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Corned beef and pastrami on the Smokin’-It 3

DRKsmoking

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Wow , good size , but lots of cut off.
Will be nice for St. Patrick's Day

David
 

JLeonard

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I'll bring the Rye bread......When we eating?
Jim
 

bdskelly

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Should be a good one. I’ll cure a few flats and vac pack them for later. We like to celebrate St Patrick’s throughout the entire year! sláinte!
 

sandyut

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watching this one! I have always wanted to start from scratch for pastrami...havent done it yet tho
 

thirdeye

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Oh my word, a 21# brisket. The steer must have weighed in around 1800 # hoof weight. You did a nice job in butterflying the point, I predict it's going to be great.
 

dert

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watching this one! I have always wanted to start from scratch for pastrami...havent done it yet tho
Super easy to do, just start with a big brisket cause you’ll want more!
The last few I’ve done I actually used eye of rounds for super lean pastrami thin sliced lunch meat
 

dert

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Hit half of the point and flat with yellow mustard, coriander seeds and black peppercorns and into the smoker today at 11:00 with a combo of mesquite and apple at 225*F
 

Wurstmeister

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That is one beautiful piece of work my friend. I'm looing onward past St Pat's day and traditional CB&C and move right into a homemade Ruben, 1/2 kosher dill pickle and a side of slaw or potato salad. Don't forget good dark beer with a shot! 🍻
 

dert

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Pulled the flat off at 7:30, on for 8.5, still solid enough to slice, point still smokin IT at 160...
 

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