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Pastrami question?

porked

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Have a small brisket flat cured and ready for the smoker. Probably weighs about 3 lbs, maybe an inch and a half thick. At what temp would you pull it?
 

SmokinAl

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I foil at 165 with some beer, then take it to 205. Let it rest on the counter in the foil for 1 hour then slice. Some of the guys pull them at 195 for slicing, but I prefer to take them to 205, they are much more tender.
 

rw willy

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Removw from smoker @ 165 and foil.  Let rest on the counter.  After 2 hrs. I place in fridge and slice the next day.  Enjoy!
 

waysideranch

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I foil at 165 with some beer, then take it to 205. Let it rest on the counter in the foil for 1 hour then slice. Some of the guys pull them at 195 for slicing, but I prefer to take them to 205, they are much more tender.
Ditto!!!!!!!!!!!!!!!
 

porked

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Thanks again guys, it's a smokin' right now and will pull at 205.
 

Bearcarver

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I'm late but I agree with 205˚.



Bear
 

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