Project Pastrami

[NBK]

After nine days in the brine, the pastrami is in the Bull! Its idling along @ 225°. I will keep y'all posted.

 

[NBK]

I just through on the "prime" New York Roast from the famed Ramey's Meats (on left). It has been loved with a stiff coating of "Hard Core Carnivore" and then a sprinkling of "Heffer Dust". Plan to pull it off at 110° for a 30 minute rest in the cooler, then 700° temp on the gas grill with sear plates for the finishing touch.

 

[NBK]

The New York roast came out amazing. Maybe the most tender piece of meat I have ever eaten. The pastrami stalled @ 155º. Just finished wrapping in butcher paper. Waiting game..190º is the goal.

The pictures of the New York below. So far the Bull has been operating flawlessly! I will post results of the pastrami tomorrow morning. Tomorrow afternoon bacon is going on...another post will follow.

 

[cookingjnj]

Man, I am now hungry again. Looks fantastic.

 

[NBK]

Pastrami turned out epic! Pulled it out at 190° and put it directly into a sealed container and into the refrigerator (@ 2:30 AM). Put it in the cutting board this morning. Could not be happier. Full flavored and tender. Need to shop up a meat slicer now!

 

[C. Keeper]

Man, that looks awesome.

 

[Newb]

Looks awesome. Which pastrami rub recipe did you use?

 

[NBK]

Looks awesome. Which pastrami rub recipe did you use?

Used a brine with Rainier Foods rub. In the brine for 9 day then on the grill @225º until 190 was achieved. Simple-simple...

 

[FastEddie]

This is now on my list