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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 11-08-2013, 09:33 AM   #1
Big George's BBQ
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Default Pastrami Weekend

Sicnse my wife and son are gone for the weekend I figured I would smoke something. It took me a while but I found 2 nice corned brisket flat about 4 lbs each. I put them in water last night to begin the soak They changed at least 3 times. Sat AM I will put on the rub- thirdeyes before I take my son to the airport. By the time I get home and get the egg ready the rub will be on 6 to 7 hrs. When smoked enough I will use Phrasty's method of steaming them- briskets raised in a pan with beer covered and on the grill. I dont have a rack that will fit in the p-an so I will use foil balls top raise the meat. Will post on the outcome
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Unread 11-08-2013, 09:39 AM   #2
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sounds like a winner George, I'll be looking forward to the tasty end!
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Unread 11-08-2013, 10:20 AM   #3
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Let me know what time to be there for dinner.
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Unread 11-08-2013, 10:28 AM   #4
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Sounds like a plan. Would you mind sharing your recipe? I love good pastrami and have been wanting to give it a try.
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Unread 11-08-2013, 11:11 AM   #5
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I am using recipes from 2 Brethren. The rub is from thirdeye. Go to his blg. He has a great tutorial Normally for the finish I wrap the meat in fouil with beer to braise it. This time I am using Phrasty's method. I found this by doing a search on corning. He takes a pan Puts in 2 light beers, garlic beef bullion, 1/2 onion and a sweet pepper. HJe puts his meat on a rack that is raised by using foil balls, covers it and steams it. I am hoping for a wetter appearance with this. Check out thirdeyes blog. He gives a lot of great info
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Unread 11-08-2013, 11:53 AM   #6
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Will check the blog out. Thank you.
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Unread 11-08-2013, 11:56 AM   #7
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Sounds like a great plan George...
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Unread 11-08-2013, 12:23 PM   #8
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Excellent George, sounds like a plan, good luck!
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Unread 11-08-2013, 01:34 PM   #9
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I smoked a brisket the other weekend and bought a pre-corned beef at Sams. Just rinsed it, and tossed it on the smoker. Was outstanding
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Unread 11-08-2013, 01:53 PM   #10
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I will be doing one as well...probably tomorrow. Good luck on the smoke!
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Unread 11-10-2013, 04:51 PM   #11
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I put the meat on the egg at 240 around 130. I put the meat in the covered pan around 160 degrees using Phrasty's method. Thanks Phrasty and thanks thirdeye for the rub. I increased the temp to 250 Took it out around 190 degrees tooth pic tender. Took about 5 hrs. Wrapped it and sliced this AM Started off with a little over 8lbs and ended up with about 6. 5 lbs vac sucked and in freezer. This was the best pastrami I have done and steaming it gave it a great wet pastrami look
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Unread 11-10-2013, 04:57 PM   #12
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Sounds delicious George! Dibs on leftovers.
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Unread 11-10-2013, 05:00 PM   #13
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Today mine is going el natur-al . It's got so much fat going through it that it should be moist as all get out.
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Unread 11-10-2013, 05:05 PM   #14
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Darn it George, Jeanie beat me to it. Dibs on seconds
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Unread 11-10-2013, 05:21 PM   #15
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Jeanie if you and Jed were close enough I would be glad to do that
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