Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
Can you post up a picture? If it was from any part of the shoulder then you'l be fine.. lamb shoulders can be quite boney sometimes, cook it to 200+ and when a probe slides in with no resistance then she's done.. just the same as a pork butt
Can you post up a picture? If it was from any part of the shoulder then you'l be fine.. lamb shoulders can be quite boney sometimes, cook it to 200+ and when a probe slides in with no resistance then she's done.. just the same as a pork butt
So after reading heaps of threads on here about pastrami.. the final straw was @troutman Reuben thread
This is the first pastrami ive ever smoked so i took the cheaters way out and went and bought some corned silverside from the grocery store, rubbed with coarse pepper, garlic, crushed mustard...
This site uses cookies to help personalise content, tailor your experience and to keep you logged in if you register.
By continuing to use this site, you are consenting to our use of cookies.