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First Strami in Smoke Hollow 44" pro series

post #1 of 8
Thread Starter 

Good Morning, Doing my first strami's in my smoke hollow.  I figured go big or go home. Put 8 CBB in. Rubbed with 

 

8T 1/4 cracked black pepper

8T ground Coriander

2T granulated Onion

2T granulated Garlic

 

Apple juice in bath.

Soaked and rinsed to remove salt. Let sit in fridge overnight to drain some excess moisture.  In smoker at 8am to warm up before Hickory and Cherry.

I think this will hold about 15 CBB.  It is huge.

post #2 of 8
Looks good so far. Love making pastrami from CB.
post #3 of 8

Great start!

 

Hope you have plenty of rye bread!

 

Al

post #4 of 8
Thread Starter 

They make it every day.  I get tired of not having enough for more than a couple of sandwiches.

post #5 of 8
Thread Starter 

Seven pm IT finally hit 165 foiled with a little apple juice. only a few more hours.  Pics tomorrow when unwrapped and cut.

post #6 of 8
Thread Starter 

Ready to eat

 

post #7 of 8

Looks awesome!

 

Great job!

 

Al

post #8 of 8
Thread Starter 
Thank you have had nothing but comps so far. Won't last long though.
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