I wanted to play a little with my new Nesco meat slicer today but first I needed some meat.
I cured a loin and had some corned beef on hand so why not. Defrosted some chicken and tied it up into a loaf shape.
Into the fridge for the night last night so the dry rubs could do their magic.
Then on to the smoker at 275-300.
Pulled the ham at 145 deg, chicken at 165 and pastrami at 195.
nice bark here.
I let them cool fully in the refrigerator then sliced them up.
I think I could have left the brisket on for a little longer to render a little more fat out, but it is still fantastic.
Pastrami dry rub is here
Chicken dry rub is here
That is all I got, who is next?
I cured a loin and had some corned beef on hand so why not. Defrosted some chicken and tied it up into a loaf shape.
Into the fridge for the night last night so the dry rubs could do their magic.
Then on to the smoker at 275-300.
Pulled the ham at 145 deg, chicken at 165 and pastrami at 195.
nice bark here.
I let them cool fully in the refrigerator then sliced them up.
I think I could have left the brisket on for a little longer to render a little more fat out, but it is still fantastic.
Pastrami dry rub is here
Chicken dry rub is here
That is all I got, who is next?
