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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 04-10-2014, 11:28 PM   #1
martyleach
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Default 2 brisket points getting ready to be Pastrami

You are looking at 11lbs of brisket point that has been cured, de-salinated and rubbed. Tomorrow I will smoke them till they are about 170 IT and then foil/steam them with a little beef broth until they are tender (about 195 IT) Yum, Pastrami! Can't wait. I like to rub them the night before. Oh, I got them for $1.99/lb and felt like a robber....
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Old 04-10-2014, 11:34 PM   #2
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Looks farkin delicious, can't wait to see the finished product!
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Old 04-10-2014, 11:35 PM   #3
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you are a lucky man...enjoy the smoke!
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Old 04-10-2014, 11:45 PM   #4
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I never understood why anyone would not use the "point cut" to make Pastrami.

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Old 04-10-2014, 11:53 PM   #5
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Nice job! Lookin' good.. can't wait to see the slices after smoked. You stole them at $1.99/lb. If I run across a deal like that.. my freezer is gonna be full of points.
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Old 04-10-2014, 11:55 PM   #6
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What do you mean by desalinated? I would like to learn to make pastrami. Getting tired of paying 6.50 /lb for it.
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Old 04-10-2014, 11:58 PM   #7
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Good deal you landed.
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Old 04-11-2014, 12:04 AM   #8
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Quote:
Originally Posted by tubby384 View Post
What do you mean by desalinated? I would like to learn to make pastrami. Getting tired of paying 6.50 /lb for it.
Join the forum here. There are lots of threads, including mine, on how to make Pastrami. I learned from Thirdeye and then did some mod's. Not hard to do but it comes out awesome.
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Old 04-11-2014, 01:35 AM   #9
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Great looking rubdown.
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Old 04-11-2014, 01:41 AM   #10
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It took you like 30 minutes to get me back!!

Tease!!!


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Old 04-11-2014, 04:37 AM   #11
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Looking real good Marty!


I've got a couple more to do here, I'll be watching this thread
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Old 04-11-2014, 07:15 AM   #12
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Quote:
Originally Posted by Q Junkie View Post
I never understood why anyone would not use the "point cut" to make Pastrami.

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Because of the high fat(flavor) content. With all the slow smoking and steaming...the fat turns in to uughy googhy juicy goodness. In my book defines really good Pastrami.
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Old 04-11-2014, 07:18 AM   #13
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My last Pastrami was made from points as well. They were excellent.
Looks good Marty! Can't wait to see the finished results.
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Old 04-11-2014, 10:38 AM   #14
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Looks great! Can't wait to see it done and sliced up!!
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Old 04-11-2014, 11:33 AM   #15
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Brisket for $1.99, I am jealous.
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