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Mr. Pastrami’s wild ride

GrillSgtGrillSgt Posts: 1,721
Hopefully I learned something tonight but I’m not sure what. So most of you all know I’m doing a pastrami from corned beef for tomorrow as I’ve made myself a bit of a pest. I get the brisket on at 4:00. I’m feeling really good as I have 225 absolutely nailed. No more than 5 degrees either way. Feeling cocky I don’t temp until 7:30. Well hell, it’s at 147, no bark and tough as hell on the probe. Took a deep breath and told myself to check it in an hour. 8:30 and the temp is still 147 and I can feel a bit of tenderness on probe. No bark. 9:30 still 147 but probing better and some bark or crust. So I tell myself I’m taking it off at 6 hrs. Temp was up to 151, fair crust but feeling like firm butter. Nothing that an hour under steam won’t fix. Still a bit concerned about crust but confident the texture and flavor will be good. 
Woodford & Barren Co. KY

LBGE, XLBGE, 2 Weber Genesis, Weber 22" kettle

I’d kill for a Nobel Peace Prize

Comments

  • GrillSgtGrillSgt Posts: 1,721
    Woodford & Barren Co. KY

    LBGE, XLBGE, 2 Weber Genesis, Weber 22" kettle

    I’d kill for a Nobel Peace Prize

  • lkapigianlkapigian Posts: 2,969
    Bombdiggity!!
    Visalia, Ca
  •   Vunderlekh!  Looks like a keeper!
    Southwestern CT
  • Ozzie_IsaacOzzie_Isaac Posts: 8,782
    Only problem is all the peaking.  Trust the process, drink a few, sit back and relax.

    (Realize this is comming from the guy who checked my egg temp and protein temp once an hour starting at 2:30am because the pigs decided to not stall till 180, but I did it from my phone.  Technology makes it easy for my two traits, paranoia and laziness to coexist.)
    If it is worth doing, it is worth overdoing.

    XL, Medium, Minimax, Blackstone Griddle
  • GrillSgtGrillSgt Posts: 1,721
    I thought waiting 210 minutes before lifting the lid was definitely chill. I was well past a couple by then. 
    Woodford & Barren Co. KY

    LBGE, XLBGE, 2 Weber Genesis, Weber 22" kettle

    I’d kill for a Nobel Peace Prize

  • GrillSgtGrillSgt Posts: 1,721
    Damn that was good. Definitely make it again. It was a big hit. 
    Woodford & Barren Co. KY

    LBGE, XLBGE, 2 Weber Genesis, Weber 22" kettle

    I’d kill for a Nobel Peace Prize

  • TheophanTheophan Posts: 2,127
    I've never made pastrami, but I love it, and that looks FANTASTIC!!!
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