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Recent content by natej
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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...