Tuesday, June 30, 2009


If you're like me, you may find yourself wondering "If I've got a smoker and some pink salt, should I go ahead and try to make Pastrami myself? Is it worth the bother? Can I have a 'cookout' with pastrami smoked the day before? And will eight pounds of brisket feed two baseball teams?"

The answers turn out to be "Yes, yes, yes, and nearly."

And this is pretty much the perfect cole slaw to accompany it.

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