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Philly35

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  • Re: Pastrami and Reubens! Pics!

  • Pastrami and Reubens! Pics!

    I had a corned beef point in the deep freeze and decided it was time for it to shine. I thawed it, soaked in water overnight and changed it out in the am. Seasoned it before bed, wrapped, and fired the egg up this morning.  I smoked it at 250° dome temp with some peach wood until it hit 150° internal. I then foiled it up with a little water and let it go for another couple hours. It was at 204° internal when I checked it so I gave it the ol FTC. It was a hit. I followed @thirdeye recipe. 

    I made a reuben for me, and for the kid I chopped up some pastrami and heated it up in a pan with some kraut and thousand island. I toasted a slice of rye bread and chopped it up too. I didn't know if he'd like it or not, but he loved it! We are Irish so it was nice to see he liked it! It made my day. Anyway, enjoy the pics. I'm sure they'll be in vanilla order. 
  • Re: Brisky is on!

    Hopefully I don't have too many of these and do what @Jai-Bo did the other night!
  • Brisky is on!

    I got the egg fired up after work and on went a brisket. I went a little heavy on the oak chunks as this brisket is for @EggObsessed smoked chili. I've made it before and it is killer. I just took a peek and I can see she's collecting the smoke nicely. Here it is and there will be more pics to follow.

    I like to do my briskets flat side up. I got this one from a guy at work who has cattle and had this slaughtered. He's been doing a few briskets lately and says so far they have all been so-so. With that said, I can't believe how thin the flat is on it. It's also pretty trimmed up. There is no silver skin on the flat and he said he's never seen silver skin on a flat before. He just got into smoking so it's all new to him. I don't think he has a very good butcher...Anyways... it's for chili so...
  • Re: Brisket Advice...

    Jai-Bo said:
    This is how bad my day went yesterday!!!  Other then crap going on w/my truck, then a gun I was working on fer a buddy, I had a good size brisket dusted up and put on the BGE yesterday about 1500.  Was in and out of consciousness and around 2300 I saw the internal temp at 100 and spazzed out! I thought it was on too short, but pulled it off and wrapped it fer dinner tonight!  At least got an edge tried and the bark is AWESOME!!!  Around 0330 I awoke w/ a feeling of what the heck did I do.  The ole lady said what's up and I told her laughing--- I pulled the dern brisket 100 degrees too early!!!  ahahhhhahahaha  Threw the thermometer in it and into the oven fer a few more hours!!! 
    I'll have what he's having. 
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