I nailed the pastrami last Sunday.
Wanting to try my hand at making some pastrami I thought I'd start with a corned brisket from Hy-Vee and go from there.
Soaked, rinsed, soaked rinsed to get the salt out then packed in a pepper, juniper berry, rub for a couple of days in the fridge.
Sunday I threw in the NB with some other stuff.
Left it on the 'cooler' side and took the internal temps up to around 180 then packed it up in butcher paper and let it rest for couple of hours.
After cooling in the fridge over night and I sliced it up.
I nailed it.
New Braunfels El Dorado USA, The BEAST whole hog rotisserie, Weber Smokey Joe, The Mini Beast , Thermapen, Maverick ET732, 100 acres of Hickory and Oak hardwoods.
Magma Catalina gasser on the boat.
You can't always be young, but you can always be immature.