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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.


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Old 10-03-2010, 03:02 PM   #1
Crazy Harry
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Smile Pastrami

I picked up a couple of Angus corned beef briskets last week for $1.97/lb.

I didn't have a pan big enough or room in the refrigerator to soak it to remove the salt, so I put it in a bag filled with water in a cooler with some ice to keep it safe. After changing the water several times over two days I dryed it off with paper towels and coated it with ground pickeling spice abd black pepper.

Then on to the UDS @ 220 with some apple rounds and cherry wood with a chunk of hickory

The UDS held steady all night, I checked ever two hours. At 175 the probe test was too tough, 185 was still tough and at 196 was just right
This morning I foiled it and let it rest in a cooler for a couple of hours.

My wife told me to save this recipe.

It was about a 15 lb brisket and took about 12 hours on the UDS.

Thanks for looking.
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Old 10-03-2010, 03:10 PM   #2
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Great looking pastrami.
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Old 10-03-2010, 03:18 PM   #3
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Man, that looks great, ready for sandwiches for certain.
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Old 10-03-2010, 03:31 PM   #4
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Pastrami is one of my favorites, espeacially smoked!
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Old 10-03-2010, 03:33 PM   #5
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Mmm Harry, I love pastrami too. Yours looks perfect!
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Old 10-03-2010, 03:34 PM   #6
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Shipping address is.....
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Old 10-03-2010, 05:06 PM   #7
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Is it as moist as it looks? Wow that looks great!
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Old 10-03-2010, 06:20 PM   #8
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I need to find a place to buy pre-corned briskets. I did it myself once with Pink Prague Powder but it took like 10 days in my fridge.
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Old 10-03-2010, 08:21 PM   #9
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Quote:
Originally Posted by Happy Highwayman View Post
I need to find a place to buy pre-corned briskets. I did it myself once with Pink Prague Powder but it took like 10 days in my fridge.
I got these at Cash&Carry, there is one in San Fransisco and Oakland.
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Old 10-03-2010, 08:26 PM   #10
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Quote:
Originally Posted by Dovid View Post
Is it as moist as it looks? Wow that looks great!
it is just right
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Old 10-03-2010, 08:28 PM   #11
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wow that looks good. I'm almost ready to try one. first I got to fine the brisket.
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