Went to Wally World and bought a 12.23 pounder this morning.
The fat's over a half inch thick.
Unwrapped and on the block.
Time to do some trimming. Left about an 1/8 to a 1/4 inch layer of fat on her.
Flipped her over. Not much fat on this side.
Trimmed a little of the hard fat off and some between the point and flat. It was pretty thick in there. Think I took about 3 lbs. of fat total off it.
Cut it in half (sorta). Going to save the right half for pastrami. Smoking the ugly half tomorrow. That would be part point and part flat I guess. Is that right?
Cross section of future pastrami.
Here's the rub.
Here's the rubbed. You can't see it but the fat was criss-crossed with my sharp knife.
Going to the fridge for a good nights rest.
And to the freezer goes future pastrami until I feel like making it.
Thanks for watching.
Tune in tomorrow for Day 2.