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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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Old 03-07-2011, 04:33 PM   #1
is one Smokin' Farker

Join Date: 09-23-09
Location: Eau Claire WI (finally)
Default well it seemed like a good idea at the time

I was really in a Reuben mood and thought I would throw a store bought corned beef on the UDS today along with the other meats.
After looking at the pastrami instructions decided I wasn't properly prepared.
I didn't have time to pre-soak the meat to leach out the extra salt.
I trust my brethren so the corned beef is now soaking for a smoke later this week.
I'm guessing my usual boiling of a corned beef gets most of that salt out in that cooking method.

The ribs are chugging along nicely working a 2-2-1, my last 3-2-1 were overcooked.
Also double smoking a Ham for ham salad and a soup bone
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Old 03-07-2011, 04:35 PM   #2
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Join Date: 12-08-09
Location: Turlock, California

I haven't done a pastrami, yet. However, double smoked ham makes for some great pulled ham sammies!!

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Old 03-07-2011, 04:38 PM   #3
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Join Date: 05-24-10
Location: Kearney, NE

I'd rinse it real good & soak it for an hour. Pat it dry & give it a nice crushed pepper & crushed coriander coating & throw it on until it hits 160F. Foil it & let it sit for an hour & then slice it or in the fridge it goes. Just do it!!! Cheers!!!

Oh ya, double smoked ham is to die for!
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Old 03-07-2011, 04:45 PM   #4
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Location: Sellersville, PA

Instead of a 2-2-1 try a 3-1-1, the overcooking comes easily with so much time in foil
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Old 03-07-2011, 04:49 PM   #5
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Join Date: 06-26-09
Location: sAn leAnDRo, CA

Yes, the boiling and the potatoes pulls a lot of the salt out. I now soak my corned beef even if I am going to boil it, as the lower salt profile soaking gives is preferable to me. My mom used to double boil the meat, once alone and once with the vegetables.
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Old 03-07-2011, 05:02 PM   #6
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Join Date: 08-20-10
Location: Livermore, CA

Originally Posted by nrok2118 View Post
Instead of a 2-2-1 try a 3-1-1, the overcooking comes easily with so much time in foil
Exactly, I only foil for about 30 minutes (the times I actually do foil).
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Old 03-07-2011, 06:39 PM   #7
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Join Date: 10-06-10
Location: Austin, TX

I don't foil at all, and can get em done in 4 hours or less @ 275.

The key for me is don't peak, don't spritz, don't mop, listen to 'em weep, and pull 'em off when weeping starts to subside. No sauce required.
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