• 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.

Fresh pastrami today


Smoking Fanatic
OTBS Member
Joined Oct 7, 2012
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)


Latest posts

Hot Threads

Top Bottom
  AdBlock Detected

We noticed that you're using an ad-blocker, which could block some critical website features. For the best possible site experience please take a moment to disable your AdBlocker.