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Pastrami

I brined my Nebraska beef brisket for about a week and a half. I then smoked it in the Pit Barrel Cooker for several hours. I finished it with the Texas crutch method: wrapped in foil and added liquid in the oven for several hours. Delicious, flavorful, tender. Perfect on a Reuben sandwich. I am grateful for the chance to both make and eat such delicious food.

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