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Recent content by wboggs
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Well the point of my post (no pun intended) is that I have 2 briskets that are shaped almost as if there isn't a point. Hence the question can I make if from a whole brisket with a point barely thicker than a flat?
Believe it or not I live in Texas where everything's bigger except 2 car garages...
SO any comments on my question or just that I made a mistake on the meat I was trying to make?
Because the brisket is so flat, can I make pastrami from the whole thing?
Sorry guys, I'm just trying to get some input and have corrected my mistake. Please don't hold that against my answer.
BIG EMBARRASSING MISTAKE GUYS, KI MEANT PASTRAMI. I changed the title of the thread.
I bought 2 briskets that are supposed to be full packers but as I look at them, there's hardly a point. I'd love to make pastrami but in Texas, at my restaurant supply, you can't buy just the flats. So question...
I'm responsible to provide the meat for a Bible study lunch of about 15 to 18 people. I'd love to smoke something but the time of the event sort of forbids it. I saw a great idea for meatloaf where someone took a bunt cake pan, lined it, inside to outside with bacon then filled it with the...
I've been at this for a long time smoking in any season (that's more impressive when I lived in Pittsburgh) Below zero and I'm out there with my computer set up and with my smoker being insulated with gaskets on all doors, less that 10# of lump got me just shy of 24 hours.