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-   -   4 hour Pastrami. (http://www.bbq-brethren.com/forum/showthread.php?t=156889)

Mdboatbum 03-24-2013 12:33 AM

4 hour Pastrami.
 
http://cdn.smokingmeatforums.com/2/2...astrami05.jpeg
3.5lb Corned point cut from last week's sale, rubbed with cracked pepper and cracked coriander. Plus a little Kosher salt, which, besides the 18 hour soak, was too much.

http://cdn.smokingmeatforums.com/b/b...astrami18.jpeg
Smoked at 300˚ over Kingsford and cherry chunks.

http://cdn.smokingmeatforums.com/a/a...astrami20.jpeg
Yuck.

http://cdn.smokingmeatforums.com/4/4...astrami24.jpeg
AAhhhh.

http://cdn.smokingmeatforums.com/2/2...astrami34.jpeg
Moist and very tender.
http://cdn.smokingmeatforums.com/f/f...astrami41.jpeg

Best part is it was done in just a hair over 4 hours. Pulled it at 192˚. No foiling either.

AussieTitch 03-24-2013 12:40 AM

Awsome,plate please:thumb:

Hoss 03-24-2013 12:42 AM

Looks goodnuff to taste.:grin:

bigabyte 03-24-2013 12:50 AM

That looks absolutely scrumptious!:hungry::thumb::nod:

cameraman 03-24-2013 07:50 AM

break out the mustard -- looks good

Big George's BBQ 03-24-2013 07:55 AM

I would like some of that right now

BobM 03-24-2013 09:48 AM

It looks great! :thumb:

LM600 03-24-2013 11:57 AM

:eusa_clap

cowgirl 03-24-2013 12:38 PM

Looks great from here too!!


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