Just finished the pastrami

[Mossy]

Don't know where to start but here goes.  The brisket got 7 days of cure.  The meat never changed color and huey feels it's because I vacuum packed it during the process.  Anyway, I kind of threw together a rub, including whole mustard seeds, crushed corriander, butchers black pepper, garlic powder, brown sugar, paprika and more black pepper.  Smoked with cherry for first couple hours then mainly just heat for the last 3 hours.  Smoked until 165, wrapped in foil and left out for a couple hours.  Once room temp I threw in fridge and left over night.  Went and picked up a meat slicer today and literally just got done sealing the bounty.  Pictures didn't do it justice, the meat was alot darker than it looks.  I'm not a huge fan of pastrami but this is some good stuff.  I think cherry was a great wood for it, not real strong.  My bbb has a couple days left for cure and I think I want to try roast beef for sandwiches after that.  The slicer should come in handy.  Thanks again huey!

[dogtuk]

Mossy
It looks great to me darn I hope mine turns out as nice

[Mossy]

Can't wait to see how yours turns out

[WCTaxidermy]

Mossy, i'm not a fan of pastrami either, but that looks darn good!  I might have to try it as well.  Whats funny is that we have the identical stove as you do.  Mine doesn't have a Heinekin on it though darnit!   John

[Jason]

Looks great!   what did you use for the cure?

[Mossy]

Mossy, i'm not a fan of pastrami either, but that looks darn good!  I might have to try it as well.  Whats funny is that we have the identical stove as you do.  Mine doesn't have a Heinekin on it though darnit!   John

Just made some pastrami melts, really good!  I usually end up giving out most of this stuff to family and friends, I just like to try new things.  But this stuff it great, spread some laughing cow cheese on the piece of meet, roll up and serve as appetizers.  Don't use the stove that much anymore but it's a nice one.

[Mossy]

Looks great!   what did you use for the cure?

Trying to remember, it was a dry cure though.  Mortons instacure, normal black pepper, paprika. I forget alot within a week.

[billythekidrock]

I too am not a pastrami fan, but damn.....that looks good.

[Wea300mag]

That looks very tasty mossy 

[Jason]

Trying to remember, it was a dry cure though.  Mortons instacure, normal black pepper, paprika. I forget alot within a week.
[/quote]
where do you find the Mortons Instacure?

[carpsniperg2]

Looks great.

[Mossy]

Trying to remember, it was a dry cure though.  Mortons instacure, normal black pepper, paprika. I forget alot within a week.

where do you find the Mortons Instacure?
[/quote]

Fred meyer, but I think you can find it at any grocery store.

[huntlakewood]

Man Mossy your are smoking fool. 

[HUNTINCOUPLE]

Thats a sure purty pink. I think yourmin buisness!!!

[Jason]

Trying to remember, it was a dry cure though.  Mortons instacure, normal black pepper, paprika. I forget alot within a week.

where do you find the Mortons Instacure?

Fred meyer, but I think you can find it at any grocery store.
[/quote]
I picked up a bag of Mortons Sugar Cure from Fred Meyers today, not sure if it's the same as yours? came in a blue package.

[Mossy]

Trying to remember, it was a dry cure though.  Mortons instacure, normal black pepper, paprika. I forget alot within a week.

where do you find the Mortons Instacure?

Fred meyer, but I think you can find it at any grocery store.

I picked up a bag of Mortons Sugar Cure from Fred Meyers today, not sure if it's the same as yours? came in a blue package.
[/quote]

It's in a blue package but it's called tender quick.