macbillybob
Meat Mopper
Had such good luck last time with the Pastrami I made a double batch this time. Brined/Corned it for 8 days as before and smoked for 5+ hours until internal was about 155. It is resting in the fridge until tomorrow.
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Newest batch of Pastrami
- Thread starter macbillybob
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that looks very good
Looks great. I'm definitely going to have to make some pastrami soon.
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