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Fresh pastrami today

post #1 of 2
Thread Starter 

Started out with a packer brisket, trimmed down and cured 4 days, smoked with hickory pucks in the Bradley for a little over 4 hours, cooked to 155 deg. This has already been put up in vac bags to rest in the fridge for a while before slicing up. (on my Christmas present)

 

 

post #2 of 2

Love it,  Mine is in the cold smoker as i type. 

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