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  1. kicker

    My first Pastrami

    I'm really happy with the results of my first flat cut brisket Pastrami. It was injected with a brining solution and spices then dry rubbed and sat in the fridge for 4 days being massaged twice a day. On day 5 I added another layer of dry rub and smoked it with oak for 7 hours at 235 (4 hours...
    • kicker
    • Thread
    • Replies: 5
    • Forum: Beef
  2. kicker

    Hello from the new kid on the block

    I'm originally from Allentown PA, I spent a few years in Sheridan Wyoming but now live in Raleigh NC. I'm new to the smoking world (3 months).I enjoy all types of cooking and I've been making and stuffing my own fresh sausage for many years which now I will be able to expand on and start making...
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