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Old 01-28-2006, 12:55 PM   #1
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Pastrami Cook w/Pictures

Began curing an 8.9# brisket flat last Tuesday using the cure from the TVWB site. Rinsed and soaked the flat this morning and cut a notch indicating the grain of the meat. Notice the redness of the meat indicating the cure went through the whole flat.

I placed the finishing rub on the flat, lit the WSM, using 3 1/2 chunks of Pecan wood. Maintaining 225º-235º temp and going to 165º internally. The finish rub consisted of and is a blend of the TVWB and Randy Q's finishing rub:

3 T freshly ground black pepper
1 T ground coriander
1 T granulated garlic
1 T onion powder
2 t Canadian/Montreal Steak seasoning
1 t thyme, dried
1 t paprika

Here are some pictures, I will post the finish pictures to the same album later today.


http://community.webshots.com/album/546832507jXNhds
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Old 01-28-2006, 01:01 PM   #2
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Bruce that looks incredible already!!! Can't wait for the finished pics!!!!
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Old 01-28-2006, 01:18 PM   #3
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Looks great Bruce! I like the idea of cutting the notch for the run of the grain.
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Old 01-28-2006, 01:48 PM   #4
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Man Bruce, you've gone crazy with all the cooking you've been doing lately. =D>
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Old 01-28-2006, 01:53 PM   #5
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I've noticed that also.....that Bruce has gone crazy.


Thanks for the set up, Finney.
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Old 01-28-2006, 01:59 PM   #6
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Quote:
Originally Posted by Captain Morgan
I've noticed that also.....that Bruce has gone crazy.


Thanks for the set up, Finney.
It's just like I tell Minion when he calls me for BBQ advice.... "I'm just here to help". 8-[
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Old 01-28-2006, 02:04 PM   #7
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Quote:
Originally Posted by Finney
Quote:
Originally Posted by Captain Morgan
I've noticed that also.....that Bruce has gone crazy.


Thanks for the set up, Finney.
It's just like I tell Minion when he calls me for BBQ advice.... "I'm just here to help". 8-[
What would we do without you? 8-[
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Old 01-28-2006, 02:05 PM   #8
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Quote:
Originally Posted by Captain Morgan
I've noticed that also.....that Bruce has gone crazy.


Thanks for the set up, Finney.
I'm hoping someday to get a try out for the BBQ-4-U cooking team. Practice makes perfect.
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Old 01-28-2006, 02:33 PM   #9
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Nonesense, Bruce yer not crazy, That is one good lookin Pastami. A crazy man couldn't do that! A maniac maybe! :biggrin:
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Old 01-28-2006, 02:47 PM   #10
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Old 01-28-2006, 05:57 PM   #11
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The Virtual Weber Bullet, it's a web site dedicated to the Weber Smokey Mountain smoker.

www.virtualweberbullet.com
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Old 01-28-2006, 06:05 PM   #12
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Quote:
Originally Posted by Bruce B
The Virtual Weber Bullet, it's a web site dedicated to the Weber Smokey Mountain smoker.

www.virtualweberbullet.com
They have the coolest little smiley on that site.... I think it's ...

The guy that made that is a frickin genius.
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Old 01-28-2006, 06:45 PM   #13
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[quote=Bruce B]
Quote:
Originally Posted by "Captain Morgan":21qwsxmv
I've noticed that also.....that Bruce has gone crazy.


Thanks for the set up, Finney.
I'm hoping someday to get a try out for the BBQ-4-U cooking team. Practice makes perfect. [/quote:21qwsxmv]
Come down and join us at SOTB. If we let Larry cook with us, we'll let anybody. #-o
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Old 01-28-2006, 07:32 PM   #14
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You guys promise there will be no Bunghie chords around? :faint: uch: uch: uch: uch: uch: :lmao: :lmao:
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Old 01-28-2006, 08:42 PM   #15
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Final sliced pics of the pastrami are up. Click link above. It tastes great with a good peppery bite to it.
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Old 01-28-2006, 08:46 PM   #16
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Mmmmmm...Let's Eat !! =P~
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Old 01-28-2006, 08:47 PM   #17
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Oh man...that looks great Bruce! I'll have one on rye!!
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Old 01-28-2006, 08:50 PM   #18
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I'm going to Bruces house. =D>
Man that look great.
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Old 01-28-2006, 09:34 PM   #19
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Quote:
Originally Posted by Greg Rempe
Oh man...that looks great Bruce! I'll have one on rye!!
Only white bread for you.
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Old 01-28-2006, 09:43 PM   #20
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[quote=Bruce B]
Quote:
Originally Posted by "Greg Rempe":30j2bvuq
Oh man...that looks great Bruce! I'll have one on rye!!
Only white bread for you.[/quote:30j2bvuq]
LOL! I couldn't bring myself to say that for fear of being deleted!! :lmao:
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