Aussie BBQ Forum

Hi,
So to move it along here are some picts from my latest pastrami.
As said I start from scratch (have done the cheats way)....just can't go past your own brines to bring out the best though.
Hand sliced....I just don't trust that Aldi slicer!!

Wow,that looks sensational, what internal temp did you take it to ?

baguspeter wrote: ↑Mon Jul 03, 2017 9:30 pm Wow,that looks sensational, what internal temp did you take it to ?

Thanks baguspeter,
I do mine till they hit 70c ish then do a foil wrap until 90c mark.

Now that's my kind of food. It looks sensational.

Russell, that looks amazing. Can I ask what cut of meat is that.....what smoker temperature did you set at whilst smoking?

Cheers

Davo

Hi Davo & welcome Mr.Peter,
The cut is what most people know as girello...or back when I was a butcher the Eye of the silverside.
I cook this on around 100c..treat it the same as brisket to be honest.
I have also tried a couple of small brisket point ends with success too.
But to be honest this is a great choice for Aussie style pastrami. You should also see my H.G & R. Smoked lamb topsides Mr.Peter.
Must admit that cook did my head in...stall, stall stall....for a small cut of meat, but as you see it did turn out a treat!
Btw..Mr. Peter I also have a Camp Chef cast iron set in my vast collection of ever growing gear.
Cheers and thanks for looking guys.
Russell.

I just happen to come across this thread and I must say, that looks incredible, Russell!

TinGrillCarns wrote: ↑Thu Aug 24, 2017 8:53 pm I just happen to come across this thread and I must say, that looks incredible, Russell!

Cheers Tingrillcarns,
Thanks for looking.