Wednesday, November 30, 2011

Pastrami

This was done with a brisket from Pleasant Pastures co-op Amish farm in PA.  First trimmed of some fat then brine in a pickle spice and smoked on white oak all day.  After this steams for about 2 hours, you will have a moist, extraordinarily flavorful pastrami that will rival Kats no problem.

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