That pastrami looks and I'm sure tastes spectacular!
I don't know if you did this before eating it but I steam mine (as they do in most Jewish Delis like Katz's)
It usually just takes about 1 minute or 2 in the steamer before serving it.
Thanks for the great post!
I just smoked 4 butts totaling 42+ lbs of meat. I did not nor do I ever put water in the pan. Started with 20 lbs of KBB.
When all was said and done I ended up using 25 olbs of KBB and the total smoke time was 21 hours. The outside temp never got above 42 degrees and went as low as 35 degrees...
to get a replacement piece for this older Weber Genesis Silver grill. It apparently blew
over in a wind storm and one of the hinges broke off.
any guess as to the price and availability of these? Thanks, Jon
My vote is for St. Louis ribs. I love how much meat they have on them and being one that doesn't like fall of the bone but rather a nice bite, these work best.
...and I'm really getting tired of it.
My Weber grill covers all shrink and crack and become more and more difficult to fit over the grills
(22 WSM, 26 kettle and a Genesis 330). Does anyone have the solution to my issue?
I know it's ridiculous but I would really like it if all three matched...
Just saw this posted. I've got no interest in it other than if I were closer I'd probably bid on it.
https://www.ebth.com/items/9576975-weber-summit-stainless-steel-propane-gas-grill-with-rotisserie-and-sear-burner