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    #16
    Welcome from Pittsburgh, PA!

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      #17
      Welcome from Colorado … and yes, you’re overthinking it. It’ll be great …

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        #18
        Welcome from Wisconsin. Glad you could join us!
        I use the sous vide method you mentioned when making pastrami out of flats or points. Turns out perfect every time.

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          #19
          Welcome from Oz, you will like it here.

          I do my pastrami's using corned beef from my butcher, so I can't comment except to say that they rarely are a fail.

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            #20
            Welcome from Virginia!

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              #21
              Ha! - I want to say 'thanks for the welcome' to everybody from Texas to Oregon and Alabama to New South Wales (and The 'Peg of course). I hope to have a few pictures and will lay out the steps I follow to make this pastrami - even if it turns out crappy.
              I do have a question though regarding the sous-vide route (I plan to go that way to finish the beast and see what happens). But my question/observation is that on the coals, I would take the meat to 203-205F for the finish temp but the sous-vide instructions I've seen (jfmorris & DavidParrish) use a 195F number. I'm wondering why you wouldn't take the sous-vide to, say - 203F.
              Thanks
              /bc

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                #22
                Welcome from Minnesota.

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                  #23
                  Welcome to the pit from the bbq capital of New England, Massachusetts.

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                    #24
                    Welcome from St. Cloud, FL. Included a pic from a pastrami cook last year. Came out great and we like to use the leftovers to make a pastrami hash for breakfast.
                    Attached Files
                    Last edited by Redwng; May 19, 2021, 04:25 PM.

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                    • javaminit
                      javaminit commented
                      Editing a comment
                      Thanks for the welcome and the sandwich!
                      /bc

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