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Steve079
10-05-2013, 12:37 PM
I built a new smoker barrel last week, this is my third cook, and its time to get serious. My old barrel cooked hundreds of pounds of delicious BBQ, but the bottom rusted out, and I wanted to try a different design, called a UDS Smoker. Easy to build, in comparison, my old barrel was a fireplace, and this is an airtight stove.

I have my Pastrami rubbed and ready, along with a couple hunks of Pork. They're called Petite pork roasts, IDK what cut that is, but slow cook is suggested, so I'm going to do them like a Pork butt.

Got my new UDS drum stripped and painted last night, also did my Weber Kettle Grill, so now I have a matched set. ;)


http://i192.photobucket.com/albums/z100/skhardwoods/Ugly%20Drum%20Smoker%202013/IMG_3722_zps5efd6603.jpg

Fired it up with about 10 lbs Kingsford, lit with about 10 briquets using the Minion method. (lit separately and then added to the basket). Got up to 250, closed up 3 vents and am letting it settle down

Rubbed the pork with honey mustard and and rub. Put some whole black pepper corn in the grinder, along with the seasoning packet. Ground it just coarse, and rubbed in all over the brisket. Rub smelled so dang good, I wanted to eat some.

http://i192.photobucket.com/albums/z100/skhardwoods/Ugly%20Drum%20Smoker%202013/IMG_3720_zpscaa1f965.jpg

http://i192.photobucket.com/albums/z100/skhardwoods/Ugly%20Drum%20Smoker%202013/IMG_3721_zpsdb9622b1.jpg

Back with more later

salmonid
10-05-2013, 03:24 PM
Looking way too good Steve!

Good smokin to ya,

reeltor
10-05-2013, 04:42 PM
Not fair to leave us hanging like that!

DRF
10-05-2013, 04:52 PM
31 lbs Steve

Nice job on the smoker too

Steve079
10-05-2013, 06:04 PM
31 lbs Steve

Nice job on the smoker too


Thats a lot of pork! You stocking up for winter, or do you have a house full.

Pastrami was pulled, wrapped, then placed back on the grill until it hit 200. Now, they are in the fridge, I'll take a peep, and some pic's in the morning. I'm going to take a look at the temp on the pork. I opened up another air intake, temp went from 275 up to 400, so they should be close.

Steve079
10-06-2013, 11:24 AM
Geez, finally. I had to recharge my batteries (in the camera) so I could take some pic's. In the meanwhile, the Pastami and remaining pork roast got sliced up in preparation of our game day goodies. But here's a couple pics.

I had to bump the heat up, (against my will) to make sure the Pork was done for dinner. I didn't realize they were on the menu, when I put them on the smoker around 1:30 yesterday. But, I wrapped the meat in a couple layers of foil, and it turned out good. It's been such long time since I had Pastrami; but my wife and in laws are up, and they liked it.

http://i192.photobucket.com/albums/z100/skhardwoods/Ugly%20Drum%20Smoker%202013/IMG_3726_zps7fe34ce0.jpg

Those petite pot roasts, by Swift, did not have enough fat in them to shred, but it still was tender and was great in those little Sliders.

http://i192.photobucket.com/albums/z100/skhardwoods/Ugly%20Drum%20Smoker%202013/IMG_3724_zps4ffb7fe2.jpg

Sliders. I know Pastrami is supposed to go on Rye....Tell that to my wife :-<

http://i192.photobucket.com/albums/z100/skhardwoods/Ugly%20Drum%20Smoker%202013/IMG_3732_zps57a7caa1.jpg

DRF
10-06-2013, 07:34 PM
Thats a lot of pork! You stocking up for winter, or do you have a house full

Those were for a bday party...

That stuff sure looks good, you cooked up.

Hof
10-07-2013, 04:33 AM
I highly recommend not arguing with your wife about food. If I remember right her reputation is pretty solid. Looks like you made the right call. :smiley: Looks good!!!

Hof

GNappers
10-11-2013, 05:00 PM
Now I am hungry. Looks professional. Inspiring for me to try that also.