What do you do when you have a full packer and want to wind up with pastrami?
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Brisket to Corned Beef to Pastrami
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Club Member
- Jun 2019
- 1558
- Bobcaygeon, Ontario
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My gear:
22 Weber Kettle
Napoleon PRO Charcoal Kettle Grill
Broil King Keg
Traeger Pro 34
Napoleon Prestige Pro 500
Pit Barrel Cooker
Blackstone Range Combo Griddle
Brisket to Corned Beef to Pastrami
17Use the whole brisket.47.06%8Use only the flat, do something else with the point.47.06%8Use only the point, so something else with the flat.5.88%1Tags: None
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Club Member
- May 2016
- 5615
- Huntington Beach, Ca. Surf City USA.
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Equipment
Primo Oval xl
Slow n Sear (two)
Drip n Griddle
22" Weber Kettle
26" Weber Kettle one touch
Blackstone 36†Pro Series
Sous vide machine
Kitchen Aid
Meat grinder
sausage stuffer
5 Crock Pots
Akootrimonts
Two chimneys (was 3 but rivets finally popped, down to 1)
cast iron pans,
Dutch ovens
Signals 4 probe, thermapens, chef alarms, Dots, thermapop and maverick T-732, RTC-600, pro needle and various pocket instareads.
The help and preferences
1 extra fridge and a deep chest freezer in the garage
KBB
FOGO
A 9 year old princess foster child
Patience and old patio furniture
"Baby Girl" The cat
Erik S.
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Club Member
- Jun 2016
- 2377
- Beautiful Downtown Berwyn
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Grill: Grilla Original / Weber Genesis EP-330 / OK Joe Bronco Drum
Thermometers: Thermapen / iGrill 2 / Fireboard
For Smoke: Chunks / Pellet Tube / Mo Pouch
Sous Vide: Joule / Nomiku WiFi (RIP Nomiku)
Disqus: Le Chef - (something something something) - it changes
I like point. Wife likes flat. I will use either because I don’t really need a full packer worth of pastrami at any given time.
I voted point, because the deckle makes the best pastrami. But the deckle/point makes the best everything, imho.
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Moderator
- Nov 2014
- 13686
- Land of Tonka
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John "J R"
Instagram: JRBowlsby
Smokin' Hound Que
Minnesota/ United States of America
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R&V Works FF2-R-ST 4-Gallon Fryer
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Next Major Purchase
Lone Star Grillz 24 X 48 Offset
I separate the point and flat, cure them separately. I like to desalinate for about 8 hours, apply the rub for 48-hours and then smoke it until about 202 F. I skip the steaming step altogether.
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