Pastrami?

bbqking

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Phoenix,Az
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EX6, 3, 22” kettles, 18” kettle and a e310 gasser
First attempt at creating some pastrami. Bought a couple packages of corned beef brisket. Got it on the SF after soaking overnight in water. Fingers crossed. Going to wrap it at 150, then crank up the heat to get her to 200. I initially set it at 225, 4 hours later it’s only at 123, so I just put her up to 300. Want for dinner tonight.
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Wrapped at 140, set at 375. It’s at 190, getting ready to take off....
 
Well holy cow! It’s really salty still, but on a sandwich it’s incredibrew! Berry berry, good.
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I did one that looked AMAZING, but way way too salty to enjoy.
 
There was one little spot the didn’t get submerged in the water. That was hard and salty enough to make Lots wife look good. The rest was really good. Did grilled onions and mushrooms. Did some shredded cheese too. Was super good. It was a little firm. I tried to slice it really thin.
 

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