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Lincoln, California

Member since Sep 2005

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Reviewed Big Daddy's Homemade Pastrami

Jul 15, 2013 in Food Network Community Toolbox on

I made this yesterday and it turned out great. I had a 2.5 lb brisket, soaked it in the brine 8 hrs, cooked it for 3 1/2 hrs then wrapped it tightly in foil and refrigerated immediately. I let it set in the fridge overnight to "rest" before I sliced it. Wasn't dry at all and sure beats paying $11.99 lb. at the store!"

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