Mdboatbum
03-23-2013, 11:33 PM
http://cdn.smokingmeatforums.com/2/22/900x900px-LL-2294449b_Pastrami05.jpeg
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.
http://cdn.smokingmeatforums.com/b/b8/900x900px-LL-b8afc399_Pastrami18.jpeg
Smoked at 300˚ over Kingsford and cherry chunks.
http://cdn.smokingmeatforums.com/a/a0/900x900px-LL-a05e5cf8_Pastrami20.jpeg
Yuck.
http://cdn.smokingmeatforums.com/4/4c/900x900px-LL-4c6fab63_Pastrami24.jpeg
AAhhhh.
http://cdn.smokingmeatforums.com/2/2f/900x900px-LL-2f289aeb_Pastrami34.jpeg
Moist and very tender.
http://cdn.smokingmeatforums.com/f/fd/900x900px-LL-fd8b8a9d_Pastrami41.jpeg
Best part is it was done in just a hair over 4 hours. Pulled it at 192˚. No foiling either.
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.
http://cdn.smokingmeatforums.com/b/b8/900x900px-LL-b8afc399_Pastrami18.jpeg
Smoked at 300˚ over Kingsford and cherry chunks.
http://cdn.smokingmeatforums.com/a/a0/900x900px-LL-a05e5cf8_Pastrami20.jpeg
Yuck.
http://cdn.smokingmeatforums.com/4/4c/900x900px-LL-4c6fab63_Pastrami24.jpeg
AAhhhh.
http://cdn.smokingmeatforums.com/2/2f/900x900px-LL-2f289aeb_Pastrami34.jpeg
Moist and very tender.
http://cdn.smokingmeatforums.com/f/fd/900x900px-LL-fd8b8a9d_Pastrami41.jpeg
Best part is it was done in just a hair over 4 hours. Pulled it at 192˚. No foiling either.