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**shify** · November 4, 2021, 07:38 AM

Pastrami!!

this was Part 2 of my 15 lb packer (part 1 was a small chunk of the flat that I SVQ).

This is the rest of the flat from my 15 lb packer which was about 6lbs. Corned for 8 days and then after 8 hr desalination I rub it and is sat overnight with the rub before smoked on the PBC. Spent about about 7 hrs on PBC before it started running low on coals. Was just coming out of stall at that time so I wrapped in butcher paper and finished in a 275 oven. All in the cook took about 10 hrs to get to 203.

Sliced and served on seedless rye with Guldens mustard and some full sour pickles on the side. Made the same sandwich the following day after steaming a chunk of pastrami.

**dtresca** · November 4, 2021, 08:35 AM

How about a little "Surf N' Turf"? Nothing but the best for my family!

Attached Files

**Attjack** · November 4, 2021, 01:28 PM

I made bread. Half whole wheat and half unbleached all-purpose flour.

**SheilaAnn** · November 4, 2021, 02:24 PM

Referring back to BF’s comment about sliders…..meatballs with mushroom marinara.

**troymeister** · November 4, 2021, 03:00 PM

Goat Shoulder...Arms...No Arms just Shoulder. Caribbean Style Braised Goat Shoulder. Coconut Rice and Beans.

Was absolutely delicious. Totally tender rich flavor. Winner Winner Curried Goat Dinner.