ShadowDriver
somebody shut me the fark up.
Thankful that CINCHOUSE is happy with me cleaning off/out my offset, then whipping up some grub for Weds night (and beyond).
I've seen quite a few posts about pastrami as of late, and it's made me jealous. Made the trip to Wally World for a precorned brisket point (only place in town that carries the points).
I gave this one a soak for about 90 min in fresh water.
As per usual, I'm rolling with a combo of rub recipes on ThirdEye's Pastrami Page.
This is resting in the fridge for tomorrow's date with the smoker.
I have a JD Hot chub itching for some sort of rub to fill my need to smoke a fatty.
A rack of spares from the deep freeze awaits my first attempt at using cowgirl's bacon grease slather, followed by some Q-Salt and John Henry Pecan.
Smoking mid-week is so satisfying... :becky:
More to follow.
I've seen quite a few posts about pastrami as of late, and it's made me jealous. Made the trip to Wally World for a precorned brisket point (only place in town that carries the points).
I gave this one a soak for about 90 min in fresh water.
As per usual, I'm rolling with a combo of rub recipes on ThirdEye's Pastrami Page.
This is resting in the fridge for tomorrow's date with the smoker.
I have a JD Hot chub itching for some sort of rub to fill my need to smoke a fatty.
A rack of spares from the deep freeze awaits my first attempt at using cowgirl's bacon grease slather, followed by some Q-Salt and John Henry Pecan.
Smoking mid-week is so satisfying... :becky:
More to follow.