Quote:
Originally Posted by Smokin Gator
Good looking pics Brad and Steve. I hope Dom gets one up of the pastrami. Not much better than really good homemade pastrami.
|
Halfway
Coming off
On the board
I didn't get the dark bark I'm accustomed to, though that seems par for the course with the Traeger.
This was also the first time I did Pastrami with the point end of the brisket, I usually use the flat.
Slicing the point was a chore, and actually getting slices was tough.