timothy
TVWBB 1-Star Olympian
Did some searching and found a few recipes. Two ways, one with the shoulder which has a stronger fattier taste or the leg which is milder leaner.
I had a bnls leg so cured for 10 days and made a basic pastrami rub.
On the auto kamado with JD briqs and a small split of cherry.
275 is what I have it set at.
The shoulder they rec you go 200 while the leg 145.
I'm not sure on when to pull the leg I'll see how it probes.
Plan on a sample then fridge and slice tomorrow.
I had a bnls leg so cured for 10 days and made a basic pastrami rub.
On the auto kamado with JD briqs and a small split of cherry.
275 is what I have it set at.
The shoulder they rec you go 200 while the leg 145.
I'm not sure on when to pull the leg I'll see how it probes.
Plan on a sample then fridge and slice tomorrow.
