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PBC Waygu chuckie and pastrami

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  • BFlynn
    replied
    Steamed the pastrami today. Came out ok.
    Bark is still soft from steaming. Might have to start finishing under the broiler or something to get the bark set.
    Pretty tasty though




    Steamed:


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    ​​​​​​Last pic is right off the PBC.
    Last edited by BFlynn; October 2, 2020, 12:06 PM.

    Leave a comment:


  • BFlynn
    commented on 's reply
    I was surprised to find it..... And it was on sale. Couldn't pass it up

  • Michael_in_TX
    replied
    That is the most marbled chuck roast I have ever seen!

    Leave a comment:


  • BFlynn
    replied
    Not steaming the pastrami til tomorrow.

    This Waygu chuckie may be the best thing I've ever smoked

    Click image for larger version

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  • fzxdoc
    commented on 's reply
    I prefer store-bought corned beef for pastrami. It's quicker and much more idiot-proof, which is a plus for me.

    Kathryn

  • BFlynn
    replied
    Chuckie just hit 170. Already super tender. I guess Waygu is a lot different than select.

    Probably give it another 10 degrees and then wrap in paper and cambro

    Pastrami has a ways to go

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  • BFlynn
    replied
    2 hrs in
    Attached Files

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  • Spinaker
    replied
    Keep us updated! This is gonna be incredible.

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  • BFlynn
    replied
    Got delayed in getting this going.
    Extra time to dry brine and let the rub stick isn't a bad thing

    Both went on about an hour ago. PBC is rocking at 250

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  • bbqLuv
    replied
    looks good

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  • Schwyy
    commented on 's reply
    there's only one way to find out!

  • BFlynn
    commented on 's reply
    It's a brisket flat corned beef for the pastrami.

    Last one I did, I cured myself and it was great. This one is store bought..... So we'll see.

  • Schwyy
    replied
    what cut are you doing the pastrami,?

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  • BFlynn
    started a topic PBC Waygu chuckie and pastrami

    PBC Waygu chuckie and pastrami

    Grocery had Waygu chuckies on sale for $5/lb. Couldn't pass it up.
    Tomorrow, this baby goes on the PBC with a pastrami. It's dry brining now.
    Going to use a double layer of BBBR and Oakridge Santa Maria.

    Click image for larger version

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