9
- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
Pork Butt Pastrami
Posted on 7/24/26 at 9:48 am
Posted on 7/24/26 at 9:48 am
It's been almost six years since the last time I did this.
I put a nice sized pork butt to brine for pastrami about nine days then put it on to smoke this past Tuesday.
Here it is with the rub and ready to smoke.
Here it is 12 hours later.
I let it cool down and stuck it in the fridge until yesterday. Yesterday I put it in the oven(in an aluminum pan covered with foil)at 225 degrees to warm enough for easy slicing. Didn't get any pictures of it sliced.
The same day that I put the butt to brine I made some half sour pickles and those went in the fridge until yesterday as well.
On Tuesday I made some spicy homemade mustard to go on the pastrami sandwiches.
?Not a great picture here.
Finally it was time to enjoy a pork butt pastrami sandwich on New York style Rye bread with the mustard and Swiss cheese.
It was delicious!
Posted on 7/24/26 at 10:00 am to Cajunate
Cool idea. Great job!
Posted on 7/24/26 at 10:01 am to Cajunate
Damn, that looks really good. How does it compare to regular pastrami with brisket? Pork is so cheap right now...this seems like a nice alternative.
This post was edited on 7/24/26 at 10:02 am
Posted on 7/24/26 at 10:04 am to Cajunate
This looks great.
What goes into the brine?
What goes into the brine?
Posted on 7/24/26 at 11:08 am to Cajunate
Well now I’m starving
Posted on 7/24/26 at 11:51 am to Cajunate
quote:
Didn't get any pictures of it sliced.
Posted on 7/24/26 at 2:30 pm to Cajunate
I have a whole pork belly in the freezer, might have to give this a try with it. Pastrami bacon
Posted on 7/24/26 at 4:11 pm to Cajunate
Looks great.
I’ve done butts in a ham brine before then smoked like a normal pork butt and made pulled ham that ended up being really good
I’ve done butts in a ham brine before then smoked like a normal pork butt and made pulled ham that ended up being really good
Posted on 7/24/26 at 6:04 pm to Cajunate
That mustard looks good. Been thinking of trying to make some.
Posted on 7/25/26 at 7:06 am to Epaminondas
quote:
Damn, that looks really good. How does it compare to regular pastrami with brisket?
Thanks!
It's not the same as brisket but it's pretty darn good for the price comparison. I'll do a beef brisket for real pastrami sometime soon but last week I was looking at briskets at Costco and Sams and a not so big brisket was 100 bucks.
quote:
What goes into the brine?
Here's a link to the recipe I used..... Pastrami Recipe
Posted on 7/25/26 at 8:18 am to Cajunate
That looks great. Have you ever heard it called buckboard bacon?
Posted on 7/25/26 at 9:16 am to Professor Dawghair
quote:
Have you ever heard it called buckboard bacon?
Same process of curing and smoking, but different seasonings. Buckboard bacon uses just the basic pink curing salt, sugar, and sometimes other flavorings like bourbon. Pork pastrami will include spices like coriander, black pepper, pickling spices, etc.
Page 1 of 1
Popular
Back to top
Follow TigerDroppings for LSU Football News