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Unread 08-20-2010, 07:36 AM   #12
somebody shut me the fark up.

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Join Date: 06-05-09
Location: Mooresville, IN
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BBQGRAIL helped me out last Saturday when I did mine (although mine was a store bought corned beef brisket that I soaked overnight and rubbed with a recipe like the one above). He recommended either steaming the whole pastrami after it cooled completely in the foil by putting in the oven (covered) in a roasting pan on a roast rack with about 1" water in the bottom of the pan. OR he said that he likes to steam the slices in the oven every time he carves.

I didn't end up bothering with steaming....I diced for hash and then just sliced for sammies, but it WAS a bit tough.

Sure would love to hear how this turned out for you. I will likely do this very soon.
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