Newest batch of Pastrami

Discussion in 'Beef' started by macbillybob, Apr 25, 2010.

  1. Had such good luck last time with the Pastrami I made a double batch this time. Brined/Corned it for 8 days as before and smoked for 5+ hours until internal was about 155. It is resting in the fridge until tomorrow.
     
  2. rdknb

    rdknb Master of the Pit OTBS Member SMF Premier Member

    that looks very good
     
  3. douge

    douge Smoke Blower

    Looks great. I'm definitely going to have to make some pastrami soon.
     
  4. beer-b-q

    beer-b-q Smoking Guru OTBS Member

    Great Looking Pastrami...[​IMG]
     

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