SD's Sunday Smoke - Pastrami

[Super_Dave]

Pastrami sandwiches are on the menu tonight. 7 pound corned beef to go in the smoker as soon as it gets heated up. Go Giants!

Meat soak:


Rubbed up:

[firecapt1]

The pictures are great (as usual) but please share the recipe.

"Knowledge is of no value unless shared with others"

[Super_Dave]

dhansen871 wrote:
Dave,
How many hours was it in the smoker? Was is the normal 200-225 degrees? Not being picky but you said that you put the beans under meat but the picture showed the opposite. Just curious... Thanks for all your receipts...

I smoked for about 4 hours at 240, then I wrapped with a hard apple cider bath for a couple more hours until I hit internal temperature of around 200. Then I wrapped in a couple old towels and allowed to rest for an hour. When you slice, be sure to make it against the grain so it is nice and tender.

Beans always go under the meat but meat was blocking my photo op so I moved them for the picture. 😉

[dhansen871]

Dave,
How many hours was it in the smoker? Was is the normal 200-225 degrees? Not being picky but you said that you put the beans under meat but the picture showed the opposite. Just curious... Thanks for all your receipts...

[IAMICHABOD]

Thanks Super Dave I will give it a try soon,sounds Delicious!!!!

[Super_Dave]

The beans usually go in a little after the meat and placed on a rack under the meat so that it catches some drippings. About every 20 - 30 minutes I stir the beans so that the smoke layer gets fully into the beans.

2 – 28 oz. Cans of Bush Original Baked Beans
1 lbs. Jimmy Dean “Hot Sausage”
1 lbs. Hamburger
½ Diced Onion
½ Cup Diced Bell Pepper (Any Color, I like the Red or Orange for Color)
hot peppers to taste, 1 to 2 jalapenos
½ Cup Brown Sugar
½ Cup Maple Syrup
2 Tbsp. Molasses

Brown sausage and hamburger, drain excess grease.
Add all ingredients to a large foil roasting pan.
Put roasting pan in the smoker on a grate under the meat for drippings.
Lighting stir beans about every 20 – 30 minutes to incorporate smoke flavor.
Try to pull beans off the smoker after an hour and a half to 2 hours to prevent beans from going to mush.

[IAMICHABOD]

Meat looks really tasty, gonna have to try that. Those beans look good too, whats in them? I have never tried to do beans in the smoker. How long do you keep them in for?

[magnusfide]

SWMO wrote:
I have a Butt in the smoker

Sounds painful:E

Pastrami looks great!

[NYCgrrl]

Beautiful looking hunk o meat!!

[Big_Katuna]

I know. It's wack how all the formerly cheap cuts have gotten so expensive.
On the other hand we have all but stopped going out to restaurants and buy quality grass fed beef or free range poultry.

[Super_Dave]

Big Katuna wrote:
Looks awesome. I did beef short ribs sous vide 155 for 24 hours.
They were amazing. Fall apart yet totally juicy. All fat rendered out.
I browned them in butter for about 45 secs per side them made gravy with the drippings.

I've been wanting to try some meaty beef ribs but the price/lbs has been scaring me off.

[Big_Katuna]

Looks awesome. I did beef short ribs sous vide 155 for 24 hours.
They were amazing. Fall apart yet totally juicy. All fat rendered out.
I browned them in butter for about 45 secs per side them made gravy with the drippings.

[brirene]

Oh, my...man does that look good!

[Super_Dave]

Meat has rested.


Sliced and ready for sandwiches.

[Super_Dave]

SWMO wrote:
I have a Butt in the smoker, beans in the crock pot and tater salad in the fridge.
GO ROYALS!

SWMO, at least your cut of meat is reflective of your team choice. LOL!