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Mr. Pastrami’s wild ride
GrillSgt
Posts: 2,507
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.
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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.)A bison’s level of aggressiveness, both physical and passive, is legendary. - NPS -
I thought waiting 210 minutes before lifting the lid was definitely chill. I was well past a couple by then.
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Damn that was good. Definitely make it again. It was a big hit.
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I've never made pastrami, but I love it, and that looks FANTASTIC!!!
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