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Old 07-18-2011, 05:32 PM   #11
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Details please, when you're done, BT. I might give this a try. I have a cryovac corned beef in the freezer.
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Old 07-18-2011, 10:26 PM   #12
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sure thing, andy.

unfortunately, my method's gonna vary from pac's in that just as i was about to put the meat into the smoker, the gas ran out. i should have checked the gauge first.

so, it was soaked for almost 3 hours with 3 changes of water, rubbed with the ground up spice packet plus a little extra pickling spice, then wrapped in plastic and put back in the fridge.

tomorrow afternoon when i wake up, i'll fill the lp tank and start the smoking. pics and description tomorrow night.
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Old 07-19-2011, 06:07 AM   #13
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That's probably just as well, Bucky, because I think you're going to need more than five hours if you are taking it the whole way in the smoker.
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Old 07-19-2011, 08:33 PM   #14
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Okay--I want a smoker. I have an engineer <g> who can fabricate just about anything you can think of--he's doing some sort of prototype for treating cancer patients right now--he can work with any metal you'd like...if you can describe it, he can make it. I haven't searched on the web--but wanted to know, if you could have your "dream" smoker custom made, what would the specs be? I want to smoke a 20# turkey, ribs, etc.
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Old 07-20-2011, 12:21 AM   #15
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so, i unwrapped the rubbed corned beef and popped it in the gas smoker at 220, with the smoke just starting up:





smoked it for 6 hours at 220:




then raised the temp to 240 for 2 more hours. so, after a total of 8 hours, i took it out when the meat reached 160.





it's in the fridge chilling for the night. pics of is sliced tomorrow.

i have to say, i amazed that the whole fat cap all but dissappeared!
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Old 07-20-2011, 12:24 AM   #16
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Aw, Mongo want some!
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Old 07-20-2011, 06:30 AM   #17
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Looking good. Yours did have quite a bit more fat on it that the ones I have boughten. I'm curious how it compares.
And from what I have read, the sliced pastrami is good for a week in the fridge.
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Old 07-21-2011, 12:44 AM   #18
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it won't last a week.

it was fantastic! best pastrami i've ever had in my life, even beating the carnegie deli, and katz's.

it was really juicy and tender, and if you sliced off the fat cap, very lean. it was so tender you could cut it with a fork, but it wasn't falling apart.



and here was dinner tonight. pastrami, mashed spuds, and fresh rye from the polish bakery. (and a salad of peppers, snow peas, and tomatoes from the garden too, not pictured). this was my plate, so i cut thicker slices for myself that still were fork-cutable.





thanks very much for your help, pac. it was a great success. i will definitely be doing this one again.
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Old 07-21-2011, 06:33 AM   #19
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Nice.
I bought a little slicer after making my first one.
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Old 07-21-2011, 11:25 AM   #20
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Excellent!
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