We’re feeling pretty super, how about you? The big game is fast approaching, and while we love football, we love an excuse to invite people over and cook even more! You too can cook like a champion with recipes from Dr. BBQ’s NFL Gameday Cookbook
: Grilled Tuna Sandwiches from Seattle and Baked Brie from New England. Who’s going to win? You’ll have to cook both to find out.
The 17th Annual EGGtoberfest was amazing - here are the highlights Click Here
I bought a 6 pound brisket today and plan on putting the cure on to make pastrami for next sunday. Just wanted to give myself a while to field a few different opinions on the internal temp of the finished brisket. Do I only cook to 165 or take it up to 200 like you would for a bbq brisket? I plan on doing it at 225 degrees grid temp with a combo of hickory and apple. Should I plan on the same cook time as a regular brisket? Apologies for all the questions. I've never tried to make pastrami before. Thanks for the feedback in advance.