martyleach
Quintessential Chatty Farker
You are looking at 11lbs of brisket point that has been cured, de-salinated and rubbed. Tomorrow I will smoke them till they are about 170 IT and then foil/steam them with a little beef broth until they are tender (about 195 IT) Yum, Pastrami! Can't wait. I like to rub them the night before. Oh, I got them for $1.99/lb and felt like a robber....