Sunday Pastrami Cook...

hapster · June 2014

Got the neighbors wondering what's smelling so good...

3 corned beef flats, around 4 pounds each on the egg with oak for smoke. Taking them up to 195IT and then off before chilling and slicing. Rubbed them with some McCormick Fiery 5 Pepper blend...

Pics shortly

DMW · June 2014

Did you soak them out first? I need to try this.

smokeyj · June 2014

Can't wait to see the pics. Today I'm doing the pastrami recipe from amazing ribs website.

hapster · June 2014

Thanks guys...

No soak, just rinsed. Didn't add any salt to the rub.

The grid is at 216 and the IT is 151. Going up to 195

xiphoid007 · June 2014

Whatcha drinkin' there @hapster‌?

hapster · June 2014

xiphoid007 said:
Whatcha drinkin' there @hapster‌?

Just a very big iced coffee

xiphoid007 · June 2014

Nice! Love iced coffee in the summer!

How do you store all the pastrami when you're done? Slice, vacuum seal and freeze?

RedSkip · June 2014

We're the flats pre-brined or just in plastic? Looks delicious...

BYS1981 · June 2014

Thanks @hapster‌ I'm the one from instagram!

hapster · June 2014

They were pre brined in the package. I plan on slicing, sealing, and freezing a good portion of it.

Eggbertsdad · June 2014

Those are my favorite! I usually soak them to get some of the saltiness out. Put a peppery rub on and slow cook to 195.

Nice job!

hapster · June 2014

Eggbertsdad said:
Those are my favorite! I usually soak them to get some of the saltiness out. Put a peppery rub on and slow cook to 195.

Nice job!

Thanks!

SmokeytheEGG · June 2014

I love the 5 pepper seasoning. It's good on about anything.

hapster · June 2014

Coming along... Grid is 240 and IT is 163

hapster · June 2014

Think I might be in a stall... IT has been 178 for quite a while now...

Oh well, plenty of daylight left.

Eggbertsdad · June 2014

I've had that happen with a larger corned beef. Like you said, there's plenty of sunlight left and it will eventually push through it.

hapster · June 2014

Well the one is off, nice and tender with the thermapen. The other two still have some cooking to do. All 3 have shrunk almost in half.

hapster · June 2014

All off now.., the few test slices were just silly

Into the fridge to chill before slicing later.

Zuma · June 2014

They look awesome.

hapster · June 2014

Dinner...

It was really good!

Firemanyz · June 2014

One word YUM.

grege345 · June 2014

Do you have a slicer and did you buy those buns at wegs?

DMW · June 2014

Looks great! And need to know about those buns.

hapster · June 2014

grege345 said:
Do you have a slicer and did you buy those buns at wegs?

I don't have a slicer, just a few really sharp blades... And yes, got them at Wegmans

corb69 · June 2014

All of it looks delicious.

SoCal_Griller · June 2014

That looks really good. So you bought pre are corned beef and smoked it? I've been meaning todo the recipe from charcuterie where you make the corned beef from brisket, then smoke it. Your methods sounds much quicker and easier!