It's a 2 meat day

[Super_Dave]

Today is going to be a 2 meat day in the smoker. One for tonight and one for tomorrow. Up for tonight is the pastrami for pastrami burgers. My first step is to run the whole spices that come with a corned beef through the spice coffee grinder for one of my layers of rub.



Then apply a mustard rub and the rest of the seasonings.



The pork shoulder was brined over night, injected & rubbed this morning. Both are in the smoke right now.

[Super_Dave]

And leftover heaven. Fantastic sandwiches.

[Super_Dave]

Phase 2 of the 2 meat day. Today was the pulled pork and mac & cheese.

[justafordguy]

Dang that looks good. 🙂

[Super_Dave]

NYCgrrl wrote:
Awesome!
What spices are you using on the pork shoulder?

I have an off the shelf rub that I like for a base layer and then I start building on that. The base rub is called Wild Bill's Great Basin Rub. Over that, I add garlic powder, onion powder and brown sugar.

[Super_Dave]

Burgers were a big hit last night. Pastrami turned out NY deli perfect.

[NYCgrrl]

Awesome!
What spices are you using on the pork shoulder?

[downtheroad]

Looks like you still have some room in there for ours....

[SCVJeff]

Awsome...
Itll take me a out 6 hours to get there. Hope theres enough for the rest of the class.. 🙂

[Super_Dave]

Update shot

[Super_Dave]

downtheroad wrote:
Great. We are having tofu with basil and lemon water....and I wonder why we never get invited to potlucks.

I just spit my coffee all over my screen. That was hilarious.

[downtheroad]

Great. We are having tofu with basil and lemon water....and I wonder why we never get invited to potlucks.

[cyntdon2010]

I Wanna come you campsite for dinner. Finger licking good