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Old 03-07-2009, 04:54 AM   #11
Knows what a fatty is.
Join Date: 05-12-08
Location: Overland Park, KS

First ever attempt at pastrami using the technique from Thirdeye's site.

Started soaking a 4 pounder on Wednesday changing the water every 12 hours. Friday night, put on the seasonings and wrapped with plastic. Waiting for the sun to come up to fire up the cooker. Will know later today if we hit pay dirt!


American BBQ Systems model All Star, CS-570 & TG-300 pellet grills, Broilmaster P3, and lastly, Superfast Red Thermapen
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