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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 03-25-2012, 07:39 PM   #1
Corky
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Default First Pastrami with Pron

Here we go. Came out really nicely. Used pecan for smoke in the WSM.

Ready for the Rye Bread, Kraut, Swiss, and hot mustard!


Before cooking:


Off the smoker and done resting:


Slicing it up! Very tender and nice flavor!
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Unread 03-25-2012, 08:28 PM   #2
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Looks great!! I think I could survive on Pastrami Rueben's..... well, right up till I have a heart attack.
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Unread 03-25-2012, 08:37 PM   #3
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That looks great!
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Unread 03-25-2012, 08:42 PM   #4
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Thanks guys. The next one should be even better with the new Marty handles that I am getting!
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Unread 03-25-2012, 10:57 PM   #5
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Looks excellent Corky!
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Unread 03-26-2012, 12:10 AM   #6
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Real nice Corky! Looks juicy for sure!

Cheers
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Unread 03-26-2012, 12:17 AM   #7
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Nice hunk of meat
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Unread 03-29-2012, 03:57 PM   #8
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What kind of rub and what was internal temp when you removed it from heat? The wife loves Pastrami so i may have to cook her one.
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Unread 03-29-2012, 04:21 PM   #9
bluetang
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Way nice! Beautiful color.
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Unread 03-29-2012, 04:25 PM   #10
GQue
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Bravo! I hope the firs time I make it, it will come out looking like that
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Unread 03-29-2012, 04:53 PM   #11
Scubadoo97
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Nicely done. I have two in the freezer and may have to defrost one to do this weekend
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Unread 03-29-2012, 04:59 PM   #12
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Very nice. I still have to try this. What IT did you bring it to?
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Unread 03-29-2012, 05:40 PM   #13
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To 165 and then foiled to 190. Then rested before slicing.
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Unread 03-30-2012, 01:47 PM   #14
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I see cracked black pepper and garlic, but what other ingredients are in the rub.
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Unread 03-30-2012, 02:54 PM   #15
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I see a pastrami in my future..... mainly because a corned flat fell into my cart at Sam's this afternoon. Heheheheee.
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