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Hello from SouthEastern, PA

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  • RichieB
    replied
    Welcome from Western Massachusetts.

    Leave a comment:

  • Panhead John
    commented on 's reply
    Hi Alan, you can post them on Show Us What You’re Cooking or the Recipes page. If you do post them on the recipes page, just make sure it’s an actual recipe with ingredients, cook times and step by step instructions. The suggestions for posting a recipe are all on the recipes page. Good questions you asked, and can’t wait to see your pics!
  • Alan Pendlebury
    commented on 's reply
    Hello, I finished the pastrami, and have some pics, where do I put those up? Should they go in the a new chat or on the page for pastrami recipe?
    Thank you
  • Whiskeyman53
    replied
    Welcome to the pit from the bbq capital of New England, Massachusetts.

    Leave a comment:

  • Skip
    replied
    Welcome from Minnesota.
    • 1 like

    Leave a comment:

  • Old Glory
    replied
    Welcome aboard!
    • 1 like

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  • Stuey1515
    replied
    Welcome from Oz, you will like it here
    I am lazy and tracked down a butcher does a mild cure on brisket. Just dry brine it overnight with the spices, then on the COS until it is probe tender. Always delish!!!
    • 1 like

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  • willxfmr
    replied
    Welcome from Wisconsin. Glad you could join us!
    I would separate the point from the flat because curing time is largely determined by thickness of the meat. with them still together, you will throw the timing off and either over cure one part, or under cure the other.
    • 2 likes

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  • swartzster
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    Welcome from Washington
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  • clb239
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    Welcome from Farmville, Va...
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  • ofelles
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    Welcome from the California Delta.
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  • RichieB
    replied
    Welcome from Western Massachusetts.
    • 1 like

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  • Soonerpop
    replied
    Hello and welcome from north Texas. Sorry to say I’ve never done pastrami. I need to do that.
    • 1 like

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  • Redwng
    replied
    Welcome from St. Cloud, FL.
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  • MBMorgan
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    Welcome from Colorado ...
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