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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 02-02-2013, 09:06 PM   #1
campdude
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Default 1st Time Pastrami and Pulled Chuck

I decided it was time to try making some pastrami. I had a corned beef point, flat, and round in the freezer. I figured I'd go for the point. It was about 3 pounds. I soaked it for about 24 hours, changing the water 3x. I then rubbed with a mix of the spice packet, dry mustard, corriander, brown sugar, onion powder, and garlic powder. I didn't put any black pepper in the mix because the wife can't eat it. I wrapped it in plastic and left it in the fridge overnight. Took it out in the morning, unwrapped it, and let it air out for about an hour. I got the Bandera up to heat with K blue and a mix of hickory and cherry woods. The chuck got a liberal rub of Simply Marvelous Sweet and Spicy. I put them in the smoke at around 250* and let it climb to around 290*. In 2 1/2 hours the pastrami was at 162*. I pulled it out and put it in a pan on a rack with beef broth in the bottom and covered with foil. At the same time the chuck was at 167*, so I foiled it with some broth too. I put them both back in and jacked the temp to 320*. In a little over an hour the pastrami was at 188*. I checked it and it probed tender. The chuck went another hour to 204* before probing tender. I made a killer pastrami sammie with spicy mustard, swiss cheese, and some dill pickle. I enjoyed a Firestone Velvet Merlin Oatmeal Stout with the sammie. I made a plate of pulled beef nachos with guacamole also. I'll have beef for tacos for tomorrow. Thanks for looking.
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Unread 02-02-2013, 09:10 PM   #2
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Fark yeah!
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Unread 02-02-2013, 09:39 PM   #3
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Dude dude dude!!!!
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Unread 02-02-2013, 09:40 PM   #4
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Very nice!
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Unread 02-02-2013, 09:50 PM   #5
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Looks Fantastic.
cheers.
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Unread 02-02-2013, 09:53 PM   #6
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yeah...that looks farking awesome!
now I'm hungry
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Unread 02-02-2013, 10:58 PM   #7
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That's the ticket!
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Unread 02-02-2013, 11:00 PM   #8
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Outstanding!!
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Unread 02-02-2013, 11:09 PM   #9
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Your almost a Reuben looks fantastic.
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Unread 02-02-2013, 11:19 PM   #10
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very nice
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Unread 02-03-2013, 08:41 AM   #11
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Sammy time
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Unread 02-03-2013, 08:53 AM   #12
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Now THAT is purdy!
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Unread 02-03-2013, 09:08 AM   #13
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That all looks killer , bro. the caraway rye is the perfect bread too.
Nice work.
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Unread 02-03-2013, 09:38 AM   #14
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Very Nice Pastrami looks awesome.
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Unread 02-03-2013, 09:44 AM   #15
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Looks Phantastic!
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