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The Water Cooler
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<blockquote data-quote="tRidiot" data-source="post: 3297494" data-attributes="member: 9374"><p>Those all look good.</p><p></p><p>I just realized I never posted finished pics of my pastrami the other day:</p><p></p><p><img src="https://photos.smugmug.com/Street-tacos/i-sKFct4T/0/6447c849/XL/20191124_180846-XL.jpg" alt="" class="fr-fic fr-dii fr-draggable " style="" /></p><p></p><p><img src="https://photos.smugmug.com/Street-tacos/i-z65RMRm/0/44cfd0cd/XL/20191124_181021-XL.jpg" alt="" class="fr-fic fr-dii fr-draggable " style="" /></p><p></p><p></p><p><img src="https://photos.smugmug.com/Street-tacos/i-2NG4jgf/0/3c1f3bf1/XL/20191124_181405-XL.jpg" alt="" class="fr-fic fr-dii fr-draggable " style="" /></p><p></p><p></p><p>It was good... a tiny bit saltier than I would have liked, I should have soaked it a BIT more. You learn as you go. It was great on sandwiches, a little salty by itself. Being a flat, it wasn't 'dry' just wasn't exactly juicy. It was VERY tender and flavorful.</p><p></p><p>I have the point soaking now, I'll change the water tonight, pull it out tomorrow morning and rub it and let it dry for 24h or so before I throw it on the smoker and then sous vide it. The point, being much fattier, should be just about PERFECT, I think.</p><p></p><p>I'm getting close to perfecting the pastrami, I think. Plain ol' brisket is still a bit of a tossup, but the pastrami I just about have down.</p><p></p><p>And here's some St. Louis ribs I did with the pastrami:</p><p></p><p><img src="https://photos.smugmug.com/Street-tacos/i-zRJQbKf/0/7de40bad/XL/20191124_181735-XL.jpg" alt="" class="fr-fic fr-dii fr-draggable " style="" /></p><p></p><p>Left the 'flap' or "chef's bonus" meat on the bottom, I don't think I'll do that again. I didn't even try the ribs, so I don't know how they were, but everyone seemed to love it all, so, whatever.</p></blockquote><p></p>
[QUOTE="tRidiot, post: 3297494, member: 9374"] Those all look good. I just realized I never posted finished pics of my pastrami the other day: [IMG]https://photos.smugmug.com/Street-tacos/i-sKFct4T/0/6447c849/XL/20191124_180846-XL.jpg[/IMG] [IMG]https://photos.smugmug.com/Street-tacos/i-z65RMRm/0/44cfd0cd/XL/20191124_181021-XL.jpg[/IMG] [IMG]https://photos.smugmug.com/Street-tacos/i-2NG4jgf/0/3c1f3bf1/XL/20191124_181405-XL.jpg[/IMG] It was good... a tiny bit saltier than I would have liked, I should have soaked it a BIT more. You learn as you go. It was great on sandwiches, a little salty by itself. Being a flat, it wasn't 'dry' just wasn't exactly juicy. It was VERY tender and flavorful. I have the point soaking now, I'll change the water tonight, pull it out tomorrow morning and rub it and let it dry for 24h or so before I throw it on the smoker and then sous vide it. The point, being much fattier, should be just about PERFECT, I think. I'm getting close to perfecting the pastrami, I think. Plain ol' brisket is still a bit of a tossup, but the pastrami I just about have down. And here's some St. Louis ribs I did with the pastrami: [IMG]https://photos.smugmug.com/Street-tacos/i-zRJQbKf/0/7de40bad/XL/20191124_181735-XL.jpg[/IMG] Left the 'flap' or "chef's bonus" meat on the bottom, I don't think I'll do that again. I didn't even try the ribs, so I don't know how they were, but everyone seemed to love it all, so, whatever. [/QUOTE]
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