Pulled Chuck and a Pastrami

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sandyut

Smoking Guru
Original poster
OTBS Member
SMF Premier Member
Feb 18, 2015
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Colorado
as promised the cook is tomorrow, but here are the prepped meats;
first - the corned beef that was soaked overnight to remove salt, then rubbed with a pastrami rub i made from a few recipes. 3.5lb ish
second is the chuck rubbed in Holy Cow. 4.0 lb

Planning to fire it up when ever i get up and cook till done. Probably run them at 180 (high smoke) for a while then crank it to 250. picked up some Guinness for the braising of the pulled chuck.

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Hell yeah cant wait to see the finished products! Let me know how you like that Holy Cow I have been contemplating buying some.
 
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