Pastrami on the way - BBQ Central

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Old 02-27-2009, 07:53 AM   #1
Rag
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Pastrami on the way

I have a brisket packer (small one that is not real thick) that was injected with brine and submerged for the last 7 days.
Dave....when should I pull it for smoking?
The one last year was pulled too soon and didn't turn out very nice. Don't want to screw up this time.
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Old 02-27-2009, 08:29 AM   #2
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If you injected the amount that you were supposed to...and made the brine correctly...a week is good...what I've been doing is brining them for a week..then vac packing them with some fresh pickling spices and a little brine for a few more days...
I would go somewhere between 7-10 days
Take some pics
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Old 02-28-2009, 11:35 AM   #3
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I rolled it over today. Think I'll just leave it in the brine for 10 days.
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Old 02-28-2009, 05:30 PM   #4
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As long as ya keep it cool and safe, to me, the longer the better and a done finished product.
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Old 02-28-2009, 05:30 PM   #5
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As long as ya keep it cool and safe, to me, the longer the better and a done finished product.
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