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Name: |
Little Talisi
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Subject: |
Pastrami
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Date:
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5/16/2014 8:10:11 PM
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Have decided to do a corn beef brisket on the smooker this weekend with the end result to be some hopefully very good Pastrami. I have a basic rub recipe, any suggestions?
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Name: |
muddauber
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Subject: |
Pastrami
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Date:
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5/17/2014 12:21:28 PM
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Let it rest 12 hours after you add the rub. Then smoke for up to 6 hours at 225. Best served after fridge for a couple of days and reheated with steam. I've learned over time some meats, sausages, breads are best when allowed to rest awhile. Bit it is kinda hard to be that patient sometimes. lol
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Name: |
lakngulf
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Subject: |
Pastrami
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Date:
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5/17/2014 2:37:23 PM
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If it will help you out Lil Talisi, I will offer to keep it in my frig for couple days. Then you would not be tempted to eat it early.
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Name: |
Little Talisi
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Subject: |
Pastrami
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Date:
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5/17/2014 4:54:47 PM
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Thanks Muddauber, came off the smoker after 6.25 hours and is now resting on the kitchen counter prior to going in the fridge. LNG, Pam says that she and Sadie are the only guards needed, but if you want to drop by Monday sometime we will fix a Reuben sandwich.
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Name: |
lakngulf
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Subject: |
Pastrami
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Date:
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5/17/2014 5:08:10 PM
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I like Reubens.
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Name: |
Little Talisi
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Subject: |
Pastrami
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Date:
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5/17/2014 8:36:39 PM
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Swiss or Provolone?
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Name: |
roswellric
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Subject: |
Pastrami
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Date:
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5/21/2014 8:52:28 PM
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Provolone. Lower melting point.
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Name: |
Mack
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Subject: |
So, Talisi, Pastrami Evaluation??
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Date:
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5/30/2014 7:14:17 PM
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How did it go?
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Name: |
muddauber
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Subject: |
So, Talisi, Pastrami Evaluation??
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Date:
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5/31/2014 10:32:11 AM
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Yes. Inquiring minds and drooling tongues want to know. lol.
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