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PBC pastrami

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    PBC pastrami

    My first pastrami in PBC with cherry smoke wood. Absolutely delicious!
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    #2
    PBC, PBC, PBC! Cherry is my favorite!

    Comment


      #3
      That looks super!

      Comment


        #4
        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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          #5
          I did use Meathead’s recipe for both the corned beef brisket and the pastrami. PBC stayed hot for twelve hours with Weber briquettes. I can’t stop nibbling on it!

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            #6
            looks great, pastrami on the PBC cant be beaten. one of my favorites.

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              #7
              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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              #8
              Boy, does that look delicious! I’ve got to try it.

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                #9
                Pastrami looks wonderful and I know you had loads of doing it!

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                  #10
                  I’m ready for a sandwich

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