So, it was not a conventional Thanksgiving but it was good in any event.
First off, my youngest has taken a liking to pastrami lately. So, I had some corned beef in the freezer that I usually buy on the back end of St. Patty's day. Soaked it for 48 hours. Then, put a "pastrami rub" on it and let it sit in the fridge for 24 hours.
And we were ready. Smoked it at 225° with some cherry wood actually. The start:
and 8 hours later, done at 165°. I coolered it and then let it cool back down in the fridge.
Put it in the freezer for an hour and ran it through the slicer. Got the thumbs up after a taste test from my son.
Now, for Thanksgiving day, the family voted for a recipe that came from my grandmother. I changed it a bit but it's excellent. Very simple actually, a rump roast, salt and pepper rub, an onion, some butter and some thin toasted bread. I also add some garlic in the meat.
Smoke it at 225° until it hits 135° internal and you're done. I cooler it for a bit for the liquid gold.
Then, get to slicing and pour the liquid gold back on:
Put a slice on the toast, some of the onion butter sauce and it's dinner. The Mrs. made some Excellent from scratch mashed potatoes with basil added as well as the best from scratch green bean casserole I've ever had. She found them and both were new. They are keepers!
All said, it was a great thanksgiving and everyone got stuffed. Thanks for looking and I hope you all had a great Thanksgiving as well.
First off, my youngest has taken a liking to pastrami lately. So, I had some corned beef in the freezer that I usually buy on the back end of St. Patty's day. Soaked it for 48 hours. Then, put a "pastrami rub" on it and let it sit in the fridge for 24 hours.
And we were ready. Smoked it at 225° with some cherry wood actually. The start:
and 8 hours later, done at 165°. I coolered it and then let it cool back down in the fridge.
Put it in the freezer for an hour and ran it through the slicer. Got the thumbs up after a taste test from my son.
Now, for Thanksgiving day, the family voted for a recipe that came from my grandmother. I changed it a bit but it's excellent. Very simple actually, a rump roast, salt and pepper rub, an onion, some butter and some thin toasted bread. I also add some garlic in the meat.
Smoke it at 225° until it hits 135° internal and you're done. I cooler it for a bit for the liquid gold.
Then, get to slicing and pour the liquid gold back on:
Put a slice on the toast, some of the onion butter sauce and it's dinner. The Mrs. made some Excellent from scratch mashed potatoes with basil added as well as the best from scratch green bean casserole I've ever had. She found them and both were new. They are keepers!
All said, it was a great thanksgiving and everyone got stuffed. Thanks for looking and I hope you all had a great Thanksgiving as well.
Comment