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Corned beef/pastrami


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So salted/brined the flat brisket for 5 days , rinsed for a couple of hours i them applied home made pastrami rub , placed on the offset at 225 -> 275°F used cask whiskey barrel for the smoke and brought the temps slowly over 5 hours up to 204°f  then wrapped in 2 towels and dropped it into my yeti cooler To slowly cool. 

I collected the drippings for the gravy 

Roasted a sriracha cabbage , cored the cabbage and filled it with half a stick of butter, sriracha a couple of dabs of Worcestershire sauce the place the core on and wrap in foil.

Par boiled the spuds while waiting for the beef to cool placed a tray of oil and got the oil up to smoking hot , dump in the spuds and cover them with the hot oil and shut the lid and leave alone for 50mins.










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