SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Beef › 2nd attempt at pastrami
New Posts  All Forums:Forum Nav:

2nd attempt at pastrami

post #1 of 5
Thread Starter 
ok heres the 2nd try a little better than the first as it did not last long
rubbed with dijon cbp & coriander.





about 220° to 230° with hickory.



pulled at 180° and in fridge overnight then sliced made a good sammy

post #2 of 5
points.gifpoints.gifpoints.gifpoints.gifpoints.gifpoints.gif

Nice work on the cornbeef to pastrami conversion
post #3 of 5
Looks good to me! Good Job! PDT_Armataz_01_37.gif
post #4 of 5
Looks great Terry!---->>points.gif

Looks a lot like Buckboard Bacon.

Bearcarver
post #5 of 5
Thread Starter 
oh yea Beef Buckboard Bacon kinda what I thought
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Beef
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Beef › 2nd attempt at pastrami