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Unread 03-23-2013, 11:33 PM   #1
Mdboatbum
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Join Date: 02-07-12
Location: Washington, DC
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Default 4 hour Pastrami.


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.


Smoked at 300˚ over Kingsford and cherry chunks.


Yuck.


AAhhhh.


Moist and very tender.


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