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<p>The video speaks for itself: We took 120 pounds of forequarter beef, soaked it in 45 gallons of brine for 10 days, doused it in spice rub and liquid smoke, cooked it sous vide for 14 hours, and then seared it at [f 1500] with our very own wall of fire. The result? One big-ass slab of tender, melt-in-your-mouth pastrami. Why? Why not?</p>