Charcuterie, and Kaiser rolls. A match made in AZ.
My finest pastrami to date. I like messing with charcuterie.
This is the point section of the whole packer brisket. The flat section was twice smoked and pulled.
This exercise began Tuesday night into Wednesday morning,when the flat section stated smoke #1. The butterflied point took only two days to cure due to the butterflied thin profile.