Last week I did some smoking...
Here we have a tale of two meats... A pre-packaged corned beast brisket & a common everyday pork loin...
First we start with the main player for the porker...


As for the beast, just took it oot of the package & added the spice packet & CBP...
Fired up the Horizon with some hickory & on go the meats...

A couple hours in...

Gettin' close... Pulled the loin off at this time & finished the pastrami at 185°...

Sliced up some loin that night & served it up with some apple habanero bbq sauce & some mac & cheese with some jalapeņo slices...

The next night was the strami's turn... Served that one up on some jewish rye bread grilled with swiss cheese, sauerkraut & german stone ground mustard...

All in all it were mighty tasty... The loin was very moist & provided some
great sammiches later...
The strami was also very tasty bhut there was a fair amount of gristle in that cut... You take your chances...
Thanks for checking oot my multiple meat feast...
Here we have a tale of two meats... A pre-packaged corned beast brisket & a common everyday pork loin...
First we start with the main player for the porker...


As for the beast, just took it oot of the package & added the spice packet & CBP...
Fired up the Horizon with some hickory & on go the meats...

A couple hours in...

Gettin' close... Pulled the loin off at this time & finished the pastrami at 185°...

Sliced up some loin that night & served it up with some apple habanero bbq sauce & some mac & cheese with some jalapeņo slices...

The next night was the strami's turn... Served that one up on some jewish rye bread grilled with swiss cheese, sauerkraut & german stone ground mustard...

All in all it were mighty tasty... The loin was very moist & provided some
great sammiches later...
The strami was also very tasty bhut there was a fair amount of gristle in that cut... You take your chances...
Thanks for checking oot my multiple meat feast...

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