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    Another 1st Pastrami thread with HEAVY QUE VIEW

    I dipped a couple slices into the broth and then it definitely  added to the party :) I am going to try steaming other stuff to warm it in the slow cooker, it was super easy and it would have to turn out better than reheating in the microwave.
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    Another 1st Pastrami thread with HEAVY QUE VIEW

    The texture was great, I sliced it hot and it stayed together and was tender. THe only example I can think of is that it was firmer than a tri-tip sliced the same thicknesses.
  3. Another 1st Pastrami thread with HEAVY QUE VIEW

    Another 1st Pastrami thread with HEAVY QUE VIEW

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    Another 1st Pastrami thread with HEAVY QUE VIEW

    First off thanks to Chef Willie, dls1 and many others for the inspiration and procedures I used. Picked up 2 corned beef flats, 3.5 & 3.75 lbs. Soaked them in cold water for 30 hours, changing it several times. Rinsed and dried. Oiled with some olive oil and rubbed with: 4 T fresh...
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    BBQ Guru DigiQ DX2 SOLD

    still have it
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    Boneless Leg O' Lamb

    Looks great, I have one in my freezer, might have to make it for Easter.
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    need a decent marinade injector recommendation

    I have one of these Spitjack Magnum Meat Injector Gun and it works great. You can set how much goes in per squeeze, it loads easy and cleans easy.
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