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Recent content by josh39501
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Thanks for the quick reply... I figured the brine would make the biggest difference but most of the NY style seem to have a nice bark that I thought was the rub but maybe it was just that delicious smoke bark lol... Thanks again bud.
This is my first smoking project of the year.
I've been tossing around the idea of making a Pastrami and just started the surprisingly "fun" process today.
I've been smoking for the last 4 years or so(chicken, turkey, pork butt, ribs, etc.) but haven't been excited to smoke in a year or more...