Cured 2 tri-tips, rack of short ribs and a brisket point for 12 days - then soaked in clean water for about 8 hours to desalinate
Used a little pickle juice and then went on with heavy pepper and a pastrami rub
They have been on for about 2 hours - plan is to take then to 170 - wrap in foil with some red ale, then take them to probe tender
Used a little pickle juice and then went on with heavy pepper and a pastrami rub
They have been on for about 2 hours - plan is to take then to 170 - wrap in foil with some red ale, then take them to probe tender