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Pastrami on the Smokin-It#3 2016 - Page 2

post #21 of 35
Waiting for the finish.
post #22 of 35
Thread Starter 
12:20 PM they are at about 170°F just a couple hours to go...
post #23 of 35

:popcorn

 

Al

post #24 of 35
Thread Starter 
2:30...

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post #25 of 35

Damit man your killing me!!! I need a sliced pic!!! :32:

post #26 of 35

Looks amazing Dert - I can taste the Rubens now!

 

post #27 of 35
Thread Starter 
Pulled when the bottom one was 195 and the top was 185...

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post #28 of 35
Thread Starter 
Sliced up...

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post #29 of 35
Thread Starter 
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post #30 of 35
Thread Starter 
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post #31 of 35
Thread Starter 
Slicing it up in the Hobart:

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post #32 of 35
Thread Starter 
Razor thin
post #33 of 35
Thread Starter 
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post #34 of 35
Thread Starter 
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post #35 of 35
Thread Starter 
All bagged up....

12 ~1# bags:
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SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Beef › Pastrami on the Smokin-It#3 2016