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Best pastrami yet!!
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billyray
Posts: 1,275
Took a corned piece of brisket and made pastrami yesterday. I used the following recipe, the #1 way, but added some additional cracked pepper and it was outstanding. This is the best one I've done so far. 4 pounder at 250 indirect for about 6 hours with pecan wood to 170 internal temp. We'll never by pastrami out again.
http://playingwithfireandsmoke.blogspot.com/1996/05/beef-pastrami.html
Felton, Ca. 2-LBGE, 1-Small, PBC, PK360, Genesis Summit, Camp Chef Flattop, Smokefire 24, Traeger Pro Series 22 Pellet with a Smoke Daddy insert, Gateway 55 Gal. drum, SNS Kettle w/acc.
Comments
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That is awesome. On my short list for sure. Thanks for postingColumbia, SC --- LBGE 2011 -- MINI BGE 2013
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lookin' good, billyray!
______________________________________________I love lamp.. -
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Bookmarking this!Anderson, SC
XL BGE, Father's Day Gift 2012 (Thanks Fam!!!)Webber Kettle and Webber Summit GasserWant List: Thermapen, Small BGE, Wok, Adjustable Rig, Food Saver, More $ -
Awsome, looks good. I will have to try that.
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Great looking piece of pastrami. Reminds me that i need to get out and buy a couple corned beefs at St. Paddy's day special prices, and set 1 or 2 aside for pastrami.
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