Started a Pastrami in the smoker at just before noon. It’ll be a long day. This is the first one I’ve done. Started with a corned beef I bought at Costco.
Smoked the Pastrami until it hit 150°, then put it in a spaghetti pot till it hits 203°. Then wrap in foil and towels put it in the cooler (if I feel like it) for a couple hours then it should be ready.
Soy sauce,brown sugar,onion powder,garlic powder, vinegar,Hoisen sauce,maple syrup,Chinese five spice...bring to a boil
Eye of the round is corned and gets treated the same as faux pastrami.....soak in water for 24-36 hours changing water a few times. Home made rub with coriander no salt in rub,smoke for about 3hrs,place on roasting rack in foil pan,add liquid, continue cookin for about 2 more hrs.this one was 5 lb and I cooked @275°
There are some absolute killer meals here. I really like the skewered meat. I keep thinking about fabricating a yakitori cooker this spring. Keep up the pics.
