Sunday short ribs and pastrami

pescadorzih

After seeing everybody's short ribs and pastrami this past week, I decided to jump on the bandwagon.
The shorts are rubbed with Mickeys coffee rub. The pastrami is a corned beef point seasoned with a rub from amazing ribs.com. The other is a venison roast that had a dry cure applied for 1 1/2 days, rinsed and seasoned with black pepper, coriander and garlic powder.
Smoking at 235 with pecan and a little hickory. 
First time posting from phone. Hope this works.

pescadorzih

Well that didn't post as expected. 

Legume

Looks like three great cooks in one.

pescadorzih

Here is the finished pastrami and smoke cured venison.

pescadorzih

Posted upside down. :(

pescadorzih

Pastrami could've used a little more smoke for me.

pescadorzih

Plate pic, lunch today. 

pgprescott

What is your address? I threw my back out trying to do a headstand on my desk to view the previous photo. Bill forthcoming. JK. Nice work there!

pescadorzih

pgprescott said:

What is your address? I threw my back out trying to do a headstand on my desk to view the previous photo. Bill forthcoming. JK. Nice work there!

LOL
Funny thing is, if you click on the pic, it comes up right side up.

SmokeyPitt

It all looks great.  I did pastrami this Sunday as well.  I wish I could find the point...only flats around me.  It was still good but much leaner than yours.  

I love that last pic...is there a bottom piece of bread under there somewhere? 

pescadorzih

Yeah there is another pc of rye underneath

Cookbook_Chip

Oh, man!  I have a buddy bringing me a corned beef to do the same.  Is it basically the same as doing normal brisket just with a pastrami type rub on it?

pescadorzih

Yes. That is correct. I smoked mine for 6 hrs at 250-275. I pulled it at 180 and then steamed it in a pressure cooker until probed tender. Approx. 1 hr in pressure cooker.

caliking

I wish I had your lunch...

Cookbook_Chip

Hmmm... Pressure cooker?  What if just run it to 200F like a normal brisket- would that work?

SmokeyPitt

Cookbook_Chip said:

Oh, man!  I have a buddy bringing me a corned beef to do the same.  Is it basically the same as doing normal brisket just with a pastrami type rub on it?

Chip here are a couple of good references:
http://amazingribs.com/recipes/beef/close_to_katzs_home_made_pastrami.html

http://playingwithfireandsmoke.blogspot.com/1996/05/beef-pastrami.html

I think it would be fine if you just cooked it straight through, but I think some kind of steam finish helps to tenderize it further. 

I rigged up a steam pan and just put it on the egg for the last hour or so much like pescadorzih mentioned.  A pressure cooker will cook faster...so I took it up to 195 and then did the steam finish.  

Here is my rigged up steam pan.  2 foil pans, foil balls to elevate the top pan and stabbed it.   Put water in the bottom pan then covered it tightly with foil, crimping the foil on the bottom pan.

Cookbook_Chip

@SmokeyPitt cool idea

pescadorzih

@SmokeyPitt , those are the links I followed to make mine.