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The Water Cooler
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<blockquote data-quote="tRidiot" data-source="post: 3119381" data-attributes="member: 9374"><p>I made pastrami today. Sorry, no pics, unless you wanna see some of my fat face kicked back in the recliner like a big ol' tick. <img src="/images/smilies/biggrin.png" class="smilie" loading="lazy" alt=":D" title="Big Grin :D" data-shortname=":D" /> I think The Wife has a few pics on the phone, I might get them put up sometime. It came out fantabulous, though - store bought corned beef (2 points totaling about 8½ pounds or so), desalinated for about 8 hours, cold smoked for about 2 or 3 hours, then 24 hours in the sous vide at 150°F, then rubbed with my own thrown-together special rub and smoked at 225°F for about 3 hours. Plenty of smoke on the pellet smoker with a couple of pellet tubes going at the same time. Delicious, juicy, tender, not too peppery, very smoky and flavorful.</p><p></p><p>Awesome.</p></blockquote><p></p>
[QUOTE="tRidiot, post: 3119381, member: 9374"] I made pastrami today. Sorry, no pics, unless you wanna see some of my fat face kicked back in the recliner like a big ol' tick. :D I think The Wife has a few pics on the phone, I might get them put up sometime. It came out fantabulous, though - store bought corned beef (2 points totaling about 8½ pounds or so), desalinated for about 8 hours, cold smoked for about 2 or 3 hours, then 24 hours in the sous vide at 150°F, then rubbed with my own thrown-together special rub and smoked at 225°F for about 3 hours. Plenty of smoke on the pellet smoker with a couple of pellet tubes going at the same time. Delicious, juicy, tender, not too peppery, very smoky and flavorful. Awesome. [/QUOTE]
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