Fresh pastrami today

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Smoking Fanatic
Original poster
OTBS Member
Oct 7, 2012
Texas Gulf Coast
Started out with a packer brisket, trimmed down and cured 4 days, smoked with hickory pucks in the Bradley for a little over 4 hours, cooked to 155 deg. This has already been put up in vac bags to rest in the fridge for a while before slicing up. (on my Christmas present) is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

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