Last Pastrami.......of 2011
- Thread starter SirPorkaLot
- Start date
bluetang
somebody shut me the fark up.
Flippin fine dang pastrami:thumb:
martyleach
Quintessential Chatty Farker
Well, it looks great. How was it?
cameraman
Babbling Farker
Kudos to you Sir!
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What pit temp and final internal temp?
WineMaster
Babbling Farker
Very cool - Great job
SirPorkaLot
somebody shut me the fark up.
Fantastic Marty.
I got rid of 10 lbs of it and still have a fridge full, come on by. :becky:
boogiesnap
Babbling Farker
sure is! :thumb:
SirPorkaLot
somebody shut me the fark up.
225 pit temp, pulled at 175 IT (about 6 hours). Foiled and immediately into fridge to rest overnight.
Sliced cold
Phubar
somebody shut me the fark up.
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Dang!:shock:
landarc
somebody shut me the fark up.
That is one nice slicer for free. I want to rent a room at your place, well, no, I just want the slicer and someone to cook pastrami for me.
bigabyte
somebody shut me the fark up.
Fan-Farking-Tastic!
Sammy_Shuford
is Blowin Smoke!
Fine chow, just plain fine!
ALLENY
Full Fledged Farker
Looks amazing!!!
Crazy Harry
is One Chatty Farker
drooooool
RevZiLLa
is One Chatty Farker
WOW! And that professional slicer makes a big difference too
SirPorkaLot
somebody shut me the fark up.
It made a HUGE difference on that quantity of meat for sure.
Bbq Bubba
somebody shut me the fark up.
Outstanding! :thumb:
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Still on my to-do list. That is a very inspirational thread. I'm going to have to do this for my wife. Thanks! :thumb:
gtsum
Babbling Farker
nicely done! What is the best way to reheat to chow down on?
