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Florida pastrami came out beautifully

justpassingthru

Smoking Fanatic
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It looks good, do you have any sammie pics, I like to see all the different ways people prepare them, ...I learned something yesterday, instead of mayo and mustard we tried Ranch dressing, we really liked it.

Gene
 

boykjo

Sausage maker
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nice color......
 

SmokinAl

SMF Hall of Fame Pitmaster
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What was the IT when you pulled it off. That's the thickest corned beef I've ever seen. The timeline just doesn't seem right to me.
 
Last edited:

micmike

Smoke Blower
99
10
Joined Feb 27, 2011
What was the IT when you pulled it off. That's the thickest corned beef I've ever seen. The timeline just doesn't seem right to me.
Al, it went on at noon and off at 5p.

Temps ran at 210-230, and internal was 170 when I took it off.

Got a nice bark on it  too.
 
 

alelover

Master of the Pit
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Looks really good. Was it tender even with those thick slices?
 

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