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Old 04-11-2014, 09:23 PM   #1
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Default Brisket point Pastrami and Pron

Cooked up a couple of those $1.99 Brisket point corned beefs and I de-salinated them. Here they are on the Egg at 260. I cook them till they are 165-170IT and then wrap loosely in doubled heavy foil with 6oz Beef Boullion. I tightly seal the seams and put back on the smoker fat side down.

The foil will puff up like Jiffy Pop if you know what that is/was. Cook that to an IT of about 195 and let it rest for about an hour wrapped in towels.
Slice across the grain.
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Old 04-11-2014, 09:57 PM   #2
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That looks sooooo good!
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Old 04-11-2014, 10:32 PM   #3
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Looks Great I need to find some of that Brisket Point Corned beef!! Good Job!

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Old 04-11-2014, 10:46 PM   #4
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I love it! Looks fantastic and I'm sure it tasted even better.
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Old 04-12-2014, 12:16 AM   #5
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Great job! You've inspired me. I have 3 small points and 1 flat soaking in the fridge right now. This will be my first swing at pastrami on Sunday. I got the points for $2.48/lb. and was pretty pleased with that.
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Old 04-12-2014, 12:44 AM   #6
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Wonderful Marty! Looks delicious!!
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Old 04-12-2014, 12:52 AM   #7
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Damn, that looks good.
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Old 04-12-2014, 03:35 AM   #8
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Just superb!
So moist
Hold my dang beer...
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Old 04-12-2014, 08:34 AM   #9
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Way to go Marty...Beautiful!

A simple pastrami and swiss on rye sounds great.

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Old 04-12-2014, 08:37 AM   #10
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Nicely done Marty!
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Old 04-12-2014, 09:05 AM   #11
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That do look good!
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Old 04-12-2014, 09:06 AM   #12
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oooooh yeah!!!!
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Old 04-12-2014, 09:16 AM   #13
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Marty, that looks fantastic!!
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Old 04-12-2014, 09:28 AM   #14
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Looking good, Marty. Nothing like some homemade pastrami.
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Old 04-12-2014, 09:32 AM   #15
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So moist! Very nice - but you don't steam it to finish??
Got 2 points rubbed and ready to go in the fridge - my
1st 2 were very dry, but made a great reuben.
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