I like my butt rubbed and my pork pulled.
Member since 2009
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Pastrami day winner!
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Cookbook_Chip
Posts: 1,299
oh yummy! Nice bit of point corned beef - 4 lbs. de-brined 24 hours, rubbed and egged 280 for 7 1/2 hours. Sammies on rye with Guldens, 1000 island, slaw and Swiss. Mmmm-mmm!
Lovin' my Large Egg since May 2012 (Richmond, VA)
... and makin' cookbooks at https://FamilyCookbookProject.com
Stoker II wifi, Thermapen, and a Fork for plating photo purposes
Stoker II wifi, Thermapen, and a Fork for plating photo purposes
Comments
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Man that looks outstanding. I am not far behind you on this one.....ordered a couple of briskets from SRF....and looking forward to their arrival. This coming weekend for sure.Ellijay GA with a Medium & MiniMax
Well, I married me a wife, she's been trouble all my life,
Run me out in the cold rain and snow -
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So you just Egged it like any other brisket/round/chuck roast? No wrapping? Cambro?
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Thanks @northGAcock ! @500 and @Mosca Here's my pastrami rub:
4 tablespoons fresh coarsely ground black pepper
2 tablespoons coriander powder
1 teaspoon mustard powder
1 tablespoon brown sugar
1 tablespoon paprika
2 teaspoons garlic powder
2 teaspoons onion powder
I didn't use any wood, just lump. Egged just like a normal brisket. Maybe hotter than I do a traditional (usually 250F). I did the pastrami at 280F - took about 7 1/2 hours to hit 190 and was like buttah. So pulled, rested maybe 15 minutes (couldn't wait longer!). Sliced and eat!Lovin' my Large Egg since May 2012 (Richmond, VA) ... and makin' cookbooks at https://FamilyCookbookProject.com
Stoker II wifi, Thermapen, and a Fork for plating photo purposes -
that's the exact same rub I use. I like the flavor.
So you just let it go through the stall without wrapping, then?
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Thanks Chip.....Gonna go with your rub....looking forward to it. @Cookbook_ChipEllijay GA with a Medium & MiniMax
Well, I married me a wife, she's been trouble all my life,
Run me out in the cold rain and snow -
Mosca said:that's the exact same rub I use. I like the flavor.
So you just let it go through the stall without wrapping, then?Lovin' my Large Egg since May 2012 (Richmond, VA) ... and makin' cookbooks at https://FamilyCookbookProject.com
Stoker II wifi, Thermapen, and a Fork for plating photo purposes -
When you de-brined, did you change the water over the that 24 hour period? I'm assuming you did for 3 or 4 times. Thanks for the info. Your method looks on point. I bombarding you with all these questions because last night simply cooked a corned beef flat in the slow cooker and it just fell apart but was not moist and tender. Fail on my part.
I like my butt rubbed and my pork pulled.
Member since 2009 -
That looks very very worthy!!Charlotte, NC - Large BGE 2014, Maverick ET 733, Thermopen, Nest, Platesetter, Woo2 and Extender w/Grid, Kick Ash Basket, Pizza Stone, SS Smokeware Cap, Blackstone 36"
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@500 Yep, changed the water every few hours or so I was awake. Last year I tried one without de-brining and was SO SALTY. So, I made sure I sucked that salt out this time.
@johnnytarheel thanks!Lovin' my Large Egg since May 2012 (Richmond, VA) ... and makin' cookbooks at https://FamilyCookbookProject.com
Stoker II wifi, Thermapen, and a Fork for plating photo purposes -
I don't think you can improve on that! Excellent!XL, Medium BGE & Blackstone I XAR-Woo2 & Rig-BO I Flameboss 500St. Louis, MO
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Thanks @byrne092 !Lovin' my Large Egg since May 2012 (Richmond, VA) ... and makin' cookbooks at https://FamilyCookbookProject.com
Stoker II wifi, Thermapen, and a Fork for plating photo purposes -
Wow - that looks great. Where did you find the point? All the stores around here just sell the flats.
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LBGE, Adjustable Rig, Spider, High-Que grate, maverick ET-732, Thermapen,
Garnerville, NY -
@robnybbq at Sam's. But my Kroger had them too.Lovin' my Large Egg since May 2012 (Richmond, VA) ... and makin' cookbooks at https://FamilyCookbookProject.com
Stoker II wifi, Thermapen, and a Fork for plating photo purposes
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