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Looks fantastic.

So I've made Beef Pastrami, everyone thinks is great. Now I would like to take on making some Turkey Pastrami and I am looking for a curing recipe for the Turkey breast. The recipes I have found online seem to present a faux curing of the breast to just add flavor, I see nothing on preserving...

Well, today was the first time I ever tried steaming my Pastrami and I must say it is so tender and it melts in the mouth. Best batch I think I have ever made. Here is a link to the thread I had on it

I agree on both accounts.

Mildo, Those wings look to die for.

So I finished up the Flat with the following: Smoked to 175° last night Put in the fridge til this morning Steamed to 200° 5 minutes on the Grill to firm up the bark Cooled down Sliced It is all perfect, the Pastrami is to die for, oh Yeah gotta love it. Here's some pics Question...

I also finished up my Pastrami. Fantastic stuff. Check it out here.

I actually wish I knew how to trim the chicken like this. But I just go down to the Carniceria (Butcher Shop) around the corner from my house and buy it, it is right next to the Carne Asada. It is really good though, the marinated and spice is perfect.

Looks yummy

I'm grilling up 10 lbs of Pollo Marinado for the week.

Next day, delicious. Good stuff. Here are a few more pics Flat, not sliced yet A Sammy, sans the kraut Not much left

So here is a pic of the Point. it was a lot smaller and went right through the stall. I pulled it @200° It's pretty good, but the rub was a little thick. Can't wait for the flat to finish, it's still @156°

Ethan, Here is the recipe I use. I'm no great inventor, I have just taken what others have put out there and tweaked it a bit over the years. This is what I have found works for me and mine. Cure (About a 10-14 lb Brisket) 2 gallon water 3 Cup Kosher Salt 3 TblSpn Prague Powder #1 8 TblSpn...

Happy Birthday

Here is the flat, @155 in the stall. I was going to foil it but decided to just leave it be, why mess with a good thing since I'm not in a hurry. However it smells mouth watering amazing.

So it's been quite a few years but I figured it was time to make some Pastrami. Started with a 15lb whole packer, separated the point and flat. Cured for 10 days, then rubbed and sat in the fridge for 2. Now it's on the smoker.

Aaron, I have been using the Stoker since very early on and have never had any problems whatsoever wit mine (knocks wood) Its funny about using more than one cooker on it. I would never have thought I would, but low and behold last Thanksgiving it turned out I needed the feature and it worked...

They were definitely tasty!! Every time I use this thing I love it more and more. Can't wait to fire up breakfast on it. Just haven't had a chance, been too busy on the weekends. I do however want to pick up an outdoor burner to use with it. Seems pretty wasteful using up charcoal to power when...

So I picked myself up a Mojeo Griddle a few weeks ago and have used a couple times. Did some burgers one day and stir fried some veggies and chicken. all good stuff. Well on Monday after getting home from work I decided that pork tacos sounded good. So I took a bag of pulled pork from the...

Thanks for the Welcome back. Like I said, its been way too long.