The Texas BBQ Forum

Came out really nice Bill, love the color of that !!
I bet that would go great with a good Horseradish, kraut & Rye ?

That sure does look good. heck just roll up a few slices and drink a beer with it Bill.

GRailsback wrote:That sure does look good. heck just roll up a few slices and drink a beer with it Bill.

Aint tried it with beer yet, but while slicing it up and doing a little taste testing, I can tell you, it went darn good with Crown.

Supposed to make for really good apps with a mixture of cream cheese and horse radish wrapped up in slice

Thanks ya'll for yours kind comments and looking

Bill

I'll bet it did. Lots of options with apps on that stuff.

If my Grandfather was still alive and could see this post, I know for certain what new Project I would be helping him with - - - - you nailed it, Sir

Great job, look's great.

It looks really good, Bill.

Good go BB looks like a splendid outcome.

I haven't done dried beef (think that will change as my wife fed me SOS today made with the jar stuff) but I have made pastrami in a very similar fashion.

BTW I piped the exhaust of my pellet pit with metal dryer vent hose to another chamber to get the heat down.

Love that colour bill, looks just like silverside we get here, and I LOVE that. I take it bucks on tinned food,lmao.

Russ

Thanks all
Hey PapaT...that's a heck of a idea on a cold smoker. I just happen to have a old Brinkman barrel smoker I can plumb into. Thank you, sir

Russ...actually Buck has been enjoying some. Ive been keeping a bag of it in my beer fridge out in the man cave. We share....some

For anyone interested here's the link to the really good tutorial I followed.
http://smokingmeatforums.com/index.php? ... st_1221448

Thanks everyone
Bill