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Old 04-01-2013, 12:22 PM   #9
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Join Date: 12-18-10
Location: Pleasanton, Ca

Originally Posted by Moose View Post

Here's a link to one of my Pastrami cooks you might find helpful:
Thanks Moose but I have cooked a bunch of pastrami. This is a question of incorporating cold smoke into the pastrami prior to cooking. I've never done that before but will on Wednesday .....
Large BGE, Cold smokehouse, Kamado Joe Jr, [B]Santa Maria pit, Backwoods Chubby,
26.75" Weber custom performer, Blackstone 36" griddle, WGA
MAK One Star, Smokey Joe, Jumbo Joe Gold, Custom wooden handles for BBQ's made by Marty Leach (oh, that's me)
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