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  • BFlynn
    replied
    Appreciate that insight! May do that next time. I'm also thinking that I'll get a darker bark back home on the PBC.

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  • Red Man
    replied
    Yup...forget the steaming step and smoke it all the way. Treat like anything else and wrap if you’re happy with the bark, or just go unwrapped.

    Leave a comment:


  • Stuey1515
    replied
    Nice job mate, that looks juicy & tender.
    I've had a few cracks at Pastrami with varying results. I was convinced by some posts here to simplify the process and don't bother with the steaming part. 24hrs dry brine a quality corned beef with the rub of choice, then on the smoker and cook it to 203/probe tender, no wrap.
    Pics below show my last effort, the meat was like Hi-Vis orange when it came out of the fridge. Came out of the smoker with the bark all dark & firm. Everyone was making the right noises and nodding with cheeks full, sitting around the table.

    Just my two cents worth if you are chasing a firmer bark

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  • BFlynn
    replied
    Pastrami is pretty good. Love the flavor. Super tender.
    Bark is a little light and a little soft. But will definitely do again.

    Not bad for a first time. Click image for larger version

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  • BFlynn
    commented on 's reply
    I used that bc that's what's already here. But it's worked out pretty well.

  • JGo37
    replied
    I like your fuel combo - I use that flavor profile often. Everything looks grate! (see what I did there?)

    Leave a comment:


  • Jerod Broussard
    commented on 's reply
    ecowper and with an ever increasing internal cu.ft to surface area ratio......mucho heat retention without much thickness

  • ecowper
    commented on 's reply
    Jerod Broussard just imagine if there were a WSM 26!

  • Greygoose
    replied
    All looks good to me !!!!

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  • BFlynn
    replied
    Pastrami is off. Bark wasnt set at 150. Took it to 165.
    In the fridge now. Will be steamed tonight for supper. Still wish the bark was a little darker....

    Click image for larger version

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  • BFlynn
    commented on 's reply
    We're about to cut into it for lunch.

  • DavidEmpey
    replied
    BFlynn that turkey looks delicious!

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  • BFlynn
    replied
    Turkeys done - POG and Rudy's rub on the outside Click image for larger version

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  • BFlynn
    commented on 's reply
    I'd have to have more mouths to feed!

  • Jerod Broussard
    replied
    Just think what you could load up on a 26 WSM.

    Leave a comment:

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