It is too thick for the results i was hoping for. Perhaps if it was a much larger piece it would have gotten a bit more tender from longer smoking.
What do yall think
The taste is excellent but thinner and fattier slices would have crisped up better.
We are applying the rub for 2 large pastramis we had in the brine.
I hope my new slicing machine is here by then. If not thats what the freezer and food saver are for i guess