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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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10-03-2010, 02:02 PM | #1 |
is Blowin Smoke!
Join Date: 07-08-09
Location: Deer Park, Wa
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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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10-03-2010, 02:10 PM | #2 |
Babbling Farker
Join Date: 10-25-06
Location: Madrid, IA
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Great looking pastrami.
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Bryan, Team: Pyle's BBQ Yoder YS640; Good-One "Trail Boss" 60T; Weber Kettle rotisserie ring; Big A$$ Rotisserie; New Braunfels offset smoker; Weber Smokey Mountain; Backyard Bombers BBQ HJM Μολὼν λαβέ |
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10-03-2010, 02:18 PM | #3 |
somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
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Man, that looks great, ready for sandwiches for certain.
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[COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE] |
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10-03-2010, 02:31 PM | #4 |
is One Chatty Farker
Join Date: 12-03-05
Location: Colorado
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Pastrami is one of my favorites, espeacially smoked!
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Bossman www.bossmanbbq.com Peoria Custom Pit 24x72*Treager Texas Style Smoker *Whole Hog Country Smoker* " You can put all of the sauce on it you want, but you still have to master the art of cooking barbecue" - Mike Mills- |
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10-03-2010, 02:33 PM | #5 |
somebody shut me the fark up.
Join Date: 07-18-07
Location: Oklahoma
Name/Nickname : jeanie
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Mmm Harry, I love pastrami too. Yours looks perfect!
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jeanie Lifetime member of the Society for the Preservation of Authentic Royal Magical Rare Kaskaskian Peppers (Thanks Ash :)) RIP Ash, you are missed http://cowgirlscountry.blogspot.com/ |
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10-03-2010, 02:34 PM | #6 |
is one Smokin' Farker
Join Date: 05-05-09
Location: Robbinsdale, MN
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Shipping address is.....
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John Originallly posted by BigButzBBQ If it makes your stomache growl and your heart scared as soon as you see it or smell it, it's got to be good! |
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10-03-2010, 04:06 PM | #7 |
On the road to being a farker
Join Date: 09-27-06
Location: Chicago
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Is it as moist as it looks? Wow that looks great!
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10-03-2010, 05:20 PM | #8 |
Knows what a fatty is.
Join Date: 09-05-10
Location: San Francisco, CA
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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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10-03-2010, 07:21 PM | #9 |
is Blowin Smoke!
Join Date: 07-08-09
Location: Deer Park, Wa
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I got these at Cash&Carry, there is one in San Fransisco and Oakland.
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No trees were harmed in presenting this post; however, a great number of electrons were terribly inconvenienced. [URL]http://www.teddybearcreations-wa.com[/URL] Note to mods: is the back link ok? When all else fails ...... |
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10-03-2010, 07:26 PM | #10 |
is Blowin Smoke!
Join Date: 07-08-09
Location: Deer Park, Wa
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it is just right
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No trees were harmed in presenting this post; however, a great number of electrons were terribly inconvenienced. [URL]http://www.teddybearcreations-wa.com[/URL] Note to mods: is the back link ok? When all else fails ...... |
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10-03-2010, 07:28 PM | #11 |
Babbling Farker
Join Date: 02-07-10
Location: Tequesta, Florida
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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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