So last Saturday I finally got this years smoking season underway. I smoked up 2 corned beef flats for some pastrami and 2 butts for sammies, nachos, ect...
The pastrami smoked for 6 hours at 225 using oak. Then I steamed it using Guiness as the liquid agent. Sliced it as thin as my cheapo meat sliced could got and ended up with 5 pounds of this:
One the pastrami was off the smoker, I got the butts underway. Smoked using a combination of oak and hickory for 14 hours. Let it rest for another two then pulled. I ended up with about 8 pounds after I made myself a plate to sample:
I also made up some 4 day pickles and bottled a batch of beer so it was a pretty productive day to say the least.
The pastrami smoked for 6 hours at 225 using oak. Then I steamed it using Guiness as the liquid agent. Sliced it as thin as my cheapo meat sliced could got and ended up with 5 pounds of this:
One the pastrami was off the smoker, I got the butts underway. Smoked using a combination of oak and hickory for 14 hours. Let it rest for another two then pulled. I ended up with about 8 pounds after I made myself a plate to sample:
I also made up some 4 day pickles and bottled a batch of beer so it was a pretty productive day to say the least.
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