!! Danjohnston949 !!!!
Now ya got me a' droolin' all on my keyboard!!!!
I'm puttin' Good Money on th' fact yers'll be a whole helluva lot better than anything any store could come up with!!!
Jus' sayin'!!!!
Mr. Bones, If I do It Will be the First Attempt for Me! I'll Have to Scratch Both Ends to Come to a Decision?
From a Backyard Cremator in Fargo ND, Dan
Spinaker, I am seriously thinking about the Training Class! Lord Knows I Am In Need of It! I bet even Your Pastrami is Better When Partaken with Good Company!
From a Backyard Cremator in Fargo ND, Dan
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