Here's How I.... > Cook Beef

Making Pastrami

<< < (2/3) > >>

Bar-B-Lew:

--- Quote from: Bentley on February 11, 2023, 07:01:29 PM ---I appreciate it, but I use my own!

--- End quote ---

Why not have him post his recipe/process on the site in the appropriate section?

Bentley:
That is fine by me.  I guess I read it differently, but as I reread it I understand your comment! I guess I just assumed that since he was posting in this section it would include a recipe!

02ebz06:
Didn't know this section was meant to include recipes.
I copied the recipe off of a site.
I will post it in the recipe section and put a link to it here.

02ebz06:
Here is the recipe as copied from Internet   -->   https://pelletfan.com/index.php?topic=7626.msg80578#msg80578

02ebz06:
Brisket trimmed (rather poorly).
It was a Costco Prime and had a whole lot of fat.
Made it difficult to separate therm.
Think I ended up leaving part of the point on the flat.

Flat is in the brine now and will be there for the next 6 days.
Point is going in the smoker as soon as I finish this post.

Navigation

[0] Message Index

[#] Next page

[*] Previous page