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R2Egg2Q 05-14-2012 09:29 PM

Pastrami on the Small Egg (pron)
I cooked up Thirdeye's wet pastrami (method #2) last night on the Small Egg.

I had a 2 1/2 lb corned beef point that I soaked with some potatoes for 52 hours in water that was changed every 12 hrs. It was rubbed with Thirdeye's rub recipe and allowed to sit in the refrigerator for a day.

I had really wanted to try to cook it on the Mini Egg but my wife had some turkey meatloaf that she wanted me to cook as well so onto the Small they went:

The meatloaf came out fine:

But the star of the show was the pastrami! Here it is when I foiled it at an IT of 152:

It probed really tender at 193 and after the rest it sliced up really moist & tender:

It was delicious! Thanks Thirdeye!!

Boshizzle 05-14-2012 09:31 PM

That looks soooo good! :clap:

cowgirl 05-14-2012 09:34 PM

Both look delicious John!!

tish 05-14-2012 09:42 PM

Oh my! That does look delicious! Great job!! :wink:

fingerlickin' 05-14-2012 09:45 PM

Wow John, that looks fantastic, I'd kill that meatloaf too!

R2Egg2Q 05-15-2012 01:34 AM

Thanks for the compliments!

Phubar 05-15-2012 03:49 AM

That's pron!
What did you do with them taters?

R2Egg2Q 05-15-2012 08:44 AM


Originally Posted by Phubar (Post 2054351)
That's pron!
What did you do with them taters?

Thanks Phu! The taters were for soaking up the curing salts & I didn't give any thought to cooking them and threw them away.

Al Czervik 05-15-2012 08:46 AM

Wow John... That looks mouth watering! :mrgreen:

polishdon 05-15-2012 08:47 AM

Damn that looks good!!!!!

Ryan Chester 05-15-2012 11:09 AM

Nice work John.

deguerre 05-15-2012 11:14 AM

Gorgeous! This reminds me. I've got two corned beef points in the freezer. Looks like I know what I'm thawing out. Thanks John!

landarc 05-15-2012 11:37 AM

I gotta move to your courtyard

Wampus 05-15-2012 01:04 PM

Looks great John.

I gotta try that soon!

martyleach 05-15-2012 01:06 PM

Good looking 'strami! That is pretty funny we live 2 doors apart and cook the same thing at the same time....

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