4 hour Pastrami.

Mdboatbum · Mar 24, 2013

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.

Yuck.

AAhhhh.

Moist and very tender.

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

Titch · Mar 24, 2013

Awsome,plate please:thumb:

Hoss · Mar 24, 2013

Looks goodnuff to taste.:grin:

bigabyte · Mar 24, 2013

That looks absolutely scrumptious!:hungry::thumb::nod:

cameraman · Mar 24, 2013

break out the mustard -- looks good

Big George's BBQ · Mar 24, 2013

I would like some of that right now

BobM · Mar 24, 2013

It looks great! :thumb:

LM600 · Mar 24, 2013

:eusa_clap

cowgirl · Mar 24, 2013

Looks great from here too!!

4 hour Pastrami.

Mdboatbum

Full Fledged Farker

Titch

somebody shut me the fark up.

Hoss

Quintessential Chatty Farker

bigabyte

somebody shut me the fark up.

cameraman

Babbling Farker

Big George's BBQ

somebody shut me the fark up.

BobM

Babbling Farker

LM600

Full Fledged Farker

cowgirl

somebody shut me the fark up.

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