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First try at Pastrami

LegumeLegume Posts: 10,686
I picked up a 3.9 lb corned beef from Sam's and I'm following thirdeye's technique. I didn't follow the rub exactly, This is more like Montreal Steak with extra heavy black pepper, onion and garlic.

I stabilized the egg just below 200 so it was on the smoke for 5 1/2 hours, oak and pecan.

Going into the pressure cooker soon.


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