"10 day brine. My family thinks I'm insane.
My dad thinks I'm a genius.
Heavy pepper-coriander bark, smoked low and slow. Worth every minute.
by nybbqguys
"10 day brine. My family thinks I'm insane.
My dad thinks I'm a genius.
Heavy pepper-coriander bark, smoked low and slow. Worth every minute.
by nybbqguys
6 Comments
Anyone else go down the pastrami rabbit hole or am I the only one brining meat for 10 days like a lunatic?
Did it pass the taste test? Looks good
How much did you pay per pound?
Dad is correct
That’s a great idea. Pastrami with a handle!
The first time I experimented with making a corned beef, I used a chuck roast. Didn’t see any sense in maybe destroying an expensive brisket.
I want that in my mouth..