Jenbro, pastrami update. it has cooled sufficiently and I tried it. there was some bark. it came out great.
Posted by
Peglegpete (aka peglegpete)
Aug 22 '15, 19:44
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this was the flat end. I had cut a 12 pound whole brisket in half before brining a few weeks ago. I took the point side out of the brine once I knew the flavors got sufficiently into the meats by trying the flat cut I cooked. i'm freezing the point for now and will smoke it eventually.
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