Following Jeffs article on how to do this. Using a 2.65lb point cut. Here it is 1 hour into it
vartz04 Fire Starter Original poster Jun 18, 2015 74 18 Aug 2, 2015 #1 Following Jeffs article on how to do this. Using a 2.65lb point cut. Here it is 1 hour into it image.jpg 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 image.jpg vartz04 Aug 2, 2015
vartz04 Fire Starter Original poster Thread starter Jun 18, 2015 74 18 Aug 2, 2015 #2 Sitting at a 155 IT image.jpg vartz04 Aug 2, 2015
vartz04 Fire Starter Original poster Thread starter Jun 18, 2015 74 18 Aug 2, 2015 #3 Done and cooling for slicing image.jpg vartz04 Aug 2, 2015
vartz04 Fire Starter Original poster Thread starter Jun 18, 2015 74 18 Aug 2, 2015 #4 Sliced. Delicious with some provolone and some grey poupon image.jpg vartz04 Aug 2, 2015
dirtsailor2003 Epic Pitmaster OTBS Member Oct 4, 2012 21,947 4,224 Bend Oregon Aug 2, 2015 #5 Great looking pastrami!
b-one Legendary Pitmaster OTBS Member Aug 31, 2014 8,954 1,562 Michigan Aug 2, 2015 #6 That looks great!:drool:
oldschoolbbq Legendary Pitmaster OTBS Member Jul 16, 2008 9,359 205 NW Ohio - outside Toledo Aug 2, 2015 #7 Nice looking Pastrami , and the color was great . Have fun and . . .