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#1 AZ Husker

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Posted 09 June 2020 - 02:48 PM

Ran into a brisket I could not refuse, but rather than just doing the old low-and-slow I decided to slice off the flat and make a pile of pastrami.  Damn! 

 

Needed to make room in the refrigerator for a week (could substitute a cheat with store bought corned beef as a starter) to brine.  Then onto the grille (my BGE is spectacular for this by the way) for the usual 12-18 hrs smoking, depending on thickness.  Then nothing but mouth watering goodness .  It turned out awesome!

 

I'll share the recipe if anyone is interested.

 

Homemade pastrami, on rye with a little mustard, some Swiss and a dill spear fucking rocks.

 

 


Year 1 of the Covid-19 era, Scott Frost Husker Reclamation Project...

 

 

Fuck - let's just play some football





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