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Old 09-12-2006, 11:15 AM   #1
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Pastrami Project

After 5 days of soaking in a delicious smelling brine it’s time to introduce mr. brisket to mr.smoke….and make it into pastrami…I left the brisket out at room temp for about an hour to help with the drying process, I then placed it on the preheated smoker at 150*F and let it stay there for an hour…..after the surface was dry I added some cherry wood and bumped the temp up to 200* I will soon take the temp up to 250* I will be posting the sliced pics in the am....

Just out of the brine


On the smoker along with some bacon wrapped hotdogs (lunch)..and some fatties (tomarrows breakfast)

Close up of the Brisket

After 2 hours of smoke


Close up of the pastrami the internal temp was 140*F at this time

The fatty is done
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Old 09-12-2006, 11:30 AM   #2
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good lookin grub as always.....can't wait to see that pastrammy!
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Old 09-12-2006, 11:59 AM   #3
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please stop.
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Old 09-12-2006, 12:17 PM   #4
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Pics of a completed Reuben please.

Looks good!
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Old 09-12-2006, 12:52 PM   #5
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Old 09-12-2006, 02:06 PM   #6
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We are at the 165* stall pics of the sliced brisket in the am...
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Save the gas for the criminals Q with wood...

I get more sauced then my Ribs

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Swine so fine it's Criminal

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Old 09-12-2006, 02:37 PM   #7
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You going to make us wait all night for pic's?
Come on bud
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Old 09-12-2006, 02:44 PM   #8
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Quote:
Originally Posted by Chuckwagoncook
John,

Do you drowl at the sound of the bell or this food porn?
The porn. Did you see that beauty? I'm not kidding, it made my mouth water.

--John
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Old 09-12-2006, 02:58 PM   #9
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Quote:
Originally Posted by Puff
You going to make us wait all night for pic's?
Come on bud
Sorry Puff it ain't done yet and someone needs to get to bed at some point:tired ...besides it needs to rest for a while and then I'm going to toss it on that meat slicer I got and try to get the slices real thin..... [smilie=a_goodjobson.gif] Unless it gets done soon cuz it smells sooooooooo goooooooooooooooooood
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I get more sauced then my Ribs

My Bark is as good as my Bite!

Swine so fine it's Criminal

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Old 09-12-2006, 03:53 PM   #10
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Nice dog!
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Old 09-12-2006, 06:25 PM   #11
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Very Nice.
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Old 09-12-2006, 07:02 PM   #12
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Wittdog,

I too am looking forward to the pictures of the pastrami.
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Old 09-12-2006, 11:23 PM   #13
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Well, boys, sorry this is coming so late-- here are pics of the done pastrami. I cut it on the slicer into thin slices and piled them into a pan for the fridge (notice I sliced first, then refrigerated LOL)









My turn to sleep--I guess dave will get some nice fresh rye from the bakery on his way home tomorrow and we will have some reubans for lunch!

Miss the site now that I am back at work; it is blocked at work--go figure--although that is probably a good thing. I can't imagine trying to explain the obsession with food porn!!!!!
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Old 09-13-2006, 04:39 AM   #14
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Boy O' boy, that sure looks good. Where's the rye bread? I'm ready for a sandwich.
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Old 09-13-2006, 06:28 AM   #15
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Rueben sandwich needed asap! Looks grrrreat!
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Old 09-13-2006, 07:21 AM   #16
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That is just cruel at this time of the morning. Makes me want to trash the cherrie o's and go to the deli. Nice job!
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Old 09-13-2006, 08:58 AM   #17
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Oh, man, my mouth's watering again!

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Old 09-13-2006, 09:03 AM   #18
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that pastrammy came out nice! I'm not one for reuben sandwiches but enjoy yours!!
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Old 09-13-2006, 09:03 AM   #19
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good looking as always....looks like I need to make a trip to west seneca !!
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Old 09-13-2006, 09:23 AM   #20
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Hey, where is the recipie for the brine? Come on man, share!!!!!!!!!!
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