Fresh pastrami today

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rexster314

Smoking Fanatic
Original poster
OTBS Member
Oct 7, 2012
924
690
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)

 
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