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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 03-16-2009, 08:51 PM   #1
zydecopaws
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Default Pastrami PRON

Won't be home tomorrow, so smoked a pastrami today to make up for no corned beef. Pictures of the MOINK balls have already been posted, so you'll have to make do with only a couple of pics...

Surrounded by MOINK:


Sliced and ready for sammies:
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Unread 03-17-2009, 09:21 PM   #2
MilitantSquatter
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looks great..

what temp did you take it to ?
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Unread 03-17-2009, 09:23 PM   #3
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Mmmm....looks tasty Zydecopaws!! Dibs on any leftovers. :)
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Unread 03-17-2009, 10:04 PM   #4
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Looks like the MOINK, built a little fort, around the pastrami. hehe
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Unread 03-18-2009, 09:52 AM   #5
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That sure looks real good!
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Unread 03-18-2009, 10:03 AM   #6
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Looks great with, fort walls of MOINK
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Unread 03-18-2009, 10:09 AM   #7
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Hope mine looks that good when I cut into it today.
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Unread 03-18-2009, 12:03 PM   #8
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I plan to do my first Pastrami this weekend.

I will repeat Vinny's question, What temp did you take it to?
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Unread 03-18-2009, 12:09 PM   #9
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It averaged 165-170 in a number of different locations when poked with an Orange Thermapen. As tasty as it was the first night, it was even better after it sat overnight in the refrigerator and was carved up for sammies the next day.

Sorry about the delayed responses, I was on the road yesterday and didn't have a chance to respond...
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Unread 03-18-2009, 12:45 PM   #10
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Oh man, that looks tasty.
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Unread 03-18-2009, 03:27 PM   #11
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Great looking Pastrami!!!!!

Well done!

TIM
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Unread 03-18-2009, 04:31 PM   #12
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Holy Carp!

Its Stonemoink, the fabled gathering place of those in the Que. A well respected group of people that insisted on using only RED Thermopens, at least as far as legend is concerned...

© 2009
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Unread 03-18-2009, 04:45 PM   #13
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Looks great.
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Unread 03-18-2009, 05:21 PM   #14
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Making corn beef now it in the frideg. What type of rub or spices you use and what temp did you take it to?
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Unread 03-18-2009, 09:52 PM   #15
zydecopaws
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Quote:
Originally Posted by hav View Post
Holy Carp!

Its Stonemoink, the fabled gathering place of those in the Que. A well respected group of people that insisted on using only RED Thermopens, at least as far as legend is concerned...

© 2009
Dang good thing I wasn't drinking anything when I read this or I'd have to get a new monitor.

And that well respected group of people didn't seem to mind that I was using an ORANGE Thermapen once I told them I would share...

@Jestridge: It cooked for about 4 1/2 hours in a 22" WSM with a lid temp between 225-275. More details for this cook can be found on my blog.
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Last edited by zydecopaws; 03-18-2009 at 09:57 PM.. Reason: incomplete
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