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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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Old 03-23-2013, 11:33 PM   #1
Mdboatbum
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Default 4 hour Pastrami.


3.5lb Corned point cut from last week's sale, rubbed with cracked pepper and cracked coriander. Plus a little Kosher salt, which, besides the 18 hour soak, was too much.


Smoked at 300˚ over Kingsford and cherry chunks.


Yuck.


AAhhhh.


Moist and very tender.


Best part is it was done in just a hair over 4 hours. Pulled it at 192˚. No foiling either.
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Old 03-23-2013, 11:40 PM   #2
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Awsome,plate please
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Old 03-23-2013, 11:42 PM   #3
Hoss
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Looks goodnuff to taste.
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Old 03-23-2013, 11:50 PM   #4
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That looks absolutely scrumptious!
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Duh.
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Old 03-24-2013, 06:50 AM   #5
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break out the mustard -- looks good
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Old 03-24-2013, 06:55 AM   #6
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I would like some of that right now
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Old 03-24-2013, 08:48 AM   #7
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It looks great!
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Old 03-24-2013, 10:57 AM   #8
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Old 03-24-2013, 11:38 AM   #9
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Looks great from here too!!
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