Reply to "It's All Pag's Fault - Mike's Pastrami"

dlsMember

Looks great Mike. It's a good season for pastrami.

I'm currently doing the same with 2 corned 6.5 lb. briskets with pastrami spices under weights (3 foiled bricks) to be smoked on Saturday. When finished, they'll be refrigerated overnight with the weights then steamed on Sunday. I'll repeat the process on Monday to make "Rachel's" for an NCAA Finals party.

3/29/124:31 PM

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