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In Reply to: Re: corned beef brisket posted by cowboyupbbq on March 14, 2014 at 05:18:04:
Hope all is good for you and the family, good to see you postin'.
Questions on your pastrami:
1. You took the flat to 165F internal and sliced; was it tender like a brisket taken up to the 200F range?
2. Have you ever done one like a regular brisket and taken it up around 200F?
Stay Well Bubba Eric,
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