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martyleach 04-11-2014 09:23 PM

Brisket point Pastrami and Pron
Cooked up a couple of those $1.99 Brisket point corned beefs and I de-salinated them. Here they are on the Egg at 260. I cook them till they are 165-170IT and then wrap loosely in doubled heavy foil with 6oz Beef Boullion. I tightly seal the seams and put back on the smoker fat side down.

The foil will puff up like Jiffy Pop if you know what that is/was. Cook that to an IT of about 195 and let it rest for about an hour wrapped in towels.
Slice across the grain.

kds9547 04-11-2014 09:57 PM

That looks sooooo good!

pwa 04-11-2014 10:32 PM

Looks Great I need to find some of that Brisket Point Corned beef!! Good Job!


gtr 04-11-2014 10:46 PM

I love it! Looks fantastic and I'm sure it tasted even better.

enasnidx 04-12-2014 12:16 AM

Great job! You've inspired me. I have 3 small points and 1 flat soaking in the fridge right now. This will be my first swing at pastrami on Sunday. I got the points for $2.48/lb. and was pretty pleased with that.

cowgirl 04-12-2014 12:44 AM

Wonderful Marty! Looks delicious!!

sliding_billy 04-12-2014 12:52 AM

Damn, that looks good.

buccaneer 04-12-2014 03:35 AM

Just superb!
So moist:thumb:

93vpmod 04-12-2014 08:34 AM

Way to go Marty...Beautiful!

A simple pastrami and swiss on rye sounds great.

Phubar 04-12-2014 08:37 AM

Nicely done Marty!

bluetang 04-12-2014 09:05 AM

That do look good!

chicagokp 04-12-2014 09:06 AM

oooooh yeah!!!! :thumb:

oifmarine2003 04-12-2014 09:16 AM

Marty, that looks fantastic!!

campdude 04-12-2014 09:28 AM

Looking good, Marty. Nothing like some homemade pastrami.

mchar69 04-12-2014 09:32 AM

So moist! Very nice - but you don't steam it to finish??
Got 2 points rubbed and ready to go in the fridge - my
1st 2 were very dry, but made a great reuben.

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