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Unread 02-24-2013, 10:44 AM   #2
JChris_FL
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Join Date: 02-20-13
Location: Clermont, FL
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Q-Junkie, I have never made a Pastrami, but just did a quick search/read on the interwebs .
Check out this link: http://bbq.about.com/cs/barbecuetips/a/aa022302a.htm

They recommend separating the point from the flat. But do also recommend leaving 1/4" fat layer too. Anyway it's a good reference read, with links to both a brining and Pastrami rub recipes. I hope you find it useful.

Chris

Last edited by JChris_FL; 02-24-2013 at 10:45 AM.. Reason: Clarification
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