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Old 11-10-2013, 05:51 PM   #11
Big George's BBQ
somebody shut me the fark up.

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Join Date: 02-07-08
Location: Phoenixville, PA

I put the meat on the egg at 240 around 130. I put the meat in the covered pan around 160 degrees using Phrasty's method. Thanks Phrasty and thanks thirdeye for the rub. I increased the temp to 250 Took it out around 190 degrees tooth pic tender. Took about 5 hrs. Wrapped it and sliced this AM Started off with a little over 8lbs and ended up with about 6. 5 lbs vac sucked and in freezer. This was the best pastrami I have done and steaming it gave it a great wet pastrami look
Large BIG Green EGG- Hatched 8/17/09
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