I separated the point and flat, flat will be cured for about a week to make corned beef and then “unbrined” for 24 hours and smoked to make pastrami next weekend.
The point is currently at 160 internal, will wrap around 170. The pan next to it has fat trimmings rendering to tallow, some of which will go on top when I wrap
by Former-LIer
1 Comment
I want one of these darn tabletop models! They seem really fun to work with.