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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 12-30-2011, 12:19 PM   #1
SirPorkaLot
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Default Last Pastrami.......of 2011

I posted a thread here, on the curing process of the two briskets I cured out.

This week I took it out of the cure, rinsed, rubbed & smoked, and then sliced.

Pre Cure
Trimming brisket


Cut into ~4-5lb pieces


Loading Smoker



After smoking (post cure)





Slicing


Sliced



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Unread 12-30-2011, 12:20 PM   #2
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Flippin fine dang pastrami
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Unread 12-30-2011, 12:21 PM   #3
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Well, it looks great. How was it?
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Unread 12-30-2011, 12:22 PM   #4
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Kudos to you Sir!
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Unread 12-30-2011, 12:24 PM   #5
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What pit temp and final internal temp?
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Unread 12-30-2011, 12:24 PM   #6
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Very cool - Great job
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Unread 12-30-2011, 12:25 PM   #7
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Quote:
Originally Posted by martyleach View Post
Well, it looks great. How was it?
Fantastic Marty.
I got rid of 10 lbs of it and still have a fridge full, come on by.
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Unread 12-30-2011, 12:27 PM   #8
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sure is!
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Unread 12-30-2011, 12:27 PM   #9
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Quote:
Originally Posted by Ron_L View Post
What pit temp and final internal temp?
225 pit temp, pulled at 175 IT (about 6 hours). Foiled and immediately into fridge to rest overnight.

Sliced cold
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Unread 12-30-2011, 12:38 PM   #10
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Dang!
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Unread 12-30-2011, 12:44 PM   #11
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That is one nice slicer for free. I want to rent a room at your place, well, no, I just want the slicer and someone to cook pastrami for me.
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Unread 12-30-2011, 12:58 PM   #12
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Fan-Farking-Tastic!
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Unread 12-30-2011, 12:58 PM   #13
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Fine chow, just plain fine!
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Unread 12-30-2011, 03:56 PM   #14
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Looks amazing!!!
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Unread 12-30-2011, 04:03 PM   #15
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drooooool
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