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Pastrami updated w/q-view

davidhef88

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Made my first pastrami from some brisket. Turned out great. This was made with a pice of prime brisket I took off of a whole packer. It was cured in pops cure for 10 days and slow and low smoked for about 18 hours. Goes great with my homemade sauerkraut.
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mike243

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Looks great, I picked up a corned beef and just put it in some water to get rid of some of the salt, need to find recipe for what seasonings I need now. its a pretty small piece that I am going to experiment with.
 

Jabiru

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Some nice pastrami there, nice work, it’s a great flavour. When hot we have with sauerkraut, delicious.
 

SmokinAl

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It sure looks good!
Nice work!
Al
 

pa42phigh

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Looks great, I picked up a corned beef and just put it in some water to get rid of some of the salt, need to find recipe for what seasonings I need now. its a pretty small piece that I am going to experiment with.
⦁ 4 tbsp coarse ground black pepper
⦁ 1 tsp garlic powder
⦁ 1 tsp onion powder
⦁ 1 tsp ground coriander
⦁ 1 tsp paprika
⦁ 1 tsp ground mustard seed
 

mike243

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What temp did you take it too?, just throwed it on the smoker, going to put the inkbird to it with a alarm to wake me up lol
 

SmokinEdge

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Nice pastrami. See, that wasn’t so hard.
great job. Pops brine is very versatile. Works every time.
 

davidhef88

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What temp did you take it too?, just throwed it on the smoker, going to put the inkbird to it with a alarm to wake me up lol
I brought it up to 165*f then let it cool on the counter for an hour and tossed it in the fridge. I ended up wrapping it in foil at 138*f. It was stalled there for three hours and had already had enough smoke on it.
 

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