I like my butt rubbed and my pork pulled.
Member since 2009
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R2Egg2Q
Posts: 2,136
Yet another St Patrick's Day pastrami, cabbage, carrots, & potatoes thread!
Soaked 2 small (2.1 & 2.5 lbs) corned beef brisket points for 40 hrs, then rubbed & let sit in fridge overnight. Got the LBGE fired up around 235 this AM & put the beef on:
About 2 hrs 45 mins & a brief nap later they were almost ready for foiling:
After cooking them in foil pouches, they were pulled in the 190-195 IT range. Put on the 6 QT Lodge camp Dutch oven with carrots & potatoes. Cabbage went in about 20 mins later & another 15 mins later they were ready to come off the Egg:
Removed the pastrami from the foil & sliced (& trimmed a bunch of fat which probably should have been done during prep 8-| ):
Hope you all had a great St Patrick's Day!
Soaked 2 small (2.1 & 2.5 lbs) corned beef brisket points for 40 hrs, then rubbed & let sit in fridge overnight. Got the LBGE fired up around 235 this AM & put the beef on:
About 2 hrs 45 mins & a brief nap later they were almost ready for foiling:
After cooking them in foil pouches, they were pulled in the 190-195 IT range. Put on the 6 QT Lodge camp Dutch oven with carrots & potatoes. Cabbage went in about 20 mins later & another 15 mins later they were ready to come off the Egg:
Removed the pastrami from the foil & sliced (& trimmed a bunch of fat which probably should have been done during prep 8-| ):
Hope you all had a great St Patrick's Day!
XL, Large, Small, Mini Eggs, Shirley Fabrication 24x36 Patio, Humphrey's Weekender, Karubecue C-60, MAK 1-Star General, Hasty Bake Gourmet, Santa Maria Grill, Webers: 14" WSM, 22.5" OTG, 22.5" Kettle Premium, WGA Charcoal, Summit S-620 NG
Bay Area, CA
Bay Area, CA
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Looks like the perfect St. Patrick's Day meal! =D>Large & Small BGE, CGW Two-Tier Swing Rack for BOTH EGGS, Spider for the Wok, eggCARTen & and Cedar Pergola my Eggs call home in Edmond, OK.
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