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Another Weekend, Another Round of Corned Beef Brisket - Page 2

post #21 of 29
If you're not really a fan of pastrami you will be after you put the love into smoking your own.
Got my Mother hooked on the stuff since I have started making them.
post #22 of 29
Every time you post these, my heart starts beating faster.
post #23 of 29
You won't really know how good it can be until you smoke yourself.

Had lunch at TwoJays a Fla based deli today. Ordered the pastrami and quickly found it was no where as good as what I last made at home. My daughter stroked my ego by proclaiming "dad the pastrami you make is so much better". Ahhhh the good child
post #24 of 29
I missed this one earlier and am sorry I did. Those look great Dude! points.gif
post #25 of 29
Hello Mr. Dude,

I stumbled on your thread and just wanted to say that its a great tutorial for a Pastrami newbie like OPD. points.gif
post #26 of 29
That does look quite awesome! Nice job! Hope your poor mom heals up quick too! PDT_Armataz_01_34.gifPDT_Armataz_01_34.gif
post #27 of 29
Wow - another great post, and some great smoke dude! Well done!! I, as well, hope your mom is better very soon! Thanks for the post, the story and the pics!!

points.gif

Best,
Trout
post #28 of 29
Thread Starter 
Thank you to everyone who posted notes and points. Sorry, I haven't been on too much lately.

Update on mom. Doing much better. Shoulder doesn't seem to be an issue, doing physical therapy for her knee. So all is well. Thanks for the thoughts for her too.

I was just over there today over my lunch. She needed help getting her ipod set up. An ipod! Good lord, my mom with an ipod. Now my phone will ring about 10 times a day with "how do I...."

LOL.
post #29 of 29
Sounds just like my mom, but thank god she doesn't have an ipod. She just asks all kinds of questions!!!! lol Gotta love those mom's.....PDT_Armataz_01_34.gif

Great qview, I'm gettin ready to do the Dudestrammie. Hmmm, that sounds kinda catchy.....perhaps a new name startin here...PDT_Armataz_01_12.gif

Did you trim off that 1/4 in. fat cap or leave it on???
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