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In Reply to: Re: Eric's Pastrami posted by PigBoy on March 14, 2014 at 14:55:37:
Not sure if I'm reading your post correctly.
From what I'm getting from your post you've cooked them to 165F internal and they have been chewy even when sliced thin.
Have you done a corned/pastrami brisket cooked to internal of 200F? If so, how were they?
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