It's brisket day!
Started with a 19 lb. SRF Black American Wagyu packer. Dry brined for 12 hours, then cut part of the flat off to make corned beef (which will become pastrami next week).
Dalmatian rub, then smoked overnight in the BGE.
Many great sandwiches in our future!
I may use the point to make burnt ends (kind of gilding the lily, but ...)
Started with a 19 lb. SRF Black American Wagyu packer. Dry brined for 12 hours, then cut part of the flat off to make corned beef (which will become pastrami next week).
Dalmatian rub, then smoked overnight in the BGE.
Many great sandwiches in our future!
I may use the point to make burnt ends (kind of gilding the lily, but ...)