FLBentRider
New member
I cured a Brisket flat and a sirloin roast that I cut up for 7 days. Then I put on the rub and smoked @225F until and IT of 155F
Time to slice
Oh yeah!
Supper was open-faced pastrami and swiss, under the broiler for a little while.
Time to slice
Oh yeah!
Supper was open-faced pastrami and swiss, under the broiler for a little while.