My first pastrami in PBC with cherry smoke wood. Absolutely delicious!
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PBC pastrami
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You have just made one of the best of all of Meathead's recipes. You'll never be able to get enough "Close to Katz'"* pastrami from now on, it's that good.
Kathryn
*I'm assuming that's the recipe you used. If not, give it a try--its amazing.
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Great job! Love pastrami on my PBC and can’t get enough. So far I’ve made regular pastrami, cheater pastrami (using pre-cured corned beef), turkey pastrami, and porkstrami using pork butt.
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fzxdoc - porkstrami was much better than turkey pastrami - pork butt will always beat turkey breast. It was closer in fattiness to a regular pastrami. I believe I posted a few pics here and will try to find the link. Definitely making it again. Pork butt is much easier and much much cheaper to find up here than brisket. I also think it’s a little more foolproof than beef. Only downside is the much longer cure due to the thickness. I think I went 12 days
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fzxdoc - Here it the post with a few pics of the porkstrami
https://pitmaster.amazingribs.com/fo...792#post842792
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Club Member
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Cookshack Smokette 008 (2005)
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