Pastrami and smoked chicken

[MrsKK]

Here's a picture of the pastrami and the chicken I smoked this week.  The pastrami ended up being too salty, so I cut off the rind before shaving it with the meat slicer.  To warm it for our sandwiches, I cover it with a damp paper towel and nuke it for about a minute.  Just right!

We've been eating it with slices from a 17 month old Tomme cheese, very sharp and flavorful cheese.  The pastrami won't last long at this rate!

I vacuum sealed and froze the chicken - only so much smoked meat I can eat at a time.  For a first attempt with a smoker, I'm pretty pleased with the results.

[Schnecken Slayer]

They certainly look yummy.
There is nothing like eating a chicken straight from the smoker!

[MrsKK]

I vacuum sealed and froze the chicken, as I made salmon for that night's dinner.  It will be very good for a future meal, though.

[shotski]

Anything. Smoked is good with me. My favorite is smoked salmon. Start with a brown sugar and  Cajun dry rub over night. Then marinate in maple syrup for 3-4 hours before smoking. It is yummy

[jwalker]

That looks great , I've yet to try smoking some chicken.

What kind of smoker do you use , is it smoked and cooked together in a hot smoker.

Is that home made Pastrami as well , I made some myself this past fall , but never thought to smoke it.

Cheers , Jim.

[bbracken677]

Which end do you light?   >:D

[MrsKK]

That looks great , I've yet to try smoking some chicken.

What kind of smoker do you use , is it smoked and cooked together in a hot smoker.

Is that home made Pastrami as well , I made some myself this past fall , but never thought to smoke it.

Cheers , Jim.

Sorry I've been away so didn't see this to answer your questions.

I have a grill/smoker combo with the smoker box on the side.  I smoked the meats at about 150 degrees for several hours - maybe 8?  It is homemade pastrami, from beef we raised here on our little farm. 

My understanding is that Pastrami is smoked corned beef, more or less.

[Al Lewis]

I did my first pastrami (whole brisket) last week and it turned out pretty darn good.  Smoked lightly at 200 degrees for 9 hours to an internal temp of 190.  I only brined it for a week and couldn't get any juniper berries.  Have them on order now and the next one will brine for the full three weeks. ;)

[MrsKK]

I didn't have any juniper berries for mine, either, but don't remember the recipe having them in it.  I need to get back to working with the smoker now the weather has cooled off again.

[Al Lewis]

Be careful on the chicken as you will find that smoking the skin will make it leather tough.  I do beer can chickens on my gas grill now because the smoker made the skin inedible.