After nine days in the brine, the pastrami is in the Bull! Its idling along @ 225°. I will keep y'all posted.
Project Pastrami
- Thread starter NBK
- Start date
I just through on the "prime" New York Roast from the famed Ramey's Meats (on left). It has been loved with a stiff coating of "Hard Core Carnivore" and then a sprinkling of "Heffer Dust". Plan to pull it off at 110° for a 30 minute rest in the cooler, then 700° temp on the gas grill with sear plates for the finishing touch.
The New York roast came out amazing. Maybe the most tender piece of meat I have ever eaten. The pastrami stalled @ 155º. Just finished wrapping in butcher paper. Waiting game..190º is the goal.
The pictures of the New York below. So far the Bull has been operating flawlessly! I will post results of the pastrami tomorrow morning. Tomorrow afternoon bacon is going on...another post will follow.
The pictures of the New York below. So far the Bull has been operating flawlessly! I will post results of the pastrami tomorrow morning. Tomorrow afternoon bacon is going on...another post will follow.
You never need and invite brother. My door is always open to you and your family.
Pastrami wrapped in peach butcher paper. Slowly climbing in temp. Could be 3-4 more hours.
Pastrami turned out epic! Pulled it out at 190° and put it directly into a sealed container and into the refrigerator (@ 2:30 AM). Put it in the cutting board this morning. Could not be happier. Full flavored and tender. Need to shop up a meat slicer now!
Everything I put in the smoker or on the BBQ gets wrapped up put in container and in the frig. overnight. That really helps the meat/fish absorb the flavor.
Did you say meat slicer??
This is what I have, Beswood 10” I’ve used a few commercial grade slicers like Hobart, and this thing is pretty close to commercial for home use. It’s a little spendy, but damn, does it work good! 1/2” to paper thin.
www.beswood.com.au
This is what I have, Beswood 10” I’ve used a few commercial grade slicers like Hobart, and this thing is pretty close to commercial for home use. It’s a little spendy, but damn, does it work good! 1/2” to paper thin.
BESWOOD 9
Premium High-Carbon & Chromium-plated Steel Blade with protection against corrosion There is no need to sharpen the blade frequently Double Illuminated ON/OFF Switch 24V to avoid power shock for best protection Slicing meat, cheese, veggies, ham, fruit precisely USA standard approved: ETL, NSF
www.beswood.com.au
I have a Beswood 10" and a KWS 10" both in route. The unit with the longest carriage swing stays and the other goes back.
BESWOOD250
BESWOOD250
KWS MS-10NT
Keep us posted which one you like better. Mine was a gift, and I couldn’t be happier with it. I’ve done pastrami, roast beef, corned beef, and lots of cheese. Oh, and watch that blade. That mofo is SHARP!