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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 11-08-2015, 10:02 PM   #1
104timberwolf
On the road to being a farker
 
Join Date: 11-02-13
Location: Montgomery, Alabama
Default My First Pastrami Adventure

7 pound brisket's been soaking for 10 days now. Plan to pull it out of the brine Wednesday and rub it down for a Saturday smoke.
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Old 11-09-2015, 01:05 AM   #2
defib
Knows what a fatty is.
 
Join Date: 10-18-15
Location: Winslow AZ
Default Wow!

That looks really good, I brined mine for a week. Today I got up and drained it; cut a small piece off and fried it to taste. Now I'm soaking it overnight to pull some of the salt out. Going to season it up and smoke it tomorrow.

Would you care to share your recipe?
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Old 11-09-2015, 06:28 AM   #3
nsbbqguy
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Location: Porters Lake N.S Canada
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Your off to a good start! Looking forward to the final pics!
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Old 11-09-2015, 06:53 AM   #4
IamMadMan
somebody shut me the fark up.
 
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Looking forward to seeing the end results..
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