First Pastrami

Oblio · October 2010

Thirdeye recipe/rub, using apple chips and breaking in my new Maverick ET73 remote thermo.

Here is the start

BYC · October 2010

Cool! Been wanting to do one of those lately. Please post pics of the final product!!!

Thanks!

David

Oblio · October 2010

I will be sure to post when done (meat is 77 deg so it will be awhile). I'm liking the ET73 so far, I can sit here and post and monitor temps, tweak the vents and not have to run back and forth as the temp stabilizes.

WessB · October 2010

Why is there nothing but purdy white in the bottom of that egg...gonna take a VERY long time to cook with no lump or fire..

WessB · October 2010

Upon a better look at the pic..I can see a leg of a platesetter at the very top of the pic, and a spring proving it's an XL...I don't own a PS for my XL.....so I stand corrected...I would assume thats a newer XL setter as when I bought mine I don't believe the platesetter had legs either...

Grandpas Grub · October 2010

You are going to love the end result. That's a great method.

GG

Boilermaker Ben · October 2010

Homemade pastrami is so tasty...a very fitting first test for your thermometer. Did you corn your own beef, or buy one of the packaged corned briskets?

Cpt'n Cook · October 2010

I get the point! I once had a little English Cocker Spaniel named Oblio.

Welcome aboard.

eenie meenie · October 2010

Oblio, I'll be waiting for the finished pics. You are going to be in for a treat!

usc1321 · October 2010

Looks like a great start. There is nothing like making your own. It is the only way i eat it now. Are you planning on finishing in the pressure cooker? I used that wet method of finishing it off and man oh man is it good. Can't wait to see the end result.

Oblio · October 2010

I used pre-corned beef from Kroger, I forgot the brand, and the weight. I do know I soaked it for more than 72 hrs, changing every 24 hrs.

Oblio · October 2010

I finished this tented with hard cider for a broth.

First Pastrami

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