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Pastrami's ready

rexster314

Smoking Fanatic
OTBS Member
497
118
Joined Oct 7, 2012
Cured 4 days, smoked on my Bradley till 165 deg, chilled then today sliced it up and in a vacuum canister. Not bad if I do say so.

Got another packer brisket trimmed and curing now in the refrigerator. Gonna give a little bit out to some friends for the holidays.

 

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