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Old 08-19-2011, 08:02 AM   #4
is One Chatty Farker
Join Date: 11-10-08
Location: Maine

I don’t know if this is right or wrong, but this is how I do it with great results.

Toss on the smoker at 225 until 150 ish internal. At this point it will still be tough as nails and the skin will still be impossible to remove. Toss in pressure cooker for 30 mins and remove from burner, let cooker come to rest. Skin should slide right off and should be tender for sammiches.

Good eats with Pics because it did happen! Tongue and Beef heart pastrami:

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