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Discussion in 'Beef' started by vartz04, Aug 2, 2015.
Following Jeffs article on how to do this. Using a 2.65lb point cut. Here it is 1 hour into it
Sitting at a 155 IT
Done and cooling for slicing
Sliced. Delicious with some provolone and some grey poupon
Great looking pastrami!
That looks great!:drool:
Nice looking Pastrami , and the color was great .
Have fun and . . .