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-   -   Pastrami PRON (http://www.bbq-brethren.com/forum/showthread.php?t=58494)

zydecopaws 03-16-2009 08:51 PM

Pastrami PRON
 
Won't be home tomorrow, so smoked a pastrami today to make up for no corned beef. Pictures of the MOINK balls have already been posted, so you'll have to make do with only a couple of pics...

Surrounded by MOINK:
http://noexcusesbbq.com/wp-content/u...3/img_0301.jpg

Sliced and ready for sammies:
http://noexcusesbbq.com/wp-content/u...3/img_0305.jpg

MilitantSquatter 03-17-2009 09:21 PM

looks great..

what temp did you take it to ?

cowgirl 03-17-2009 09:23 PM

Mmmm....looks tasty Zydecopaws!! Dibs on any leftovers. :)

Mad Max 03-17-2009 10:04 PM

Looks like the MOINK, built a little fort, around the pastrami. hehe :lol:

bigabyte 03-18-2009 09:52 AM

That sure looks real good!:cool:

Phesant 03-18-2009 10:03 AM

Looks great with, fort walls of MOINK

HeSmellsLikeSmoke 03-18-2009 10:09 AM

Hope mine looks that good when I cut into it today.

BBQ_MAFIA 03-18-2009 12:03 PM

I plan to do my first Pastrami this weekend.

I will repeat Vinny's question, What temp did you take it to?

zydecopaws 03-18-2009 12:09 PM

It averaged 165-170 in a number of different locations when poked with an Orange Thermapen. As tasty as it was the first night, it was even better after it sat overnight in the refrigerator and was carved up for sammies the next day.

Sorry about the delayed responses, I was on the road yesterday and didn't have a chance to respond...

eheath 03-18-2009 12:45 PM

Oh man, that looks tasty.

The_Kapn 03-18-2009 03:27 PM

Great looking Pastrami!!!!!

Well done!

TIM

hav 03-18-2009 04:31 PM

Holy Carp!

Its Stonemoink, the fabled gathering place of those in the Que. A well respected group of people that insisted on using only RED Thermopens, at least as far as legend is concerned...:biggrin:

2009

Puppyboy 03-18-2009 04:45 PM

Looks great.

jestridge 03-18-2009 05:21 PM

Making corn beef now it in the frideg. What type of rub or spices you use and what temp did you take it to?

zydecopaws 03-18-2009 09:52 PM

Quote:

Originally Posted by hav (Post 881199)
Holy Carp!

Its Stonemoink, the fabled gathering place of those in the Que. A well respected group of people that insisted on using only RED Thermopens, at least as far as legend is concerned...:biggrin:

2009

Dang good thing I wasn't drinking anything when I read this or I'd have to get a new monitor.

And that well respected group of people didn't seem to mind that I was using an ORANGE Thermapen once I told them I would share... :wink:

@Jestridge: It cooked for about 4 1/2 hours in a 22" WSM with a lid temp between 225-275. More details for this cook can be found on my blog.


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