Pastrami

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Vermin999

Executive Chef
Joined
Oct 7, 2009
Messages
2,848
Location
San Diego CA
Corned beef flat rubbed with black pepper, coriander, and granulated garlic
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On the WSM
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Done. Took 6.5 hours to reach 165* internal cooking at 240*
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Sliced. Soaked the corned beef in water for 2.5 hours the night before applying the rub but still a bit too salty for my taste. Overall it tastes good though.
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