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Does my corned beef look normal? Updated Q- View - Page 2

post #21 of 22

It's looks delicious! Can't wait to see the pastrami!

post #22 of 22

I noticed your comment after I post reply that the meat was boiled not smoked sorry about that.  There is always a homemade pastrami in our refrig so good.  (I use tri tip bottom sirlion which was recommend by a profession chef here in Vegas).  It seems that for some reason you can only get that cut on the west coast.   I buy it in bulk 4-5 tri tips in bag.  Makes wonderful pastrami/corn beef and hash too. 

 

Try a double smoked ham injected with brandy, borwn sugar and ground cloves before smoking wonderful too.  Smoke for 4-6 hours.

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