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Unread 11-10-2013, 04:51 PM   #11
Big George's BBQ
somebody shut me the fark up.


 
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Join Date: 02-07-08
Location: Phoenixville, PA
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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
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Large BIG Green EGG- Hatched 8/17/09
Backwoods Extented Party
Weber Genesis Gasser
Mid Atlantic BBQ Association
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