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Unread 03-23-2013, 11:33 PM   #1
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Join Date: 02-07-12
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Default 4 hour Pastrami.

3.5lb Corned point cut from last week's sale, rubbed with cracked pepper and cracked coriander. Plus a little Kosher salt, which, besides the 18 hour soak, was too much.

Smoked at 300˚ over Kingsford and cherry chunks.



Moist and very tender.

Best part is it was done in just a hair over 4 hours. Pulled it at 192˚. No foiling either.
Mdboatbum is offline   Reply With Quote

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