Newest batch of Pastrami

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macbillybob

Meat Mopper
Original poster
Jan 31, 2010
166
10
San Antonio Texas
Had such good luck last time with the Pastrami I made a double batch this time. Brined/Corned it for 8 days as before and smoked for 5+ hours until internal was about 155. It is resting in the fridge until tomorrow.
 
Looks great. I'm definitely going to have to make some pastrami soon.
 
Great Looking Pastrami...
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