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Off-Topic Discussion
Off-Topic Discussion
Smokers (BBQ - not grilling)
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<blockquote data-quote="Knifemaker" data-source="post: 1464351" data-attributes="member: 1075"><p>That Pastrami looks real good Fred. What temp did you cook it at?</p><p> </p><p> Well, had a hankering for some baby backs so bought two racks and put them in my pellet smoker about a half hour ago. </p><p> Normally I dry brine them overnight just using kosher salt, and then add a saltless rub about an hour before I smoke them.</p><p> This time I used a commercial rub, which contains salt (and the usual rub ingredients) and wrapped them up for an overnight stay in the fridge. </p><p> I then used my saltless rub on them before putting them in the smoker. </p><p> Will see what the difference is in about 4 hours. Photos to follow <img class="smilie smilie--emoji" loading="lazy" alt="👍" title="Thumbs up :thumbsup:" src="https://cdn.jsdelivr.net/joypixels/assets/8.0/png/unicode/64/1f44d.png" data-shortname=":thumbsup:" /></p></blockquote><p></p>
[QUOTE="Knifemaker, post: 1464351, member: 1075"] That Pastrami looks real good Fred. What temp did you cook it at? Well, had a hankering for some baby backs so bought two racks and put them in my pellet smoker about a half hour ago. Normally I dry brine them overnight just using kosher salt, and then add a saltless rub about an hour before I smoke them. This time I used a commercial rub, which contains salt (and the usual rub ingredients) and wrapped them up for an overnight stay in the fridge. I then used my saltless rub on them before putting them in the smoker. Will see what the difference is in about 4 hours. Photos to follow 👍 [/QUOTE]
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Off-Topic Discussion
Off-Topic Discussion
Smokers (BBQ - not grilling)
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