What's on the smoker today?

[Raisin Bran]

Looks delicious!

 

[WestKyHunt]

 

[peterk1234]

These briskets are going into a brine for five days, then into the smoker with a pastrami rub on top. More pics in six days

 

[WestKyHunt]

These briskets are going into a brine for five days, then into the smoker with a pastrami rub on top. More pics in six days

View attachment 251211

Lot of money there

 

[peterk1234]

Lot of money there

15 pounds. We got it for 3.99 a pound though. Great deal. I just can't get real pastrami anywhere anymore. It's lean crap. Basically, lightly smoked roast beef. Yuk. Gotta make it myself. Once done, I freeze them. Easily last a year. However, we tend to eat them much sooner.

 

[Flatbrimmer]

Lot of money there

I was thinking the same thing!
I’m scared to drop $60 on ONE and have it turn out unsatisfactory..

 

[Buckskinbob]

First fish of the season going in the smoker

 

[Gellar]

15 pounds. We got it for 3.99 a pound though. Great deal. I just can't get real pastrami anywhere anymore. It's lean crap. Basically, lightly smoked roast beef. Yuk. Gotta make it myself. Once done, I freeze them. Easily last a year. However, we tend to eat them much sooner.

I’m going to make elk pastrami next week out of a big sirloin. Dang that stuff is delicious.

 

[Khunter]

Moose roast and two turkey birds

 

[Tradewind]

elk tenders

 

[hank4elk]

Makin Bacon.

 

[Four22]

Turkey yesterday, pulled pork today.

 

[peterk1234]

Remember the brisket I was brining? Here is the next phase. Project pastrami is almost done.

Next I will share how it gets served.

 

[Four22]

The final product. And deer chili for deer camp next week!

 

[peterk1234]

 

[Dave N]

Looks good! Nice color to it. Maybe I would have trimmed some of that fat off but then again it helped keep the overall shape squared up. Taste?

 

[peterk1234]

Looks good! Nice color to it. Maybe I would have trimmed some of that fat off but then again it helped keep the overall shape squared up. Taste?

Yes, taste. That's why I started making my own. Store bought pastrami is too lean. It's basically roast beef, tastes horrible.

The fat on these provide a ton of moisture and flavor. When preparing to eat, I will steam it in a pressure cooker until internal temp gets near 190 degrees. Then sliced thin and thrown into a cast iron skillet for a bit. Then pile it on fresh homemade buns.

 

[Nameless Range]

Brisket smoked with pecan

 

[David58]

No pics - sorry - and a coupla days late. Smoked my first turkey on Thanksgiving, have never had one come out better. Not wild game, but on the smoker...

David
NM

 

[Nick87]

Brisket smoked with pecan


View attachment 252442



View attachment 252443

Looks amazing, what ya drinking?