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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 03-22-2008, 06:39 PM   #16
Kevin
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Quote:
Originally Posted by YankeeBBQ View Post
Pretty sure it's the coriander. When I ground it, it practically screamed 'PASTRAMI' at me. I thought they made Gin out of juniper berries ?
Correct. I've used gin to season Canadian bacon when I couldn't find Juniper berries.
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Unread 03-22-2008, 06:47 PM   #17
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Looks like Juniper berries are used in the brine....coriander in the rub.
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Unread 03-22-2008, 07:14 PM   #18
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4 Hour mark. Getting there...
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Unread 03-22-2008, 07:34 PM   #19
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Those are looking good!!! I agree, the coriander does make the pastrami, pastrami!!
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Unread 03-22-2008, 07:55 PM   #20
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Steve, have ballpark proportions on the seasoning you used?
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Unread 03-22-2008, 08:22 PM   #21
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Quote:
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Steve, have ballpark proportions on the seasoning you used?
Per Brisket roughly..
1 TBS Freeze Dried Garlic
1 TBS cracked Coriander Seeds
1 TBS cracked white pepper
1 TBS Paprika (cheap stuff just for color)
2 TBS cracked black pepper
about a teaspoon of onion powder just for the heck of it
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Unread 03-22-2008, 08:50 PM   #22
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wow would make some nice reubens
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Unread 03-22-2008, 09:11 PM   #23
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The flash is pretty good on this camera it's pitch black out there. Here is the Pastrami at the 6 hour mak 151 degrees.
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Unread 03-22-2008, 11:18 PM   #24
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That looks awesome Steve! Keep the cooker closed for a bit and finish it off.
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Unread 03-22-2008, 11:23 PM   #25
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It's Done !! Purty tasty !!
Quote:
Originally Posted by SmokeInDaEye View Post
That looks awesome Steve! Keep the cooker closed for a bit and finish it off.
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Unread 03-22-2008, 11:33 PM   #26
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Dang! That looks amazing!
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Unread 03-22-2008, 11:46 PM   #27
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what temp did you smoke it to? I have been pulling mine off at 185....
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Unread 03-22-2008, 11:49 PM   #28
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Quote:
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what temp did you smoke it to? I have been pulling mine off at 185....
Around 175 because it's late and I want it to cool so I can go to bed. Also I plan to steam it for a couple of hours. But what I sampled was very tender and when I probed it the probe slid right in. I did smoke it for 8 hours.
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Unread 03-23-2008, 08:37 AM   #29
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Recipe I've found says 165 temp is enough, and If you are going to be preparing it like deli's you steam it after slicing
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