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Old 05-14-2012, 09:29 PM   #1
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Default Pastrami on the Small Egg (pron)

I cooked up Thirdeye's wet pastrami (method #2) last night on the Small Egg.

I had a 2 1/2 lb corned beef point that I soaked with some potatoes for 52 hours in water that was changed every 12 hrs. It was rubbed with Thirdeye's rub recipe and allowed to sit in the refrigerator for a day.

I had really wanted to try to cook it on the Mini Egg but my wife had some turkey meatloaf that she wanted me to cook as well so onto the Small they went:


The meatloaf came out fine:


But the star of the show was the pastrami! Here it is when I foiled it at an IT of 152:


It probed really tender at 193 and after the rest it sliced up really moist & tender:



It was delicious! Thanks Thirdeye!!
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Old 05-14-2012, 09:31 PM   #2
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That looks soooo good!
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Old 05-14-2012, 09:34 PM   #3
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Both look delicious John!!
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Old 05-14-2012, 09:42 PM   #4
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Oh my! That does look delicious! Great job!!
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Old 05-14-2012, 09:45 PM   #5
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Wow John, that looks fantastic, I'd kill that meatloaf too!
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Old 05-15-2012, 01:34 AM   #6
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Thanks for the compliments!
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Old 05-15-2012, 03:49 AM   #7
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That's pron!
What did you do with them taters?
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Old 05-15-2012, 08:44 AM   #8
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Quote:
Originally Posted by Phubar View Post
That's pron!
What did you do with them taters?
Thanks Phu! The taters were for soaking up the curing salts & I didn't give any thought to cooking them and threw them away.
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Old 05-15-2012, 08:46 AM   #9
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Wow John... That looks mouth watering!
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Old 05-15-2012, 08:47 AM   #10
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Damn that looks good!!!!!
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Old 05-15-2012, 11:09 AM   #11
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Nice work John.
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Old 05-15-2012, 11:14 AM   #12
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Gorgeous! This reminds me. I've got two corned beef points in the freezer. Looks like I know what I'm thawing out. Thanks John!
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Old 05-15-2012, 11:37 AM   #13
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I gotta move to your courtyard
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Old 05-15-2012, 01:04 PM   #14
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Looks great John.

I gotta try that soon!
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Old 05-15-2012, 01:06 PM   #15
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Good looking 'strami! That is pretty funny we live 2 doors apart and cook the same thing at the same time....
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