Smoked Pastrami

[WankenZeFurious]

You are awesome!

The video is very well made and edited, but what makes you twice the man is the fact that you post the links which gave you inspiration, nice!!!

[TangoSpiceCompany]

@WankenZeFurious Thanks for stoppin in and watching the video.

I like to post the links when I can, makes the whole internet thing way more fun!

[haruhistnumber5]

I'm only just learning how to cook red meat, and frankly, you're awesome. Thanks.

[TangoSpiceCompany]

@haruhistnumber5 Thank you so much for stopping by!

[TangoSpiceCompany]

@haruhistnumber5 Thank you so much for stopping by!

[chainlinkdreams]

I though I was the only one who still used the wet hand/dry hand method! also I retro fitted my offset nearly the same way but got rid of the "pot holder" and just use the burner as a wood/charcoal starter, maybe not the ease of going all the way with one touch, but it sure takes alot of sweat out of starting cimneys full of coals ever few hours!!

[TangoSpiceCompany]

@chainlinkdreams Thanks so much for stopping by and leaving a comment.

Ah yes, the old wet hand/dry hand method. That does come in handy in quite a few recipes.

[HypeTingStudio]

This is the only video I have seen where it actually looks how it should. All the other vids do not look like like this but anyone watching should use the look of his final cuts as a reference.

[TangoSpiceCompany]

@HypeTingStudio Thanks so much for stopping over and checking out this video. I really appreciate your input.

[stpierreorama]

shave the meat (cut thin) instead of cutting in rectangular cubes

[TangoSpiceCompany]

@stpierreorama I think I am going to ask Santa for a meat slicer this Christmas, that will be a big help.

Thank you for taking the time to watch this video.

[Gemmalouiselea]

yummmy in my tummy :)

[TangoSpiceCompany]

@Gemmalouiselea I am glad you enjoyed this Gemma!

[rawimpact]

chris anderson, where did all your tattoos go?

[keomacfarlane]

cut too thick

[TangoSpiceCompany]

@keomacfarlane

Actually is was cut to perfection for the dish that I wanted to be enjoying that day.

The taste was awesome, the texture was incredible.

All in all it was done exactly the way I enjoy.

Thanks for watching!

[keomacfarlane]

@TangoSpiceCompany

Didn't look right at all Joe. Unless you wanted some texas brisket in a sandwich...

[tdjtx]

Man it is a small world! I got the smoker mod idea from one of JB's videos. It's really handy when your doing large beef briskets that take 12 hours to smoke. I've also done the smoked corned beef/pastrami, it's awesome. Another great thing is to get a ham portion from the supermarket and smoke it, it's much better than in the oven.

[007bondjb]

PS:

Real good job on the video production too

[007bondjb]

Looks great Joe, I converted my offset to gas to use when needed. It makes it hold temp exactly where set

[TangoSpiceCompany]

Thanks JB.

I found that the propane held the temps exactly where I needed it. A little wood in a cast iron pan did the trick as well.

Thanks for watching!