Started with a small 3.5# corned beef.ScottyDaQ said:Looks killer! Did you cure it yourself, or start with a corned beef?
What made me do it was reading about it on the forums. Bought a corned beef & soaked it for a couple days in water, changing water every few hours. Rubbed with peppercorns, coriander, & garlic. Smoked until reaching 165*. Let sit in fridge overnight & sliced in the morning. Tastes great.bbquzz said:Wow that looks great. So a little explanation for this new guy please ... How do you come up with that wonderful pastrami starting with the lump on the left?