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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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Old 12-16-2012, 11:04 PM   #1
cameraman
Babbling Farker

 
Join Date: 08-30-09
Location: Nashville, TN
Default I got my Pastrami working this weekend

I had a couple of Gobels corned beefs in the fridge that were about to expire so I cooked them up yesterday. I picked these two because they had point and flat. As it turned out they were a little too lean and not as unctuous as I would have liked, but good eats none the less.

It was a dark and rainy day so I set up my climate control system.



I smoked them with hickory at about 225 for 6 hours or so but when they stalled at 140 I bumped it up to 270. They hit my target of 160 about an hour later.



They had a nice crunchy bark.



A little taste of each was necessary for QA purposes.



I put one up in the freezer and steamed the other today for lunch with a friend.



All in all not a bad meal. I sent my buddy home with the leftovers. I own him now.



Thanks for looking.
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Old 12-17-2012, 12:53 AM   #2
ManakooraMan
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Join Date: 11-21-12
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Had done the corned beef trick as well. But if you have access to a butcher, there's no sub fo some navel. Well worth the extra step to cure fresh navel.
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Old 12-17-2012, 02:55 AM   #3
NorthwestBBQ
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Wow! Great pics and Pastrami!
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Old 12-17-2012, 03:38 AM   #4
AussieTitch
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Nice work mate.
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Old 12-17-2012, 09:57 AM   #5
cameraman
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Quote:
Originally Posted by ManakooraMan View Post
Had done the corned beef trick as well. But if you have access to a butcher, there's no sub fo some navel. Well worth the extra step to cure fresh navel.
No doubt. It's on my to do list.
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Old 12-17-2012, 10:11 AM   #6
deguerre
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Stellar!!!

Whew! GObels. Not Goebbels. Had me worried for a sec.
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Old 12-17-2012, 10:12 AM   #7
slow-smoker
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Looks tasty. Need to do one of those myself.
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Old 12-17-2012, 10:32 AM   #8
Bonewagon
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Looks delicious!
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Old 12-17-2012, 01:37 PM   #9
cameraman
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Thanks for the kind words. I think going forward my corned beef pastrami will be made from the point. Fat! I need more FAT!
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